The daily morning journal and courier. [volume] (New Haven, Conn.) 1894-1907, 1900-06-22
THE EGG CANNING INDUSTRY.


| etSG w "a NlRSNTNF|
When the cold-storage houses begin t.
stock up with the eggs in summer they
have to buy in such enormous quaint
ties that there is naturally a great loss
in cracked and broken eggs. In hand
ling several million eggs day nc
amount of care could prevent breakage,
Indeed thousands Of them are broken IN
transit to the city, and others are
cracked in moving from the railroad
cars to the stores. If these cracked and
| broken eggs We're 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 successful so far IS to can the
broken eggs and sell them to bakers
and confectioners.
Canned eggs keep just as well and
| fully as long as 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 causes its meat to decay This IS
proved by the many methods of preserV-
| ing eggs. Fresh eggs coated thoroughly
| with parafin and then stored away in
| lined water will keep for months in
comparatively fresh condition, and their
keeping powers will be in proportion to
the success in excluding the air Of
course a certain amount OF air will
reach the eggs even in this condition,
and gradually they will show decay
ing tendency, although eggs have been
fC civ i.t q
Before the eggs are canned, however,
they are separated, and the whites and
yolks are put up in different cans.
When the baker or confectioner wants
to make white frothing 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 la
Dor are saved also.
In the middle of winter, when eggs
are soaring away up in price, these
canned eggs make it possible for the
baker and confectioner to serve us with
cakes, pies, candies and creams at the
same price charged mn summer. Thus
the storage warehouses which have
canned the eggs for us save the consul
mers considerable in the winter, and
also tighten the labors of the bakers
and confectioners. There is nothing
disagreeable or unpalatabe about these
canned eggs. They are fresh and sweet
when canned, and they do not deterio-
rate in the least unless the cans hap
pen to be imperfect, in which case they
spoil the same as canned fruit or vege-
tables.
I, IN pNttptriAc CANNED a I1ca1
quite extensively, and the storage
houses can considerable quantities for
export. In some years the cheap eggs
in the height of the laying season are
actually broken for canning. In hot
countries the canned eggs will keep a
long time, especially IL stored away in
cool places, and the people can use them
as needed. In many tropical countries
fresh eggs are difficult to secure, and
the natives often prefer the canned
northern eggs to the so-called fresh
eggs sold in the markets. The Ameri-
cans are the only people so far who have
entered into this egg-canning industry,
and American canned eggs In the South
American countries and the West Indies
have no competition from similar goods
from Germany England or France.
But sometimes the decayed and cloudy
eggs are canned. In fact all that come
to the market are handed over to the
Gamers If they cannot be sold as fresh
eggs These rotten and cloudy eggs,
however, are never put on the general
market nor is there any chance Of
their being sent to bakers by mistake. |
They are canned for the leather trade, |
and not for the consumptive market. |
In tanning leather, and especially in |
putting on the fine gloss of expensive
leather, eggs have long been recognized |
as indispensable articles. But good |
eggs are too expensive for the work, and |
tanners do not like to accumulate rotten
eggs, owing to their odor
The eggs that reach the market in
cloudy or decaying condition are not so
far decayed as to have very disagree
able odor If canned Immediately they
become no worse. When the tanners
open can Of such eggs the odor may
be little offensive. but not so over
powering as might be the case if few
dozen eggs We're stored away for use in
hot weather A can of eggs is opened
only when needed, and the contents i'm
used Thus the cloudy and
decaying eggs find market at prices
that pay the Gamers and save the tam
nerS' money.
The vast quantities of egg-shels OBJ
tanned from these canneries are also sold
for various purposes. They are both
utilized for making commercial fertili-
zers and for manufacturing some Of the
hen foods that are now put on
the market. In order to make the hens
ay more eggs in winter It is necessary
to feed them with lime-forming food
such as green bone, clam and OYSTER
shells. The egg-shells are even better
han any of these, for they contain the
exact substances that the hens require
N their systems to facilitate the work
IF nature in producing eggs. SO hen
food that contains a fair amount of
ground or powdered egg-shells is excel
emf for stimulating the birds to greater
energies in Winter.-New York Times.
To 1NDIA |