Milford chronicle., 1889-08-16
HOW 10 euY HgMs ices.
Two Kinds Of Fowls That Lay the Besi
Ones-SellIng by Weight.

Two Kinds of Fowls That Lay the Best
Ones-selllng by Weight.
There Is a real delicacy in the flavor Of a
new laid egg that but few city people know
anything about. A hens egg IS referred to-
When the egg Is more than twenty-four
hours old this delicaey is gone About the
markets 1t is impossible to get eggs so fresh
as this Usually they are collected by specu-
lators who drive through country towns,
gathering them up and paying as how rate
dozen as possible Then they are packed
and shipped to middlemen, or commission
merchants about the markets, so that they
have been out Of the nests several days be-
fore they are eaten
There are some simple facts about eggs
that egg consumers are very slow in taking
advantage Of. II they had the commonest
sort Of knowledge on the subject, they
could often buy to much better advantage
than they do. There are hens and hens.
Some lay large, heavy eggs, full Of nutrl-
ment, and others lay little thin, pointed eggs,
with almost no meat In them. 1t is a case
where blood counts.
For long time farmers were prejudiced
against what was called "fancy stock" but,
through curiosity or a desire to improve their
strains Of egg layers, they at last experiment.
ed with some Leghorns, or light Brahmas, or
some other variety, with the result, usually,
that the common barnyard birds were i'm
proved by the introduction Of thoroughbred
blood
In only few cases did the farmers put
forth intelligent effort in this matter Curl
Ously enough, they were satisfied to buy a
few eggs at fancy prices, set them, raise the
chickens, and, as soon as they were large
enough, turn these chickens in with the com
mon fowls to take care Of themselves. The
next season they set the eggs Of the thorough
bred fowls expecting to get thoroughbred
chickens, but instead they got hybrids, half
barnyard and half Leghorn. Many different
varieties Of pigeons will select their own kind
in mating, but this is not the case with poul-
try. Though the result was disappointing, it
was, nevertheless, beneficial, and in the fowls
in almost any barnyard in the country one
may now observe traces Of high bred birds.
The size, feathers on the feet, general form or
coloring may indicate the presence Of Plym-
outh Rock, Brahma, Cochin, Leghorn or some
other superior blood
As the farmers find the public willing to
eat any kind Of eggs, without any discrimi-
nation as to size, weight or color, they may,
perhaps, DO excused for not having cared
only were the losers If they did not keep
such birds as would produce the largest num-
Der Of eggs
OF late, however, there have been signs Of
a cultivation of taste In this matter. Hotels
desire to lay before their guests large, full
eggs with high colored shells; and FRESHNESS
Of taste is a more important point than 1t
was once. In the hot weather, when eggs
are used very extensively In drinks, it is very
necessary that the eggs piled up in dish on
the counter or bar should be attractive to the
eyeand absolutely fresh. To drop a spoiled
egg into a tumber under the customers very
nose would certainly spoil his appetite and
prevent him from enjoying the food supply
ing drink.
The buff Cochin hen lays an egg which for
delicacy Of color is unsurpassed. The hen
herself is a beautiful animal, and the egg Is a
pinkish brown In a white dish they are
really exquisite. Unfortunately the Cochin
does not run TO eggs, n-as the Leghorn does,
nor is it very satisfactory as q table bird, for
the reason that any attempt TO fatten it
usually produces an enlargement OF those
parts which are not eaten, while the outside
of the frame does not thicken at all Brahmas
lay very "meatyn eggs, and are good table
fowls, but they are little heavy for raising
chickens and such unconquerable settlers that
hen has been known TO keep a doorknob
warm for more than a month.
Leghorns, on tho other hand, are indif-
ferent mothers, and rarely can be induced to
stick to the nest until their chickens are out
Of their shells. Plymouth Rocks are thrifty
producers of fne eggs, and they are also good
table birds, faithful settlers and mothers, and
they are sufficiently hardy to endure the
rigors Of the New England climate. They
are all that one might expect from the name
which they bear. Houdans, a French va
riety, have been bred here to a small extent,
but are little tender for the climate. They
are said to lay the very finest eggs that can
be had. The Dorking is the finest table bird.
When the public has become a little more
acquainted with the merits Of hens eggs
they may, it is hoped, demand the purchase
of them by weight Eight Brahma eggs, for
instance, may weigh as much as twelve COM
mon hens eggs, and it is not fair that the in
dustry and quality Of the superior bird should
bring only the same reward as the industry
of the inferior fowl.
It is very noticeable at the markets, how
ever, that housekeepers nearly always look
for eggs of low price, regardless of size, color
and weight. 1t is also q surprising fact that
New England does not produce enough eggs
to supply the local demands Very large
quantities Of eggs are imported annually
from the maritime provinces and from
France. France is the greatest egg produc-
ing country in the world English farmers
and poulterers also raise prodigious quanti-
ties Of eggs, but they have not yet been able
to supply the home consumption. Conse-
quently England and America import eggs
from Franco to the value Of many millions
Of dollars annually.-Boston Herald