Iowa voter. [volume] (Knoxville, Iowa) 1867-1874, 1871-06-08
Preservation Of Eggs,

THIS subject has recently attracted
great deal of attention, and many methods
of etecting it have been published, though
none are altogether perfect, for the simple
reason that the trle cause of the spoilins
of the eggs is either unknown by those
who have attempted t., furnish us with di.
rections, or has been ost sight of by them
There are two efficient causes for the
spelling of eggs, and unless one or both Of
these are avoided we cannot hope for sur.
cess. The first is exposure to high TEN.
perature, and the other is access of air Il
may be safely affirmed that, at a tempen,
ture Of 30 deg. Fair, nearly all change
ceases in organic bodies, while very few
organic substances will bear continual ex.
posure to temperature above 80 deg.
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 temperature below 80 deg, ifpossible,
temperature which is frequently main.
tanned in good cellars. But it will be of
no use to place the eggs in a cool cellar il
they have been previously exposed for
hours to temperature of over 80 deg.
The collection of the eggs must, therefore,
in the first place, engage our attention.
Now, it has been we'll known that hens
are most inclined to set in the months Of
May, June and July, and that, during these
months, the eggs in the nest are peculiarly
liable to be set upon by brooding hens.
On the other hand, during the month of
August, and subsequently, the tendency to
hrnn1 &c OF and tho arp
less liable to be injured. Those who raise
poultry, especially those who keep fowls
for the sake of their eggs, commit grave
error when they fail to remove from their
yards those birds that are inclined to set,
and which consequently take every oppor-
tunity of warming the eggs in the nests.
If any one will attempt TO preserve eggs
that have been subjected to the Matching
process for one or two days, such person
will soon, and very easily, discover the
force of these statements.
Kohler, of Germany, who possesses an
extensive poultry raising establishment
and who, every winter, preserves thous-
ands Of eggs without ever losing one has
recently published an account OF his me.
thod of proceeding, and has given the iol'
lowing rules for securing favorable results;
/. The nest must be placed in cool po
sition.
2. The fowls that show tendencytO
set must be removed at once, and placed
in separate enclosures until this propensity
has left them.
3. If many chickens be confined IN inc
same enclosure, or use the same nests Tor
laying their eggs, the eggs ought to be re-
moved from the nest several times a day
4. The eggs ought to be assorted acccn'
ing to age, and preserved in boxes with
the covers partially open. These must Dc
kept in cool, airy and perfectly dT
place.
5. At the commencement Of winter the
store of eggs is placed in some room tla
is not heated by fire, but that is, at the
same time, thoroughly protected from
frost
6. The packages are SO arranged that Tie
Oldest may be used first.
Eggs treated according to these rules co
not acquire the peculiar taste WhichE
generally the result of the recipes in vogue
for preserving eggs. The number OF thes
recipes is almost unlimited. Some recon-
mend the use of lard or butter, whlcn,
when rubbed over the egg, fills the pores
excludes the air, and prevents the egs
from drying out. That there are poweIis
causes in the spelling of eggs is easiI
proved, for the time that has elapsed SING
an egg was laid may be roughly estllhass
by taking its specific gravity ii we uy
solve common salt in water, at the ra.eu
three ounces of salt in twenty-five OF wa
ter, it will be found that freshly lald egg
will just sink in this solution. AN ~
that has been kept for one day VIII halaS
sink to the bottom; at three days our
will float on the surface, more OF II pe.s
elevated above the surface, proporuoa%
its age These phenomena are causea,
the drying out of the egg, and tne exc.
to which they take place in gwen s,~
depends somewhat on the weather. Smss
ing the eggs with lard or butter ple,sss
this, but these oily matters are APT m%
come rancid, and thus destroy the Law n~s
of the eggs. Dipping the eggs IN I T",
water is also recommended. Inc
fills the pores of the eggs, and serves serves, 4
same purpose that the grease did. pu~ s.
all the materials that have been ieuD
mended for this purpose, water gsSssJ
silicate of soda, is the most effecluN
least observation-disclosures, S'oeS ="
Poultry Journal.
"a a. kHn