Muscatine weekly journal. [volume] (Muscatine, Iowa) 185?-1890, 1861-08-30

(. An egg Of the average size weighs
1000 gre ms, or II of pound. Three
fouiths Of its weig is water. One
seventh is albumen, a highly nutritious
substance, resembling lean meat in its
composition, and therefore adapted to
produce strength of muscles when con-
sumed as food. One-ten Of the
weight eli the egg is fat or oil, that is
useful to supply carbon TO, respiration,
and heating the body, and therefore
especially valuable for eating in cold
weather. the yolk tontains some sui
phur and PHOSPHORUS compounds, the
latter affarding materials for the struc-
ture of the bo'es The shell is chiefly
carbonate Of lime, similar in compost
ton to marble or lime-ston The
she'll is porous, and admits air for the
chickens before it breaks out Of the
entire egg, the shell weighs about one
tenth Go yolk, three tenths; the
white CT transparent portion, six tenths.
The composition of an egg is quite
similar to that of piece Of good fat
beef steak, with the bulk of the loose
fat, or tallow, trimmed off !; eggs are
therefore nutritious food Seven eggs,
weighing pound, are nearly as valu-
able fer food as pound of good meat,
and they generally cost much less
During the past few months sever eggs
have cost only 7 cents at retail in our
market, IN York while pound of
sirlo:n has cost IA to 16 cents, and a
good steak from the round, IL to IA
cents FER pound-being two to one in
favor of eggs. ,...,. ... ,.--.
In cooking eggs, most families boil
or fry then hard. This renders them
bad to digest, unless they are mastica-
ted very fine, and this is Sc dom me
! in rapid eating. They are every way
better If soft boiled, and sitter little
practice in eating them thus, hard
boiled egg is comparatively dry and
r tastele.s. An egg placed in boiling
water just three minutes, or ii large
one, 3 IA to 3 IL minutes, is abund-
antly cooked. l. fter removing from
the water, the egg needs to stand few
minutes to heat through to the centre
After becoming little accustomed to
them, eaten with the addition Of lit
t C salt and pepper, or other condi-
ment, eggs thus cooked are palatable
as butter, instead Of requiring it to be
covered with butter.
PRESERVING EGGS As above stat
ed, the shells are por US, and the wa
ter of the egg is constantly evaporat.
q ing, ard air ent ring 20 take lis place
after time decay commences. It
. will readil, be seen that st, piping the
:. pores Of the shell will tend to preserve
y the contents in their natural state. -
: This may be done by dipping them
= quickly in melted tallow, or coat ng
+ theii. With sweet oil Or solu ion of
gum, or v.rnith. Milk of lime, that
IS, fresh Stacked lime mike with water
to milky consistcnce, fill, up tie 20. es
pretty we'll. Thas coated. t.ey only
need to be placed in cool place, of
someThat uniform temperature. A
packing Of chsff, bran, salt, ashes
,, chasc' al, Dir, saw dust, or any similar
porons material, preserves the unifor-
nifty OF temperature by means of the
;, on-conductug sir ccnhncd IN the
1ace.. Perhaps there is no simple.
, way of keeping eggs than to dip them
! in melted tallor. pack them IN dry
- chat, and store them in cool dry cell
lar.-.7ne'acan .4griculturast.