The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1871-07-06
Preservation of Eggs.

his subject has recently attracted
great deal of attention, and many methods
OF effectlnglt have been published, though
none Is altogether perfect, for the simple
reason that the true cause of the spelling
OF the eggs is either unknown by those
who have attempted to furnish us with
directions, or has been lost sight of By
them. There are two efficient causes for
the spelling Of eggs, and, unless avoided,
we cannot hope for success. The first is
exposure to high temperature, and the
other is access OF air. It may be safely
affirmed that, at temperature below 327
nearly all changes cease in organic bodies
While very few organic substances or pro-
ducts will bear a continual exposure to
temperature above 90o. The freezing
point is rather too low for the preservation
OF eggs in good condition, as freezing
affects the flavor unfavorably; but if we
desire to preserve eggs in the best manner,
we must keep them cool-say at temper
atUre below So, if possible, a temperature
viii is frequently maintained IL good
cellars.
But 1t will be no use to place the eggs
IN a cool cellar if they have been previous
ly exposed for hours to a temperature OF
over go. The collection of the eggs must
therefore, in the first place, engage our at
tentiOn. Now it has been well known
that hens are most inclined to set in May,
June and July, and that, during these
months, the eggs are peculiarly liable to
be sat upon by brooding hens. On the
other hand, during August and subse-
quently, the tendency TO brood is not SO
stIong, and the eggs are less liable to be
injured
Those who raise poultry, and especially
those who keep fowls for the sake of their
eggs, commit great error when they fail
70 remove from their yard those inclined
10 set, and which consequently take every
opportunity of warming the eggs in the
nests. If any ore will attempt to preserve
eggs that have been subjected to the hatch
ing process for one or two days, he will
discover the force of this statement.
kohler, of Germany, who possesses an
extensive poultry establishment, and who,
every winter, preserves thousands Of eggs
without ever losing one, has recently pub
hshed an account of his method of pro
ceeding, and has given the following rules
for securing favorable resulta:
l. The nest must be placed i. cool DO
sition. ,. The fowls that show 3 tendency
to set must be removed at once, and placed
IN separate enclosures until this propensity
has left them. 3. If many hens are con-
fined in the same enclosure, or use the
same nests for laying their eggs, the eggs
ought to be removed from the nest several
times day. 4. The eggs ought to be SIS
sorted according to age, and preserved in
boxes with covers always partially open.
These boxes must be kept in a cool, airy,
and perfectly dry place. s. ct the begin
ming of winter, the store of eggs is placed
in some room that is not heated by fire,
but that is at the same time, thoroughly
protected from the frost. 6. The packages
are so arranged thattne Oldest may be used
first
Eggs treated according to these rules
do not acquire the peculiar taste which is
generally the result of the recipes in vogue
70 preserving eggs. The number of these
recipes is almost unlimited. Some re, ON
mend the use Of lard or butter, which,
when rubbed over the eggs, fills the pores,
excludes the air, and prevents the eggs
from drying out.
That there are powerful causes in the
spelling of eggs is easily proved, for the
time that has elapsed since the egg was
laid may be roughly estimated sy taking
its specific gravity.
If we dissolve common salt in water at
the rate of ounces Of salt in % Of water,
it will be found that freshly laid eggs will
Just sink in this solution. An egg thst