The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1881-02-23
OUR FARM BUDGET.
Preserving Eggs-Early Lettuee-COrn
Too Thick.
Swarming neutrality-suspicious. for Kid
ney WOrm-SOap-Suds for Flow
ers-Notes, Etc.
Preserving Eggs.

eggs, or for information about any metnOu
of keeping them fresh. He is informed |
that no method of treatment is known by
the practice of which eggs can be preserved |
any considerable length of time in the same
condition they were when newly laid. They |
may, by judicious management, be pre-
vented from passing into state of decom-
position that will render them unfit for
food, but, at best, they will compare with
strictly fresh eggs only as canned or dried
fruit does with that which has just ripened
on the tree, vine, or bush. The quality
designated rs freshness can not be preserved.
Both the white and yelks of eggs are
made up of a great variety of substances
ready 10 form other combinations under
favorable conditions. In the presence OF
air and a tolerably warm atmosphere they
will commence to decay very rapidly. All
the methods of preserving eggs in their
natural condition are based on the principle
ofexcluding the air and keeping them cool.
The she'll of an egg is sufficiently tight to
hold its contents as a whole, but is so porous
that the water will pass without and air will
pass within it. Eggs will lose in weight if
kept where dry air circulates among them,
the moisture passing through the pores of
the shells. 1t is practical to eyaporate nearly
all the moisture from eggs by placing them
in current of dry air.
Any process that will eventually prevent
the rassage of air and moisture through the
shell will tend to preserve the contents
Various substances have been applied TO the
she'll Of eggs for this purpose Among the
substances that have been applied are var
Ii. rraA nVNhU W. ri
Gus forms of fat, or tallOw, lard and butter.
The latter three are very objectionable, as
they are likely to become rancid and TO con-
yeY their OdOr and favor through the pores
of the she'll to the contents. The best sub
stance TO employ as a coating is paraffine, as
it is stable in its composition, and when
pure is entirely destitute of taste and smell.
The softer form of this substance requires
no preparation, while the harder may be
dissolved in naptha or melted. For family
use, eggs may be preserved to good advant-
age in paratfine oil. They should be placed
in jar in cool cellar and the oil poured
over them. The first cost of paraffine in any
form is considerable, but it may be en-
ployed for the same purpose many years in
succession.
The decay of eggs may be much retarded
by placing them in strong salt brine and
storing them in cool place, as on the bot
tom of a cellar. Lime water is an antiseptic
pores Of the shell and partially or entirely
close them. The most common method OF
treating eggs for preservation consists In
placing them in q suitable vessel, stored in
cool place, and covering them with water
saturated with salt and lime. Lime is
Stacked in a vessel water is added and stir
l red, when il is allowed to settle. When clear
it is dipped or drawn of, and salt is then
added. AS the shells appropriate considera-
bic lime, ii Is necessary to add more OF 1t
from time 10 time.
1t must be kept in mind that the keeping
quality Of eggs varies, and is conditioned
-slargely OH the age and state OF the fowls
that produce them, the time OF the year
when they are dropped and their treatment
~ before they undergo any process with view
to preservation. With rare exception the
eggs Of young and healthy fowls keep better
than those of old and feeble ones. Eggs
produced and put in pickle when the
weather is moderately cool are more likely
to keep we'll than those dropped when the
weather is extremely hot Singular as it
may appear. eggs packed in May will be in
better condition at Christmas, when they
/. are generally in the greatest demand, than
those coated and put in brine during
July August. The sooner eggs
are gathered and placed where they
will remain cool the more likely will they
be to keep long time. If they remain in
the nests they will become heated by the
fowls that come to deposit eggs. II is bad
policy te TRANSPORT eggs long distances in
wagons or cars before treating them with a
view to their preservation. The jar they
! receive Injuries their keeping qualities
Unimpregnated eggs keep much better
than Others and unless one desires to raise
chickens it is better to allow no cocks to
run with hens. The male of any one
species of bird is not necessary to the pro-
duction of eggs. Changes of temperature
are very unfavorable to the preservation of
eggs. The nearer they are kept TO uni
form temperature, as cool Is possible with
out danger of freezing, the better. A viii
ated atmosphere will impart bad flavor
and odor to eggs in any condition.
\ Treat all persons who 60 about the cOun-
= try offering To sell recipes for keeping eggs
several months in the condition they were
when laid as sensible people do tree ped
dlers. subscription book canvassers, and the
agents of Lightning-rOd Companies. A
method will be discovered for preserving
eggs in the same condition they were when
dropped by fowls about the time one is per-
fected for preventing people from growing
old. An egg, like man, is endowed with
! vitality. Death succeeds life. and decay
follows in the very footsteps of death. The
egg is no exception to the living organisms.
Early Lettuce.
A correspondent of Nick's Magazine saws:
tuce in the early spring Having removed
from the city, where early lettuce could be
bought at the markets, | was much at loss
for this refreshing salad plant-at least UNI
til quite warm weather. Knowing it to be
quite hardy, last autumn / sowed some seed
in a warm, dry spot, and in a week or two
the plants were up. Before hard frost
placed around my little patch some boards
to be particular, an old door frame-and
over this some loose boards, covering about
twO-thirds of the space, so that there was
about One-third uncovered for light and air
1t was where to got the best of the sun, slop
! ing southeast, and it was a surprise to find
how early had young lettuce from this rude
bed OF course this will be of no benefit tC
those who have hOt-beds and other convent
ences for forcing vegetables, but to very
many of your readers / think the knowl
edge may be useful
American Canned Goods In England.
Mr.. L. J. Jennings the London CORES
pendent of the World, makes some state
ments in a recent letter to that paper, which
furnishes food for reflection to the canned
goods packers and dealers of this country
uic words urbfob or holou- paaI M