South-eastern Independent. (McConnelsville, Ohio) 1871-1871, 1871-07-07
Preservation Of Eggs.

THIS subject has recently attracted a
great deal of attention, and many methods
of effectingi it 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 a 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 a continual exposure to a
temperature above 900. The freezing
point is rather too low forthe 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
AZURE below 500, if possible, a temperature
viii is frequently maintained in good
cellars.
But it 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 900. 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 emove 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:
1. The nest must be placed in a cool po-
sition. 2. The fowls that show q 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 a 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 a 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. 6. The packages
are so arranged thatthe 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
To- 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
its 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