The morning news. [volume] (Savannah, Ga.) 1887-1900, 1893-03-12
EGGS IN THE NAVY.
You Have Them Boiled for a While,
But They Look Better Scrambled.
From the Mete York S1ln.

From the NetC York Sun.
Those delicate commercial distinctions of
eggs, fresh eggs and strictly fresh eggs are I'M
known in the United States navy. 1t is true
that many an officer in the ward room eats two
eggs day the year round for the term of his
natural life, and that eggs in some form make
part OF the early morning breakfast of almost
every man in the ward room at least three times
week, and that eggs are eaten by the hundred
dozen In the forecastle, but nobody pretends
that any eggs served aboard a ship
at sea deserves to rank as strictly fresh or even
as fresh. The peyInaster and the mess caterer
lay in upon the eve OF cruise es many hun
dred dozen plain simple eggs as will keep the
ward room mess and the forecaStle going until
a fresh supply, or more accurately new sup
ply can be obtained. These eggs are packed in
salt, placed where they will suffer least harm
and served out as long as their society can be
endured at close quarters
Nobody ever sees poached egg aboard ship
save when the vessel Is in port, because the sea
fering egg does not take kindly to the poaching
process. Boiled eggs are oh. ainable on short
cruises, but when a ship has been three or four
months at sea the boiled egg is esteemed ques-
tiopable luxury. IL frequently happens that
the breakfast OF boiled eggs and coffee is
served up with the announcement that
eight eggs were opened before one was found
worthy to be set before the officer destined to
eat that particular breakfast, and the recipient
OF the feast often feels that the process Of So
lection might have been extended considerably
further with advantage.
When boiled eggs are no longer practicable
the question arises whether such eggs as still
remain in the ship look better in a dry omelette
or scrambled There are earnest advocates Of
each style. dry Omelette is q handsome
looking Wand when carefully prepared, but it
is damaged for the palate by the presence Of
even single egg too long ASSOCIATED from the
pareut hen. Many believe that the scramblinR
process may be made to cover q multitude Of
sins, and there are skilled persons in the cooks
galley who can deity mingle salt bacon with
scrambled eggs in manner warranted to ell
lay the unjust suspicious of oversqueamish
stomachs.
1t happens. luckily, that eggs are obtainabIe
In most lands visited by the ships of the United
States. The effete mOnarchies OF Europe, the
semi-civilized peoples of ASIA the barbarians
of the South Sea, and the savages Of Africa all
keep fowls. and although they do not tatelu-
gently distinguish between eggs, fresh eggs
and strictly fresh eggs. they do sell plain and
simple eggs 20 the mariners Of the United
States navy This fact enables most ships of
the navy to renew their supply of eggs at
least once in SIX months, aud, as a rule, otteuer
Eggs Of various shapes, sizes and quail
ties are obtained almost from one
Arctic circle TO the other and Ii the ships OF the
navy could ascend the Congo they could obtain
eggs even from the mRu-eating tribes Of Cen
trail Africa. In spite of all this. however, the
man who shall invent egg that will boil with
credit after a sea voyage of six months will not
only earn the gratitude of all sailors, but make
q handsome fortune. A confident inventor
could well afford to supply the navy with eggs
free of charge for a sufficient length of time to
prove the efficacy OF any method designed 60
keep eggs for six months at the boiling point,
so to speak