Weekly graphic. [volume] (Kirksville, Adair Co., Missouri) 1880-1949, 1885-02-06
Our Poultry Department.
HOW TO PRESERVE EGGS.
Concluded from last week.

There is an insensible gradation
from perfectly fresh egg TO poor
one. No amount of skill will enable
the buyer to distinguish between an
egg thrke days and one three weeks
old. The newlJ' laid egg, however, is
the one he can most successfully pre-
serve. Success depends upon ga her
ing the eggs every day and subjectlng
rhem to the treatment desired. Dur
ing the month OF June preparations
were made 10 test the relative advan-
tages OF various methods already
known. Accordingly, the eggs were
gathered each day, and on every egg
vas marked IN lead pencil the date
laid. The different ways were tested:
l. Hines Preserving Compound. This
is probably largely lime and salicylic
acid. 1t IS liquid, in which the eggs
are dropped and allowed to remain
until ready for use. ?. Nrnous prep
arations of salt and water. s. Pack
ing the eggs in gypsum, oats, salt and
pulverized charcoal! 4. Dipping in
parafne. beeswax and boiling Rex
Magnus. 5. Dipping in boiling water
for tve seconds. g. Nothing.
A few observations are here given.
An egg laid June IS and placed in
salt solution of thirty-three per cent
salt was examined July Il, and the
volk was found very hard and the
white in no way damaged. An egg
laid June IS and placed in Hines
Compound was examined July II, and
found perfectly sweet. An egg laid
Iune IS and treated with beeswax was
examined July II and found perfectly
fresh and sweet. There was no bees.
wax smell impaired to the contents.
July II examined an egg laid June 10;
it was taken ron solution of salt and
water, containing eight per cent salt
The yolk was hard; the egg had an
offensive smell; the white was watery.
Sugar and salt dissolved in water
mould badly and are of 10 use in an
average cellar. September 5 eXamiE-
ed an egg laid June IS and treated
with Rex Magnus, and found it per-
iectly preserved. An egg laid June
X ard treated with paratine was at
this time, September s, rotten. An
egg laid June 20 and parafned six
days afterward was good. September
20 examined an egg LAID Iune 10: July
10 it was placed in refrigerator,
where the temperature has since been
about $50 to 600 L. 1t had not
been treated in any way, and at the
time broken was pronounced by the
lady in charge of the College Farm
house to be fresh egg. At the same
time examined one land June l6. Ii
had been treated with beeswax. 1t
was perfectly preserved, but the yoik
adhered to the shell. This of course
could have been easily prevented.
From these observations it Will be seen
that the merits OF Rex Magnus, Hines
Compound, OF any other food preserv-
atives, are no; so numerous as advei-
tisements at first make them appear to
be. Before investing money in food
preservatives it would be well to in
vestigate the properties of cold air.
THE PRAIRIE FARMER PROCESS.
The keeping of eggs being almost
wholly question of temperature and
the exclusion of air from them, it fol-
lows tnat that which will do both in
the cheapest and most effectual way,
will be best. Hence eggs are kept In
very great numbers by cold storage
that IS by providing steady low tenn
perature not above $50 T. But this
is expensive. When, however, the
temperature can be kept down to IS o
and below, if eggs are packed in some
dry, clean substance which will exclude
the atmospheric air, they may be
kept in comparatively fresh state fol
months. This may be done in the
following way: Provide clean, dry
packages, not exceeding in capacity
the quarter or third ofa barrel, and a
suficiency of common, finely ground
land plaster. such as is used for agri.
cultural purposes. Commence by
putting layer of the plaster two inches
deep on the bottom of the package
and into this set the eggs small end
down. so each egg will be separate
from every other. When the strata oi
eggs is complete add more plaster
then second strata of eggs till the
package is full If the work is done
carefully, all the eggs are sound when
packed, and each egg is separate from
every other, and the temperature no,
above $50 the result IN every case
will be satisfactory.
THE NEW ENGLAND FARMER PROCESS
The plan of a French chemist fol
preserving eggs as follows: While
quite fresh they are gently struck
against each other to see If they be
"sound )" next they are placed in a
kind of earthen pitcher having very
narrow bottom When tie vessel is
iul solution OF a quarter OF an ounce
of quick lime TO one quart of water is
poured in. The lime water permeates
the shell till it reaches the first mem
brane, rendering the later impervlous
The pitchers are then placed In a Gel.
lar, from which all light is excluded
but an uniform temperature of 44o to
400 +. is maintained, In the course
OF a few DAYS a pellicle forms on the
curfars of the water IN elCn uItChpT