The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-08-26
THE 1NDEsrRl oTIBLE EGG.
IncaIeuiabIe Importance of This New
Discovery.
From the New York Tribune.

Discovery.
From the New York Tribune
The modest statement is made that
chemist-not even his name is disclosed
has found "a way to keep eggs from spoil
ing indefinitely. 1t is added that he can
also keep lard and oils generally from
spelling. These things being asserted in
manner amounting almost to positive
driidence, the admission comes with the
air of absolute timidity that the chemist
has made syrup of eggs and sugar which
will keep forever and is better for cooking
than either of both All these achieve
ments are to- be exhibited at the Ameri-
can Institute fair, which will open at the
Madison Square Garden on Sept. 20.
Now. as to eggs, 10 begin with that
point alone, the careless reader might dis
miss the subject from his mind with the
simple thought; every good, now eggs
won't spoil any more between the time
when they are bought at the grocer's and
the time that they are used in the house;
careful reader will see in a moment of Sc
rious thought that the discovery is much
1urtner reaching than that A careful
housekeeper does not lose many eggs,
even as things are now. But did YOU ever
stop to think what would be the result if
coal were as perishabe as eggs are? You
would have to buy YOUR coal few days
supply at time, regardless of price,
would you not? Wen, then, provident
persons can now buy as large supplies of
eggs as they formerly did of coal, can
lay in a seasons or a years supply when
eggs are cheap and become independent
of the fluctuations of prices and the ca
prices Of hens. Nov do you begin to see
what this discovery means?
But that is, only the beginning OF it,
one OF the suresr and most beautiful re-
suits and signs of advancing civilization
is that the betterment of the condition of
man is extending TO the dumb animals
who are his friends. Gables and trolleys
are introduced, at the cost of human life
to relieve horses of the necessity of draw
ing cars; hospitals for cats are founded,
colleges of veterinary surgery are estab-
lished, and SO on. And now, at last,
something is done for the hen. "A set
ting hens time" has become proverbial
expression for time that is worthless but
VINO knows whether this is just-Whether
it was ever just? Who can say at what
sacrifice hens have hitherto remained
faithfully on their nests day after day?
Students of natural history declare that
in some country districts where there is a
considerable amount of traffic a hen has
been known to miss as many as half a
dozen chances day to run under the
wheels of carriages just because she
would not leave the eggs on which she
was sitting. But now, with eggs that will
not spoil while she is gone. every hen can
run, with a happy squall, under the
wheels of every vehicle that passes. She
need never miss anything, from a load
Of hay to a bicycle, and when she gets
back. after looking up and down the road
to see If there is anything else coming.
she can begin sitting on her eggs where
she left off.
And what of the chickens that hatch
out of these eggs? VIII they not be indie
structible, too? How often have COM
plants come from boarding house keep
ers that when the boarders returned their
broiled chickens after breakfast they
had been injured, sometimes past repair
This is an element Of loss that always
has to be reckoned with in conducting the
business.
Then there is the imperishabe egg syrup
for cooking. The eggs that are stored in
the cellar, in the bin next to the coal,
are only for use as eggs pure and sim
pie, for scrambling, poaching. and the
like The syrup may best be kept in a
tank at the top Of the house. like the
waters supply, with a pipe running to
the kitchen, and a faucet. Or there may
be two tanks, one for the whites and one
for the yolks, since a a recipe frequently
calls for one without the other Thee will
be no more troublesome breaking of every
DIS
of shell into the mixture; no more toll
some separating of the white. The cook
will simply open the faucet and draw off
the exact quantity of the syrup required.
And recipes will no longer talk in their
own eXasperating, vague way about so
many eggs and so many cups of sugar,
as if all eggs and all cups were of the
same size. They will say so many ounces
and so many fluid drachms of syrup, and
then the cook will know what to do, and
dyspepsia viii get a body blow.
1t follows as a matter of course that
the pastry so compounded viii be as dur
able as the eggs and the lard themselves.
This will make the business Of running
railway restaurants almost as profitable
as that of running the railways them>
selves. Pastry has always been kept for
considerable periods in such places, but
dealers in it have noted marked disin-
clnation on the part of the travelling pub
lie to buy after the first few weeks, and
they have always been apprehensive as
to what would happen if pie or a cake
were to be run over by a train. But with
pastry made with the new egg syrup there
need be no fear Of anything worse than
the train being thrown from the track
Committees from the Railway Station
staurant Trust, the -Night-Stand
Actors Benevolent and Protective Asso-
citation and the Amalagamated Political
Orators Mutual Protective Union are al
ready in conference and are investigating
the whole subject Of eggs that will not
spoil.
Then there is the subject Of importing
eggs. This is done to some extent already,
but with the American hen protected by
sound duty the trade may be turned and
eggs may soon become as important an ar.
ticle of export as wheat. Ships carrying
passengers may also lay in their own
supplies Of eggs In large quantities, and
may even use them for ballast, making
a great saving. But why go on? Any
one who has followed the discussion thus
far may continue II for himself for there
appears to be no limit to it,
Utuura nnnur