The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1900-08-28

In handling several million eggs a day
no amount of care could prevent break
age. Indeed. thousands OF them are
broken in transit TO the city. and 9th
ers are cracked in moving from the
railroad cars to the stores. If these
cracked and broken eggs were all
thrown away the annual loss would
easily mount up into the millions. To
Offset these losses the storage houses
have invented all sorts of ways to
utilize the broken eggs. The most sue
cessful so far j. to can the broken
eggs and sell them TO bakers and con
fcctioners.
Canned eggs keep Just as well and
fully us long rs canned meat. fruit or
vegetables. When put in cans that
are rendered absolutely air-tight there
is no chance of their decaying 1t is
the air which enters through the shell
of an egg that cause. it's meat to de.
cay. This is proved by the many
methods of preserving eggs Fresh
eggs coated thoroughly with paraftine
and then stored away i'm lined water
VIII keep for months in q compare
lively fresh condition, and their keep
ing powers will be i'm proportion to the
success in excluding the air. or
course. q certain amout of air will
reach the eggs even in this condition.
and gradually they will show n decay
ing tendency. although eggs have been
preserved for six months and year.
Before the eggs are canned, how
ever, they are separated, and the
whites and yolks are put up i'm differ
ent cans. When the baker or confec-
toner wants to make white frothine
for his cake he opens can of the
whites of eggs or if he wishes to make
custard for his pie or buildings he
takes the canned yolks. THUS there is
no waste, and time and labor are saved
also.
In the middle of winter when eggs
are soaring away up i'm price. these
canned eggs make it possible for the
baker and coufcctOner to serve MS
with cakes pies, candies and creams
at. the same price charged i'm summer.
Thus the storage warehouses which
nave canned the eggs for us save the
consumers considerable i'm the winter.
. and also Tighten the labOIs OF the bak.
ers and confcctioncrs. They are fresh
and sweet when canned. and they do
not dctcriOratc i'm the least unless ilio
cans happen to bc imperfect. i'm which
case they spoil the same as canned
fruit or vegetables
Tn hot countries canned eggs arc
used quite extensively. and tho stor.
age houses can considerable quantities
for export I'm some years tho clean
eggs in tho height Of the laying season
are actually broken for canning. In
hot countries the canned eggs will
keep long time. especially if stored
away i'm cool places. and the people
can use them as needed In many
tropical cOuutrica fresh eggs are diff
cult to secure, and thc natives often
prefer the canned northern eggs to the
so-callcd fresh eggs sold in the mar.
kots. The Americans arc the only pco-
pie so far who have entered into this
egg canning industry. ana American
canned eggs iu The South American
countries and the West Indies have
no competition from similar Goods
from Germany, England or France.
But somotim, the dccaycd ana
cloudy eggs are canned. In fac.. all
that come TO the market arc handed
over to tho Gamers If they cannot be
sold rs fresh eggs These rotten AMI
cloudy eggs, however, arc never put
ON the general market. nor IS tberc
any chance Of their being sent to bak
ers by mistake, They are canned for