Iowa voter. [volume] (Knoxville, Iowa) 1867-1874, 1871-07-13
Preservation of Eggs.

Preservation of Eggs.
THIS subject has recently attracted
great deal of attention, and many methods
OF effectingit 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. 1t may be safely
| affirmed that, at a temperature below $50,
nearly all changes cease in organic bodies,
while very few organic substances or pro-
| ducts will bear continual exposure to q
temperature above 800. 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 a temper
ature below 500, if possible, a temperature
which is frequently maintained in good
cellars.
But it will be no use to place the eggs
III
ly exposed for hours to temperature Of
over 800. 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
strong, 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 a great error when they fail
to remove from their yard those inclined
to 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
lished an account of his method of pro-
ceeding, and has given the following rules
for securing favorable results:
/. The nest must be placed in cool po-
sition. 2. The fowls that show a 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
! times day. 4. The eggs ought to be as
! sorted according to age, and preserved in
boxes with covers always partially open.
These boxes must be kept in cool, airy,
and perfectly dry place. 5. AT 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. g. The packages
are so arranged tbatthe 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
for preserving eggs. The number of these
recipes is almost unlimited. Some recon-
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 by taking
lJS SPECIFIC gravity.
If we dissolve common salt In water at
the rate Of 3 ounces of salt in % Of water,
it will be found that freshly laid eggs will
just sink in this solution. An egg that
has been kept for one day will hardly sink
to the bottom at three days old 1t will
float in the liquid, and when five days old
it will float on the surface, the proportion
above the surface being in pro-
portion to its age. These phenomena are
caused by the drying out of the eggs; and
the extent to which they take place in
given time depends somewhat on the
weather. Smearing the eggs with lard or
butter prevents this; but these oily mat
ters are apt to become rancid, and thus
destroy the flavor Of the eggs. Dipping
The eggs in lime water is also recon-
mended. The lime fills the pores of the
eggs, and serves the same purpose that the
grease did. But Of all the materials that
have been recommended for this purpose,
water glass, or silicate Of soua is the most
eftectual and least OBSERVATION-DISCLOSURES
Farmer.