Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-08-25

poors of the shell, and excluding air from
the perishable interior. 1t is also especially
requisite that the eggs be treated while they
are perfectly fresh, tor if decay has begun,
it cannot be arrested by any known process.
The most popular preventive is lime, used
in the following manner: A tight barrel is |
half filled with water, into which is stirred
Stacked lime and salt. at the rate of half
pound of each for each pailtul of water.
Some dealers add tour ounces of saltpetre
to the half barrel of pickle. The eggs, per-
tectly fresh, and gathered twice day, are
placed in shallow dish, and carefully let
down into the pickle, in which they settle
to the bottom. always with the small end
downward. The barrel will be filled when
it is about half full Of eggs, the equal pro-
portion Of pickle making up the difference.
A cool place for storage is required to keep
the eggs. The pickle has certain corrosive
action upon the shells after two or three
months, but to avoid this the eggs may be
smeared with lard before they are put in
the pickle.
Another method used for domestic pur-
poses is as follows: The eggs are placed
in d convenient willow basket or net, ard
are imersed for five seconds in beiling So
luton of five pounds of common sugar in
gallon of water. The heat sets the albumen
in film on the inside of the shell and the
sugar closes the poors. The eggs are then
packed, small end down, in 4 mixture of two
parts Of dry bran and one part OF finely pow
dered charcoal
The French who produce and keep enor-
nous quantities OF poultry, have several
methods of keeping the eggs. All of them,
however, are alike in respect to the mate
rials employed. These are oils and wax.
One of the best processes las follows: -Four
ounces of bees-wax is melted with eight
ounces of olive oil. When the mixture has
cooled to safe temperature each egg is
| dipped into and wiped with soft cloth to
remove the excess. The eggs are then pack.
ed in boxes OF powdered charcoal, freshly
burned, and have been thus kept perfectly
fresh for two years. Fresh charcoal is de-
sirable because Of. it's excessive affinity fol
oxygen, which it absorbs and includes with
in its pores, thus keeping the eggs free from
contact with the only agent of decay that is
| to be feared. .s >.
Parafiine is odorless, tasteless, colorless,
| harmless and cheap; it is a mineral way or
fat, and may be used instead OF beeswax OF
oil with equally good effect. AS it melts
and becomes d liquid at little over 100 de.
grees, it is easily applied and easily remoy.
ed when the eggs are boiled for use. Fresh
charcoal, finely powdered, is at least fou,
times as effective preservative as the lime
pickle. Dry salt has been recommended
for keeping eggs, but it is totally useless
| where the air is at all damp, as it is in cold
cellar.
Water glass, soluble siicate of soda, has
been used by the Germans for keeping eggs
This is a clear liquid of the consistency Of
syrup, and, when smeared over the shell
soon dries into thin, hard, CLASSY coating
entirely impermeable to the air.
Eggs are to be packed with the small end
downward, because in that position the yolk
| 40 s>tSHShACA OAaSbiJ AA CbC SSIIACi VI lIC
and does not touch the shell. When il
touches the shell and the air reaches it, de.
cay instantly begins.
One stale or broken egg will spoil whole
barrelful.
The packing should be so placed be.
tween the eggs that no two shells come into
contact.
An even and cool temperature is neces.
sary. A changing temperature causes dis
turbance OF the air amang the packing and
starts a molecular action in the egg, which
is favorable to, if not productive of. decom
position.-Henry Ste,oart, in Ncw York
| Times.
-s-@@@----
P. L. QUINN, a New York market gar.
dener, who has tried fifteen different mix.