The Portland daily press., 1880-03-31
AGRICULTURAL.
Eggs Fresh an. oUdle.

1888 l. Coi c1lS
The consumption of eggs is con- stantly IN
creaslng, as anyone can learn by re1.. lns
TO the market reports in the city paper 5
When we see that the receipts are more
than ample to satisfy the wants of the trade,
and stock accommodating, even during the
Lental season, we realize the vast amount
OF trade in this one product. Comparatively
few fresh eggs reach the consumer through
the hands of the dealer. The merchants
receive them from every direction, of all
sizes, sorts and shapes, and in almost every
conceivable condition. When prices rule
low they are held for an advance, and one
must be an adept to distinguish the fresh
from the stale. There is difference. Some
keep better than others, owing to the state
of the shell, and the state of the shell is ow-
ing to the health and yigor Of the hen.
Eggs form large percentage of our daily
food, not only separately, but in making
desserts and pastry.
The white of an egg may be said to pos
sess no flavor, or if any, so delicate that it is
easily tainted with foul odors. 1t protects
the yelk from outside influences. When
impurities reach the yelk, the egg spoils.
The white OF an egg when fresh is clear,
rather thin and colorless. When it has re-
ceived faint tinge of color, the egg is unfit
for eating by itself, while it may answer the
bakers purpose as well. Eggs in this sta e,
when candled, appear clear and fresh; but
an adept would observe the air-bladder, on
the big end, a little to one side oftentimes,
but generally on the Gro Sn. In fresh laid
egg ii is small, not larger than pea, wilhelm
a stale one it may be as large as a cent; and
sometimes, if the egg be very old, the size of
an old-fashioned copper cent. This is
pretty true test. In some eggs this air.
bladder is not SO easily discovered If the
shell be very thick, or of dark color, a
stronger light is required. In selecting eggs
for Matching this is quite an important aid,
and some pretend that the sex may be Sc
lected in this manner. If the bladder be
poised exactly on the crown of the egg, the
result will be cock; if little to one side it
may hatch pullet; and it may be cock;
but if decidedly to one side the egg Will
bring pullet. This is a matter that has
not yet been put to a thorough test.
There is difference in the keeping quail
ties of eggs, not only for culinary purposes,
but also for incubation, owing in measure
to the breed. Spanish eggs with their rela-
tives) are superior, not only for table use, but
for hatching. The germ and vitality are
strong, as the fowls are healthful and vigor-
GUS. The shell are, as rule, fine and per-
feet, and the egg itself excels all others in
richness. Notwithstanding the thickness of
its shell, the Brahma egg is not good keep
En- Like tlaU OF most yeiIOW-SkinneQ lows,
the eggs and flesh are coarse and tough in
texture There is finer grain and larger
yelk to the true Spanish egg that is seldom
equaled by others, and never excelled.
The Brahma egg is encased in thick skin,
which, when fresh, is of delicate sea-shell
pink, which loses color soon, and the egg
grows old, which it does more rapidly than
any other. Eggs frompon-sitters are rather
better keepers. For Matching purposes the
first of the clutch should be retained, as
they are stronger and better fertilized
With the sitters this difference may not be
observed.
There are in the trade but two kinds of
eggs-the bad and good, fresh and stale.
There undoubtedly is difference in the
6s,or of eggs. A turkeys egg does not
- taste like duck or goose egg, but exceeds
them in fineness of taste, texture and rich
ness. The duck comes next, while the egg
OF the goose is rather strong and not priced
for cooking. Either of the former excels
the egg of the common hen for the manu-
facture OF custard and cake. They are
heavier and possess larger yelks. If there
be any difference in the flavor between eggs
OF different breeds Of the common hen, that
difference arises in great measure from the
condition of the egg, whether fresh or stale.
The richness comes from the condition of
the fowl.-Corr. Country Gentleman.