The midland journal. (Rising Sun, Md.) 1885-1947, 1896-02-21
THE HOUSEHOLD.
Concerning Eggs.

| nearly dS we'll DIS lTeSu gigs. hccp
them frozen hard until ready for
use.
To determine the age of eggs,
dissolve a quarter of a pound of
salt in a quart of cold water, and
drop in the eggs one at time. If
a day old, an egg will settle to the
bottom; if three days old, it will
float; if more than five days, it will
rise above the water in proportion
to its age.
To ascertain the quality of eggs,
make a cone of stiff white paper,
place the eggs to be tested, one at
a time, in the large end and look
through the small end toward the
sun. If the contents look clear,
the egg is good, though the shell
may be discolored;if spots are seen,
it is not good.
Do not shake eggs designed for
Matching. Pack them carefully as
gathered in dry sand; when ready
for incubation, drop the eggs in
tepid water and reject those that
do not settle to the bottom. Chicks
will develop in new laid eggs two
days earlier than in those several
days old.
Water forms about 20 per cent.
of fresh egg. This begins almost
Immediately to evaporate through
the pores of the shell, and the air
entering introduces bacteria, which
cause the contents to deteriorate,
and in time to decompose. Place
laid eggs in wire basket and
immerse the basket five second in
boiling water. A very thin coating
of cogulated albumen is thus formed
next to the shell; the pores can
then be closed by rubbing the
shells with a cloth dipped in lin
seed oil.
Eggs boiled twenty minutes are
more readily digested than if boiled
five; they are dry and mea y and
more easily acted upon by the gas
trio juice.
The whites of eggs will froth
more rapidly if very cold; pinch
of salt added helps to cool them in
warm weather.
Eggs laid in March or April, if
rubbed with vaseline, into which
has been beaten a little salicylic
acid, and packed in salt, will keep
several months without perceptible
deterioration.
A raw egg, swallowed Immediately
is very effective in removing a fish
bone which has become lodged in
the throat. The white of an egg is
an excellent application for burn.
If mustard is mixed with the white
of an egg, a blister will seldom
follow the application of the plaster.
Hoarseness and tickling in the
throat are relieved with a gargle of
the white of an egg beaten to a
froth with tumblerful of warm
sweetened water.
If the yelks of eggs are well
beaten and a little flour sifted over
the top, they will keep for day
or two; but leave the whites I'M
beaten, if not used at once.
An egg in a bottle is a great
curiosity. Soak an egg in very
strong vinegar until the shell softens,
when it can be gently forced length
wise into a wide mouthed bottle.
Pour very cold water over it re
peatedly, and it will resume its
natural shape.
To restore the color to black kid
gloves, apply with soft sponge
the white of an egg beaten with a
small quantity of good black ink.
An old but very effective remedy
for an obstinate cough is to place
two OF three whole eggs in very
strong vinegar (boiled down to in
crease the strength if necessary.
In three or four days the acid will
have consumed the shells. Beat
the mixture well and thicken with
honey. Take two tablespoonful
before each meal.
When eggs are plentiful and
cheap, save all the shells; when
they have accumulated, crush them
very fine and dry them. Beat