The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1871-06-15
. PREsEnvATfoN OF EGGS.


This subject has recently attracted
a great deal of attention, and many
methods of effecting it have been pub
lished, though none are 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 direc-
tions, or has been lost 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 success. The first is
exposure to- a'high temperature, and
the othersis access of air. It may be
safely affirmed that, at temperatufe
of 32degl Fahr., nearly all change
ceases in organic bodies, while very
few organic substances will bear con-
tinual exposure to a temperature
above 80 deg. The freezing point is
rather too low for the preservation of
eggs in good condition, as freezing af-
fects the flavor unfavorably; but if
we desire to preserve eggs in the best
manner, we must keep them cool, say
at a temperature below 80 deg, If
possible, altemperature which is fire.
quently maintained in good cellars
But twill be of no use to place the
eggs in a cool cellar if they have been
previously exposed for hours to. a
temperature of over 80 dec. 1.-THE col
lection of the eggs must, Therefore, in
the first place, engage our attention.
Now, it has been We1l-knoWn, that
hens are most inclined to set in the
months of May, june and July, and
that, during. these months, thesseggs
in the nest are peculiarly liable to be
set upon by broodiRg hens. On the.
other hand, during the month of Ar
gust, and subsequently, the tendency
to brood is not so strong, and1the eggs
are less liable to be- Injured! 2 Those
who raise poultry, especially those
who keep fowls.for the sake, of their,
eggs, eemmit5 a grave error when
they fail to remove fromstheir yards
those birds that are inclined TO set,
and which consequently take every
opportunity of warming the eggs in
the nests IF any one viii attempt to
preserve eggs that have been subject-
ed to the Matching process for. one or
two days, such person viii soon, and
very easily, discover the force of these
Statements.S .a19SSIss s : sNSA-slss So
Kohler, of Germany, who possesses
an extensive poultry establish
ment, and who, every winter, pre-
serves thousands of eggs without ev-
er losing one, has recently published
an account of his method of proceed
ing, and has given the following rules
fer securing favorable results: = y
1. The nest must be placed in a
cool position. }asssSSe,sx9 e5S,s AcNs,
2. The fowls that show a, tendency,
to setmust be removed at once, and
1nlo - in cn11 20
this propensity has left them.
8. IF many chickens be confined 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 assorted
according to age, and preserved in
boxes with the covers partially open.
These must be kept in cool, airy and
perfectly dry place. y
5. AT the commencement of win
ter 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 frost. 50.
6. The packages are so arranged
that the oldest may be used first.
Eggs treated according to these
rules do not acquire the peculiar taste
which is generally the result of the re-
cipes.in vogue for preserving eggs. =.
The number of these recipes is almost
unlimited. Some recommend the use
of lard or butter, which, when rub
bed over the egg, fills the pores, ex-
cludes the air, and prevents the eggs
from drying out. That there. are poW-
erful q causes in the spelling Of
eggs sis easily proved, for the
time that has elapsed since an egg
was laid may be roughly estima-
ted by taking its specific gravity. If
we dissolve common salt in water, at
the rate of three ounces of salt in
twenty-five 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 it will
float on the surface, more of it being
elevated above the surface, proportion
to it's age. These phenomena are
caused by the drying out of the egg,
and the extent to which they take
place ina given time depends ssomec
what on the weather. Smearing) the
eggs with lard or butter prevents this,
but these oily matters are apt, to be-
come rancid, and thus destroy the fla
vor of the eggs. Dipping the eggs in
Hmewater is also recommended. 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 silieate OF, So
da, is the most efectual and least OBJ
jectionable.-Farms, Stock and Poul.
try journal r. ,3fi ! .a9iaH zi5Jiji'