Weekly graphic. [volume] (Kirksville, Adair Co., Missouri) 1880-1949, 1885-01-30
HOW TO PRESERVE EGGS.

The following from the Poultry
heepey will be found valuable to file
away for references. Some Of the pro.
cesses given have been sold as a
secret at round sum. They COM
prise about every known method for
keeping eggsl.-EDlToR GRAPHIC.
There are a great many methods
suggested tor this purpose, and we
will give not only the plan we pursue,
but the experience of others. The
best OF all perservatives is sulphur, but
as sulphur viii not dissolve IN water
We convert it into a gas by combining
1t with oxygen, forming what is known
as sulphurous acid gas mot sulphuric),
which Is done by simply burning it. In
order to test an experiment take one
dozen eggs and break one every
month, which will enable you to know
exactly how long they will keep under
any process. We will say this much
in the beginning, however. which is
that eggs so packed in a box as to
permit them 20 be turned over daily
will keep twice as long as those not so
treated. BY packing them in a box
with oats as filling, and then turning
the box upside down, large number
can be turned at once. Another point
is that eggs from hens that aie con-
fined in yards without the companion.
ship of cocks keep better than under
the reverse conditions, or rather. in
fertile eggs keep better than fertile.
Surprising the reader intends to try
one dozen eggs as an experiment. one
of which is to be broken each month
for year (of course a larger number
may be used if prefered), we will give
THE sURPHUR PROCESS.
Take common starch box with a
sliding lid. Put the eggs in the box,
and upon an oyster shell or other suit
able substance. place teaspoonful Of
sulphur. Set fire to the sulphur, and
when the fumes begin to rise briskly
shut up the lid, making the box tight,
and do not disturb it for half an hour
Now take out the eggs. pack in oats,
ard the job is done. If the oats OF
packing material be subjected to the
same process 1t will be all the better.
If a barrel full is to be preserved place
the eggs in tight barrel two-thirds
full, with no packing whatever Fire
pound of sulphur upon a suitable
substance, on top of the eggs In he
vacant space over them, shut up tight.
| ly, let stand an hour, and then take
out the eggs. AS the gas is much
heavier than the air it will sink to the
bottom, or, rather, fill up the barre
with the fumes. In another barre
or box place some oats, and treat in
the same way Now pack the eggs in
the oats, mead up the barrel, turn the
barrel every day to prevent falling OIL
the yolks, using each end alternately
and they will keep year; or accord.
ing to the efficiency of the operation
shorter or even a longer time.
1t will be seen by the above that the
process is dry and neat one, and
very inexpensive. sulphur being a very
cheap article. The process was sole
several years ago by certain parties II
Cincinnati as "Ozone," but it is ar
old one, and the parties were exposed
not that the process was a fraud, bu
because they sold a pound OF sulphur
for So as ozone. 1t had also beer
previously published In the Farmer!
Magazine years before. To show the
wonderful preserving qualities of sui
lphur our readers may try a quicker
process by way of experiment. thus:
Take piece of fresh beet, a fish, OF
anything that will quickly decay
Place it at one end OF a close box ane
burn a little sulphur at the other end
1.-The beef or fish will absorb the sulphur
fumes. Keep the box closed half ar
hour, then take out the beef or fish
hang it up somewhere (cellar, out o
doors or anywhere) and our word fol
it tina. you can let it hang up a yea
without the slightest odor of decay
The first three days there will be Sigh
odor OF sulphur, which passes away
The meat may dry up gradually. blu
will not spoil. II placed IN a pot thu
boiling water at once disengages TIT
sulphur, and it passes off. 1t is per
fectly harmless. In fact 1t is best te
treat all the meats used in the family
in that manner, even when wanted fo
immediate use, as the meat, even
from diseased animals, will be purified
from disease germs. Remember thi
when the cholera comes, and also asl
yourself if you have not received $1ot
instruction from single number o
our little daisy of a Poultry KEEPER.
We are stepping aside from thu
matter of preserving eggs. but excus,
US for telling you how to preserv,
fruit also:
All substances, such as meats, fish
legs, etc., are preserved with the sui
lphur without water. If you wish {,
preserve peaches. tomatoes. or othe
fruits and vegetables, do it this way
Take, say peaches, and put the peache
IN one end of a box. and a wide bow
of water at the other end. Burn tn,
sulphur as before. Water absorb
sulphur gas rapidly, and the bacteri'
are destroyed. In the meanwhile tn,
peaches will also absorb il. Shut u,