Daily Kennebec journal., 1884-05-02


The consumption Of eggs is constantly
increasing, - any one can learn by refer
ring to the market reports In the city pa
pers. When we see that the receipts are
more than ample TO satisfy the wants of
the trade, and stock accumulating. even
during the Lenten season. we realize the
vast amount of trade in this one product.
Comparatively few fresh eggs reach the
consumer through the hands Of the dealer.
The merchants receive them from every
direction, of ali sizes. sorts and shapes,
and in almost every conceivable condition.
When prices rule low they are held for m
advance, and one must be an adept to dis
tinguish the fresh from the stale. There
is a difference. Some keep better than
other, owing to the state Of the shell, and
the state of the she'll is owing to the health
and vigor of the hen. Eggs form large
percentage of our daily food, not only sep
arately. but in making desserts and pastry.
The white of an egg may be said to pos
sess no flavor, or if any, so delicate that II
is easily tainted with foul odors. 1t pro-
tects the yolk from outside influences.
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spoils. The white of an egg when fresh
is clear, rather thin and colorless. When
it has received faint tinge of color. the
egg is unfit for eating by itself. while it
may answer the bakers purposes IS well.
Eggs in this state, when handled. appear
clear and fresh but an adept would OBJ
serve the air bladder on the big end. lit
tie to one side oftentimes, but generally
on the crown. In q fresh laid egg it is
small. not larger than pea, while in the
stale one it will be as large as cent; and
sometimes. if the egg be very old. the size
of an old-fashioned copper cent. This is
a pretty true test. In some eggs this air
bladder is not so easily discovered. II the
shell be very thick. or of dark color.
stronger light is required. In selecting
eggs for Matching this is quite an imPor-
tant aid, and some pretend that the sex
may be selected in this manner. If the
bladder be poised exactly on the crown of
the egg, the result will be cock if lit
tie to one side it NAV hatch pullet. and
it may be a cock but if decidedly to one
side, the egg will bring pullet. This is
matter that has not yet been put to a
thorough test.
There is a difference in the keeping
qualities of eggs, not only for culinary
purposes. but also for incubation, owing
in a measure to the breed. Spanish eggs
with their relatives) are superior, not
only for table use. but for Matching. The
germ and vitality are strong, as the fowls |
are healthful and vigorous. The shells |
are. as rule, fine and perfect, and the
egg itself excels all others in richness. !
Notwithstanding the thickness of its shell
the Brahma egg is not good keeper.
Like that of most yellow skinned fowls,
the eggs and flesh are coarse and tough in
texture. There is finer grain and larger
yelk to the true Spanish egg that is sell
dom equaled by others, and never excelled.
The Brahma egg is encased in thick
skin, which. when fresh, is of delicate |
sea-shell pink, which loses color soon and
the egg grows old. which it does more
rapidly than any other. Eggs from nom
sitters are rather better Keepers. For
Matching purposes the first of the clutch
should be retained .as they are stronger and
better fertilized. While the sitters this
difference may not be observed.
There we're in the trade but two kinds of
eggs-the bad and the good. or the fresh and
stale. There undoubtedly is difference
in the flavor of eggs. A turkeys egg
does not taste like duck or goose egg,
but exceeds them in fneness Of taste, tex
ture and richness. The duck comes next,
while the egg of the goose is rather strong
and not priced for cooking. Either of the
former excels the egg OF the common hen
for the manufacture OF custard and cake.
They are heavier and possess larger yelks.
II there be any difference in the flavor be-
tween the eggs of different breeds of the
common hen, that difference arises from
the condition of the egg. whether fresh or
stale. The richness comes from the con-
of the fowl.-C. B. in County Gentleman