Wood River times. [volume] (Hailey, Idaho) 1882-1915, 1890-12-05

We put two or three inches Of clear
hay, then couple OF inches Of oats
and on the top Of the filled barrel ~
put more hay. The barrels are placee
on their sides, and they will keep IL
that condition for eighteen mouth,
perfectly fresh aud good. These egg,
are not worth much now. When W
fetch them out next winter they vii
bring % or "a cents.
METHODS OF PREsERvlN0 EGGS.
''Sometim.s We wax eggs to rrc.
aerve them, but this gives tho eggs Z
glossy appearance that Injuries theil
sale. In this process b~eswsx j.
melted, aid when very warm the egg,
are dipped into it, aud the pores ol
the shell are thus stopped up. The,
there are lining AMI picking rs
means If pr. setvation. The sh.Il ol
n lined egg is slwsvs rough. while
that Of picked egg is always
smooth. You can't boil either .
lined or picked egg. Both lime
aud pickle eat into the shell, aud
make it very thin and fragile. When
you put them into hot water tn
she'll cracks open aud lets Il . albumen
out"
"What do you do with the bad
eqes?"
"lf they are too utterly had We
throw tn m away; ones that are q
little "off" bring 3 ce,ts a dozen"
ITO what possible use can these
eggs be putt"
"rhe yolks are used by morocco
fi"ishers in their business"
"And the whi,es?"
"You'Il he surprised If tell you
that confectioners use them in max.
ing fancy cakes. They can't u.e q
musty egg, though. The best riggs
that are sent to Us come from the
West. A frosted egg becomes wxt-ty
and cracks. The cracks close, though,
when thxwed out, but will open avai"
when it is placed in boiling water.
An egg that is six or nine months old
is graded BY dealers as fresh. Cracked
eggs hiring two thirds p'ice.
SOME SECRETS OF THE TRADE.
1--WE deal IN eggs, butter aud lard,
and am an expert in testing and
grading all these. There is much
fraud in the butter business. We
pint a great deal Of tub butter. The
contents of five or ten tubs are
dumped out on q big table. The out.
side has become strong and dirty.
This we scrape off and sell TO the
fancy cake bakers at from 5 to II
cents pound, according to its condi-
ton. The balance is revoked, re-.
sa ted, made into prints, aud sold as
best print butter.
"Quite quantity OF what is known
as mill or paddle worked hutter comes
from the West. Small farmers there,
who have no ice, get ten or fifteen
pounds of butter on hand in rolls, ~ d
after while it becomes strong.
There are firms in Chicago that have
men out all the time buying up this
rancid butter. 1t is put into u ma
chine something like an old. shioned
paintnill and ground up, after which
it is worked, color-d with Danish
butter coloriug, made into prints aud
sold as "f+sh creamery butt,r.''
There is not dairyman IN the State
of Pennsylvania that does not use
b 'tter colorin9 Of some sort. We Sc n
thousands and thousands Of the Danish
rolorirg every year. Some of the
large diaries buy it by the barrel.
"a great MANY farmers in Bucks
and CHESTER countis 5 buy tn, fifteen.
aud some of them as high MS 100 tubs
OF our old strong butter, for which
they pay about Is ce"t. They take
it home. rework aud resalt it, mix IL
fresh butter IN the proportion of a h' Ut
one third, color it, make i, into prints
aud sci II in thu markets for 81 cents
u pound, Doubling their money by the
transaction Farmers frequently come
to us on Friday night, buy tub butter
at rs cents n pound, print it up and
sell it the next day for dairy butter at
IS cents
There is not much adulteration in
lard, hnt one pound Of the country
Article is worth two of the refined,
from which all of the oil has been ex
tract-d. You can distinguish between
the two by simple test. In warm
weather country lard will become sof,
and run to oil. That which has been
r fined always remains had"