Milford chronicle., 1883-01-26
THE UNION DAIRY FAIR.
Fraternally
WV. DEAN.


THE UNION DAIRY Fab.
OF the many interesting papers read at thC
convention of the National Butter, Cheese anC
Egg Association which met a Milwaukee on tn,
5th, 9Th and 7th Of December last, the following
will be not the least instructive to people OF
this peninsula
SAMUEL GABEL ON EGGS.
Samuel L. Gabel, of Gabsl Bickle, Philade
phiA, regarded as one Of the best authorities 10
the country on the business, read the following
paper.
To the Chairman Of Special Committee on
Packing and Preserving Eggs.-There has al
ready been great deal Of discussion on this sub.
ject but may add something Of interest, giving
my own practical experience. Eggs should be
gathered at least once a week, and during the
warmer months as often as facilities will permit,
and should never under any circumstances be
left standing aronnd, exposed to the heat or flies.
All egg shippers, whether large or small.
should carefully candle their eggs, gs,especaly dur
ing the warm weather, and il any seconds, such
as dirty or stained eggs, they should be left out
and packed separate from those which are to
comprise extras of first Iualitity. When eggs
are carefully candled, and all fresh eggs packed
and shipped al once, the loss is comparatively
light. But it is no: profitable to ship stale eggs
as they will he rotten before reaching their des
tinatiOn, neither is there any benefit in paying
freight on rotten eggs, as such are the cause
Of heavy losses, and sometimes make q great
deal Of ill-teelng between the shipper and re-
ceiver. From my own experience, when a ship
per Of former years, always found it the most
profitable to ship eggs as long as they could be
marketed to good advantage, and during the
warm months l could not ship too often. Ny
advice is to ship eggs when fresh, and as often
as possible. As there are great many shippers
who hold the eggs, which are gathered during
the latter part Of September and the month Of
October, would advise them to use only the
best and cleanest oats, which should be at least
a year old. Rye is the most cooling, but not be-
ing raised on large scale, and more expensive,
find old oats the next best thing. Before pack
ing up the eggs the oats should be run through
IAN, so to be entirely Tree tromdust or any such
dirt usually found III it. These eggs, after being
held in oats. hefOle they are put on the market
in the late fall should be again candled and re-
packed in prime cut straw or wheat chat, for
hen they will present a better appearance. and
lre more suitable. While the eggs are held in
.he oats there are always some that will get rot
en- and if shipped to market in the oats there is |
generally suspicion, and the cry Of "Ice-hOuse
Itock' is raised, even ifthey are not such.
GUINEA EGGS.
Guinea eggs,or keats, as they are termed in the
Western States, should especially be packed in
eparate packages, for ifpacked in with hen eggs
he buyer will insist on having them at the same
as cracked eggs. or half Of the price
# sound hen eggs.
When we receive guinea eggs that are Eepa.
atcly packed, we have always a trade to take
hem at about two-thirds OF the price Of fresh
len eggs. Guinea eggs when mixed with the hen
ggs, are very often the cause of great deal Of
rOuble between the buyer and SELLER and
hink II the egg-shippers of the West would com
line themselves and make up a ''shOOiinR
match" and use nothing but guinea hens for the
ccason, and destroy them ALL it would eventu.
lly make the egg business little more pEOfta-
BILE to themselves. In regard to packages for
hipping eggs we, in Philadelphia, like New
-ork, prefer barrels, but from what I can learn
OstOn, Chicago and other markets prefer cases.
Te prefer the barrels for various good reasons,
ut principally because they are more adapted
)r sending eggs TO our out-OftOwn trade, such
S waterngplaces, and our coal sRd iron-mining
Mess we were to keep several thousand on hand
lst for that one purpose; and to empty and re-
lse the shippers eggs would be an enormous
mount Of labor and valuable time lost, especi-
ly in the spring of the year. For packing, we
-efer clean. hne-cut rye straw although wheat ]
raw will also answer. Barrels should be uni. J
rm in size and style, and new barrels always /
ID to the appearance of a shipment, even ifitis '
My small lot. The eggs should be packed {
lilorm, the same number Of dozen in each bar 3
!. great many Ohio shippers use a SO-inch /
Irrel for packing eighty dozen, and, when prop 4
" packed, these carry well, but far Western n
lppers should not pack over seventy.fve dozen {,
the same size barrel or, better still, to use il
inch barrel, and only pack seventy dozen. In B
gard to packing the eggs, we can hardly say Il
ich, for we find the prominent Western ship. p
RS have very good experience in packing. b
lst say that some haYe one great fault that is, b
heading up their barrels they are pressed too 8
rd, and invariably there are q few mashed b.
IS in the first and second layers; this presents c,
cry bad appearance to the buyer, and very C
en- some good sales are missed, and even the :
utAtiOn Of the brand is hurt to a certain ex-
L.
PRESERVING EGGS. :
or preserving or holding eggs, | could d
ntion many different ways, such as salt, dry
e. corn meal, and even the ozone, which has
n my latest test and experiment.. But from NJ
of my experience have found the picking
and the icehOuse the only successful means
preserving eggs, but must give the latter GI
le the preference. The icehouss must be :
ectly dry aud cold, at a steady temperature ,
s to 20 degrees, although eggs will keep In a
perature Of 40 to A degrees. All eggs for
storage should be perfectly fresh and Q
Oughly culled. All the good and clean eggs
I'D be packed in the very best oats, which CA
Id be fully one season old, and should also Z
IN through the fan and well cleaned before -
Z used. The barrels should be stiff and
, with either hickory or white oak unshayen =
S, as the fiat hoops will generally burst if col
ming the leEss bit damp. / know that q e
many western shippers use cases for cold Rol
g, and have also tried them, but the eggs =
turn out as well or give the same satisfac- hEi y.
IS when packed in the oats for the paste
Is Will generally effect the eggs to certain rs IA
/, and this always occurs when spring eggs b
ored In cases and held over until fall. But Dp