Evening star. [volume] (Washington, D.C.) 1854-1972, 1857-04-22
Eggs and Poultry.

The poultry value of the United States at this
moment, is not far from s25 ,OOO, 600 The poultry
| about 81, ,OOOOO the city of New York reynend ,
| no less than 600 per year for eggs Ifeverv
individual in this city alone would abstain from
| the use OF eggs directly and indirectly for the
space OF one year, and those eggs were at once
put under the hens and hatched. NOT far from
SsWO,UO would be added to the poultry vaIne
OF those localities which send eggs to this vast
ricS ltl nlnk OF that ye gourmands who ask for
IIcn pastry and cake. If you who merely visit.
ana you who reside in the city of New York. and
oIueL Ihe eggs You consume to be placed i'm the
nalcnihg condition, this great addition to the
wealth OF the country would result
One egg dealer in PHILADELPHIA sends 1oo b,r-
RES Oh eggs daily to the New York market. The
sales In and about Quincy market Boston. and by
oe mar nants throughout the city, in ls4s, were
over 81 100000 The consumption of eggs in
rails Is equal to l4O per year to each individual
Out In New \ ork the average is about 20 to each
person AT this rate OF consumption it would
take nearly l73 600 Of eggs to supply the cty
OF London for single year.
we have alluded to the great poulterer of Paris,
M de Sord, in a late number Of this journal His
yards furnish about O,0OO dozens of eggs per
week. His hens are never allowed to set the
eggs are hatched by steam, and every morning n
swarm of chickens is ushered into the world of
the vast feathered tribes on his premises The
Chinese are prosecuting this Matching by steam,
or artificial heat, at Shanghai. The process they
adopt Is very simple but eficacious and the heat
employed is rarely over 90 deg. At the principal
work of an Englishman, Mr.. Sirr-afirms that
he frequently matches 5000 eggs per day For
some reason this artificial egg Matching has never
succeeded in this country or In Eng land
Egg testing is an important branch Of egg pro-
ducing. and the duty the dealer owes to the pub
lie should make him an adept in distinguishing a
good egg from poor one. There is no difficulty
in discovering good or poor eggs. Take them
into moderately dark room and hold them be-
tween the eye and lighted candle Ii the epp
be good, the light will shine through with red,
dish glow; if otherwise, the color will be OPAQUE
or dark. Picked eggs are excellent eating they
are prepared by first boiling hard, then diyested
of their shells, placed in earthen iars and scald
ed vinegar poured upon them, seasoned with
whole pepper, alspce, ginger and cloves. When
the pickle Is cold the jars are closed and the eggs
are in capital eating order in month after, and
Will keep for year or more. The farm house
epcures hold this dish in high esteem The ego
comes into market in another shane also in
England at this moment. IL is called ''condensed
egg" 1t consists OF the entire substance of the
egg very delcately and finely granulated by pat
ent process, after the watery property which the
egg contains has been completely exhausted and
withdrawn, without any change in its remaining
character. All the nutrition of the egg is retained
and in this state il is very valuable shin own
ers, emigrants, and others. A single ounce of
this preparation is equal to three eggs The
Chemistry of Common Life, by Professor John
son, gives an analysis Of the composition of the
egg. Hence We learn that the carbonate of lime
of the shell is one-tenth of its weight the white
sX-tenths, and the yolk three-tentAs. The epU
loses three-fourths of its weight by the evapora-
tion of its watery PARTICLES. That this department
Of rural economy is capable of extension far be-
yond its present limits, and may be exerted to a
without any aPpreciable cost, is selfevident, and
whether conducted on large or small scale the
profits are considerable, and the risk and trouble
comparatively small.