Mower County transcript., 1871-07-13

But it will be no use to place the cggs
IN cool cellar if they have been previous
ly exposed for hours to a Temperature of
over 700. The collection Of the eggs must
therefore, in the first place, engage our at
,entlOn. Now it has been well known
That hens arc most inclined to set in May,
juno and July, and that, during these
months, tho eggs are peculiarly liable TO
DC Snt upon Ivy brooding hens. On tho
other hand, during August und subsc
qucntly, the tendency to brood is not 50
st."ng, and tho eggs are less liable to be
injured
Those who raise poultry, aud especially
those who keep fowls for the sake of their
eggs commit 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. Ii any ore will attempt to preserve
eggs that have been subjected to the hatch
my process for one or two days, he will
discover the force OF this statement.
kohlcr, of Germany, who possesses an
extensive poultry establishment, and who,
every winter, preserves thousands Of eggs
without ever losing onc, has recently pub
lishcd an account Of his method OF pro-
cceding, and has given the following rules
Tor securing favorable results:
|. The nest mus. be placed in cool po,
sltlOn. :. The fowls that show a tendency
to set must be removed at once, and placed
III 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 he removed from the nest several
times IL day. 1. The eggs ought to be as.
serted accordilig 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, tb0store of eggs is placed
III some room that is not heated by fire
but that is, at the same time, thoroughly
protected trom the frost. 6. The packages
! are SO arranged that the Oldest may be used
first.
Eggs treated according to these rules
q" 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 al
the rate of ) ounces Of salt in 25 of water
it will DC 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 in the liquid, and when five days old
it will float on the surface, the proportion
elevated above the surface being in pro,
portion to its age These phenomena arc
caused by the drying out Of the eggs; and
tho extcut to which they take place in a
given time depends somewhat on the
weather Smeariny the eggs with lard OF
butter prevents this; but these oily mat
tcrs arc apt to become rancid, and thus
destroy the flavor of the eggs. Dipping
the eggs in lime water is also II com:
mcndcd. The lime fills the pores of the
eggs, and serves the same pnrpose that tho
grease did. Bat Of all the materials that
have been recommended for this purpose
water glass, or siicate of so.a is the most
tfectual ard least objcctionablo.--tScotti
Farmer.