The Emporia news. [volume] (Emporia, Kan.) 1859-1881, 1880-11-12
cRYsrALLIzED EGGS.
A frame That Has Risen to Grea. 1,
mart. uf.r. In flIfs CnunrcY.

A Trafae That Has Risen to Great Inn
| portAnce IN this Country.
The egg traffic of this country has rls
en- 10 an importance of which few com.
prehend. The aggregated transaction:
in New York city alone must amount &c
| So, 100000. A single firm in that line oi
! business East handled $l,O00. 900 worth
OF eggs during the year In CINCINNATI
| too, the traffic must be proportionately
large. In truth, the great gallinaceous
tribe of our country barnyards contri,
butte in no small degree to human sub
sistenee, eggs being rich in nutritive
| properties-equal to one-half their entire
| weight, Goose. duck and hen eggs are
! the principal kinds produced in Amer
| lea. We have nothing, however, like
we are told used to be found in NADIA
gascar, or have been found there, the gi-
gantic woa egg, measuring thirteen and
one halt inches IN extreme length, and
holding eight and one-half quarts One
CT these birds, with single effort, might
supply a modern boarding house with
omelets for day.
The perishable nature of eggs has nat
urally detracted from their value as a
standard article of diet The peculiar
excellence of eggs depends upon fresh
ness. But lately the process of crystal
izing has been resorted to, and by this
process the natural egg is converted into
DELICATE amber tint, in which form it
Is reduced seyen-eighths in bulk com.
pared with barreled eggs, and retains its
properties for years, unimpaired by any
climate. This is indeed an achievement
OF science anu mechanical ingenuity,
and has most important bearing on the
question of cheaper food, by preventing
Wastes, equaitzing prices throughout the
year, and regulating CONSUMPTION. In
this form eggs may be transported with
out injury, either to the equator or to
the poles, and at any time can be restor-
ed to their origingal condition simply
oy adding the water which has been ar
tifcially taken away. The chief egg
oeslccating companies are in ST. Louis
and New York. No salts or. other ex.
traneous matters are introduced in the
process of crystalizing; the product is
simply consolidated mixture of the
yolk and albpmen. Immense quantities
of eggs are preserved in the spring of
the year byliming. Thus treated they are
good tor every purpose except boil
ing. 1t Is common trick for some
dealers to palm off eggs so treated for
fresh, so that imposition is easily prac-
ticed. In the desiccation process, how
ever. the difference becomes apparent, as
from four to five more lined eggs are re-
CURED 10 make pound Of eggs crystal
lie at all.
Some of the most experienced egg
dealers declare that there is no profit in
raising poultry to compare with pro-
ducing eggs. A single hen will lay
from twelve to fifteen dozen eggs per an
mum, selling at an average of Is cents per
dozen, and the birds thus occupied can
be housed and fed for less than Fifty
cents for the whole period. In the
east the price per dozen is much higher
Here we buy them by the dozen. Step
into an Eastern produce establishment,
and they will sell SD much for a quarter
of dollar. There is no reason why the
crYstalizlng process should not become
quite general, and egg production slim
ulated as never before, and the food sup
ply receive large accessions from this
source. The already great and increas-
consumption of eggs in England and
France shows growing appreciation for
this kind of food compared with any
other. In Lima. Peru, eggs sell at 81
per dozen-equal to 81 per pound crys-
talized. It is thought that this new pro-
cess for preserving for utilization of the
industry of our hens and pullets may be
very acceptable, as well as beneficial, in
business and domestic point of view
Cincinnati Commercial.