River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1880-09-23
CRYSTALLIZED EGGS.
a Traffic that Has Risen TO Great Inn
pOrtancc in This Country.
Cincinnati Commercial.

The egg traffic of this country has
risen to an importance which few com
prehend. The aggregate transactions
in New York city alone must amount
to fully SS,000,00 per annum, and in
the United States to SIS, 100000. A
single firm in that line of business east
handled 81 100000 worth of eggs during
the year. In Cincinnati, too, the traffic
must be proportionately large IN
truth, the great gallinaceous tribe Of
our country barnyarls contribute IN no
small degree to human subsI ice
eggs being rich in nutritiye propei4 s.
equal to one-half their entire weight
Goose, duck and hen eggs are the prin-
cipal kinds produced in America We
have nothing, however like we are told
used to be found in Madagascar or
have been found there, the gigantic
woa egg, measuring 49, inches i'll ex-
treme length, and holding 81 quarts.
One of these birds, with single effort,
might supplya modern boarding house
with omelets for day.
The perishable nature of eggs has
naturally detracted from their value rs
standard article of diet. The peculiar
excellence Of eggs depends upon fresh
ness. But lately the process of crystal
lizing has been resOrted to, and by this
process the natural egg is converted
into a delicate amber tint, in which
form it is reduced several eightns in bulk
compared with barreled eggs, and re-
tains its properties for years, Cnip-
paired by any climate. This Is, in,lced,
an achievement ofscicnce an mechan-
ical ingenuity, and will have a most
important bearing on the question OF
cheaper food, by preventing waste,
equallzing prices throughout the year,
and regulating consumption. In this
form eggs may be transported without
injury, either to the equator or to the
poles, and at any time can be restored
to their original condition simply
by adding the water which has
been artifcially taken away. The
chief egg desiccating companies are in
st. Louis and New York. No salts or
Othe-- extraneous matters are intro
duced in the process cf crystallizIng;
the product is simply q consolidated
mixture of the yoik and albumcn. linz
mense quantities Of eggs are preserved
in the spring Of the year by lining.
Thus treated they are good for every
purpose except boiling II is com
mon trick for some dealers to palm off
eggs so treated for fresh, so that impos-
ition is easily practiced. In the des-
location process, however, the differ
encc becomes apparent, as from four
to five more lined eggs are required
to make a pound Of eggs crystalliled
than when fresh are used, and eggs in
the least tainted will not crystalline at
ALL
Some of the most experienced egg
dealers declare that there is no profit
in raising poultry to compare with pro-
duCing eggs \ single hen will lay
from twelve to fifteen dozen eggs per |
annum, selling at an average Of Is |
cents per dozen, and the birds thus oc- I
cupi d can be housed for the whole /
period. In the East the price per /
dozen is much higher. Here We buy /
them by the dozen. Step into an East /
ern produce establishment, and they I
will sell so much for q quarter Of dol |
lar. There is no reason why the crys- |
talizing process should not become /
quite general, and egg production |
stimulated as never before, and the /
food supply receive large accession |
from this source The already great |
and increasing consumption Of egg in
England and France shows growing APP
probation for this kind Of food com |
pared with any other In Lima. Peru,
eggs sell at 81 per dozen-eqnal to s. /
per pound crystalized 1t is thought |
that this new process for preserving for
utilization the industry of our hens |
and pullets may be very acceptable. rs
well as beneficial in a business and |
domestic point Of view.