The central Presbyterian. [volume] (Richmond, Va.) 1856-1908, 1882-11-08
The Supply of Eggs.

Few persons who eat eggs have any
idea OF the extent of the traffic as one of
the industries of the country. A journal
that has instituted careful inquiries re-
gardlng the matter, asserts that the bust
ness OF supplying consumers in New York
city alone now amounts to $l8,0OO,OOO
per annum. Throughout the Union there
are eaten $75000OOO worth of eggs each
year, and the improvements achieved in
lmparting permanence to that freshness
which is one OF the essential qualities of
the egg to make it marketable, are GER
tainly ingenious
The recently invented process of crys
Utilization is one of the most curi0,e
methods of guarding against this blight
of staleness. By its agency the natural
egg Is changed into an amber-hued, Wire
Gus substance, which while reduced in
bulk, has impaired to it the property of
remaining in edible condition for wears
and resisting the deteriorating effects of
climate. What is more singular than
this is that when thus treated eggs can
be transported to any place without in
Jury, and can afterward be restored to
their original condition when desirable
by adding the water which has been
artifcially removed from the shell. This
simple process is called desiccating.
and the principal companies engaged in
thus preparing eggs are in this city and
st, Louis. 1t is said that neither salt
nor extraneous matter is employed in
producing desccation." The egg is
merely reduced, by the removal of the
water, to a consolidated mass of yolk and
albumen. Eggs are also preserved by
the process of lining, and thus pre-
served they may be utilized for every
purpose excepting that of boiling Tt is
custom of some INSCRIPTIONS dealers to
palm these lined" eggs off on pur-
chasers as fresh country eggs" and it
can be done with ease and success. In
the " deslccating process such fraud is
impossible, for the very sufficient reason
that an egg that is tainted, even though
1T be ever so slightly cannot be crys
tallized at all. OF these processes for
preserving eggs THE EUan9elist has no
knowledge, and gives what it reads on
the subject without comment.
A practical question, however. NAV
well be considered Just now, and that Is
now to get plentiful supply of eggs in
winter. In the first place all the hens
must be young. Pullets Matched in ApriI
or May will prove the most satisfactory
The hens must also be we'll cared for dnr-
ing the winter; have comfortably warm
house, kept clean and well arranged
Provide a plentiful supply Of fresh wa.
ter, accessible at all times. Variety and
plenty Of food is absolutely necessary
Feed regularly what the hens will eat
without wasting. Wheat or screenings
are good for the principal feed corn.
oats, and buokwheat come in as variety
Corn meal, middlings, or something Of
that sort, mixed stiff and warm, should
be fed first in the morning, but give no
soft food after midday. Whole grain
should be the feed after the mornings
mess. Dry grain is best to fill the hens
crop with at night. Fresh meat in some
form should be fed daily; lard or tallow
(chandler's) scraps are good. Scraps
broken up, soaked over night, and mixed
with meal and bran, make a good ooca-
slonal feed mornings. Vegetable food is
also necessary. Carrots, turnips, boiled
potatoes, and cabbage, are all good. Ovs-
ter and clam shells broken fine, lime or
lime mortar, fine gravel, coal, and ashes
should be supplied to hens when con-
hned. They need a slioht sprinkling If