Evening star. [volume] (Washington, D.C.) 1854-1972, 1893-08-05

and weak-backed pose leave the same
impression upon the beholders mind as
does the spectacle OF soiled and Wilted
family"
Each man with dexterous fingers was per-
FORMING forming what looked like sort OF juggling
process with eggs. holding four or nFe OF
them in his LETT hand and examining them
one py one. This was done by holding each
egg hor moment between the eye ana the
candle and quite close 10 the fame. so that
IL was Illuminated. While thus held tbs
egg was reNoived between the fingers. SO
that The illumination should extend 20 all
It's parts. The rapidity with which the op-
Grafton was conducted may be Judged from
the lact that an expert can thus candle
IN DAY work OF ten hours thirty cases of
thlrty dozen eggs TO each case. Two eases
make a barrel Of eggs
BY this simple means the condition OF
every egg as TO freshness can be sbso-
lutely determined-in fact, much more &C.
cGrately than is possible by taste. II en-
urely fresh IL will appear perfectly tTans-
shown by certain degree Of opacity An
egg mat Is really rotten looks black when
held before a candle. SO easy is 1t to test
eggs IN this way that any housekeeper can
DO 1t satisfactorily for herself without any
practlce at all. From her point OF v.er il
snoula De Well worth while where eggs for
polnng are concerned. tnasmuch as the gro-
Ger commonly considers IL a satisfactory exc
cuse Tor stale specimens TO say. We'll
mum, can I see inside Of the eggs"
ms hot season is very hard on eggs n
was observed that at least one out OF three
OF an those examined by the Gamblers was
put into the receptacle for had ONES n fs
were not for the great loss thus Involved
eggs would be very much cheaper now than
they are. OF course. the perfectly fresh
ones We're put by themselves Another tub
was devoted to stale eggs However fbeSs
latter were not such as most housel,eebers
would cali stale. They were merely not u
the very first quality. exhibiting slight
signs OF approaching decrepitude as ~
were. AZ they could have been used at ,snce
no fault could have been found with them.
hEN MA l.
within forty-eight hours perhaps. and sa
could not be warranted, particularly at this
heated season.
So good are the eggs thus classified a,
stale that the market price for them is univ
Genus less per dozen than for perfsctl,
fresh ones. Separated from these In a
lower grade are heated" and "hatcbed"
eggs The former when candied shoyr a
muddiness OF the yelk, which is a sign ~
commencing decomposition. In the latter
a REQ spot is seen on the yelk. which, the
dealers say, shows that the process OF in
cOoaton has begun. These are hot weather
symptoms. and do not necessarily imply
that the eggs are unfit to eat.
by themselves are placed the eggs Thar
are cracked or dented-'nicked' as the
technical term is. When fresh they are
just as good as any other eggs for the
purposes OF bakers. boarding houses and
restaurants Of the cheaper class, which
purchase them at a discount of s. per cent
Just at present they are worth 10 cents a
dozen by the case. Bad eggs are separated
into two classes. The hopelessly rotten
In them, so TO the leather manufacturer.
Inose which are only partly gone" are
sold at cents a dozen wholesale. They
are the ones that are utilized by the poor
Hebrews and cheap bakers. Broken eggs
are thrown in with the rotten ones the
purchaser being welcome 10 them for the
trouble OF taking them away. Cracked
eggs, being able to retain their contents
by means OF the membranous lining Of
the shell, are packed in pastebosrd cases
IKE Whole ones, with separate compare
ment Tor each egg.
The bad eggs disposed OF for human con-
SUMPTION mostly come under the desisna-
uon OF spotted" When one Of them is
canoled an opaque spot is seen at the end
or on the side where the yelk having be-
come partly decomposed adheres 10 the
shell AT the same time the white may be
fectly good IL has been already explained
how the bad part is thrown away and The
good retained The dealers In eggs are not
over anxious TO have the facts published
respecting the market for bad eggs mas
much as the sale OF partly decompOsed
edibles Is disapproved of by the heslth
Cold storage as a method for preserving
eggs has, to a great extent. taken the
place of the old process Of keeping them in
a solution Of lime water and salt BY The
use of ice they can be held for two months
and sold at the end Of that time as strictly
fresh However, they do not last well
after coming out of the cold and must be
used quickly. They will remain fresh Cor
five or six months IN cold storage, but in
that period their contents will lose one,
half in bulk by shrinkage. Nearly all Of
the eggs sold in winter are storage eggs,
and they ran up TO ~ cents a dozen whoie-
sale last February. II they were not 50
kept fresh eggs would be worth almost
their weight In gold in winter. and fhs
demand could not be supplied
Gambling eggs requires steady hand
a Sna yg n SsM s See egg
regulation forbidding the admission Of
drinking men to its membership. r. u