The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1899-09-29
CURIOUS Fats ABOUT EGGS.
How Added Eggs Are Made Use of
In Various Branches of Trade.

The egg trade, which has been revolu-
tionized by cold storage, is likely to be
still more changed by liquid air refrig-
Grafton. Egg shells are permeable in a
very great degree. Often it has hap
pened that the ammonia of an ordinary
cold storage plant has sent fumes TO
faint and ruin a whole room full or cas-
ed eggs. LINED eggs also come to taste
perceptibly of the pickle. Even dry salt,
in which eggs are sometimes packed for
keeping, gets mysteriously through the
shell and destroys the freshness. LII
quid air will make an end of all these
things. The worst that can happen
from its unszilful use is fr6ezing-whlch
means bursting to eleven eggs in every
twelve
Gambling eggs is curious business of
the egg trade. The Gamblers are numer-
Gus enough to have flourishing union
in most of the big cities. They work in
dark cellars and are inconceivably swift
and deft They take up the eggs three
in each hand. and pass them between
their eyes and the fame of candle. II
the light shows through, the egg is still
merchantable. If the shell is Opaque
throughout, it's contents are wholly oad.
They are separated accordingly. Cand-
ling is hard work, hot and somewhat
unwholeSome, and by no means Wen
paid. all things considered. n8 ,t
Neither bad eggs nor broken eggs go
to waste. Broken fresh eggs and Whole
ones merely suspicious, go about equal
ly to the confectioners, the bakers and
the makers of Photographic printing
paper. The paper makers commonly dl-
vide with either the bakers or the tan
ners, according to the condition OF the
eggs. If they are reasonably good, the
bakers get the yolks, leaving the whites
almost pure albumen--for the paper
men. If the eggs smell to heaven, the
tanners of fine leather and the kid
glove makers. come in
An the finest kid, indeed, is softened
and the tanning finished by beating for
some time in a bath of egg yolk. The
worse the bath smells the finer and
softer will be the kid. Thus it is easy
to see that even a very bad egg has
value-in the right place. Every big
tanning plant which turns out any sort
of kid leather has a yearly contract
with the egg dealers for so many OF
their very worst.
ireland produces very many eggs. but
like her bacon, they go very largely to
feed the voraeious Britisher., Irish cot
ters can afford to eat eggs only upon
high DAYS and holidays. In common
with the farmer folk, they have SUI
perstition that unless an egg-eater
thrusts his spoon or his finger through
both ends of the empty shell, some
wicked goblin will seize n it for boat,
in which to sail with his soul to de-
struction This applies only to cooked
eggs. When a feast time, such as a
christening or a wedding, is approach
ing. the household and its neighbors
save up religiously the shells of raw
eggs. for drinking cups
The eggs are broken carefully, so as
to leave the=large end with p ost of the
she'll The shells themselves are wash
ed clean and dried. Then when the
great day comes they are brought out |
and set floating on the tubs and nog-
gins of potheen, specially distilled for
the occasion After the last drop has /
been drained, it is the custom to either
throw the egg shell cups over the left |
shoulder, against the wall, or to crush 7
them under foot, muttering a Gaelic !
charm. If it is christening, shell is /
sometimes filled with small silver coins,
gifts all, and put away against the
wedding day of the new Christian.