The Marietta journal. [volume] (Marietta, Ga.) 1866-1909, 1901-07-25

states ana canada TO remote points on
this continent and even to England and
more distant countries There are spe-
cial egg cases for shipping 10 far distant
points.
or course eggs that are TO be trans
ported long distance must be kept
fresh by artificial means. Fresh eggs
put into cold storage with pure atmos-
phere at a temperature of 81 degrees
Fahrenheit suffer very little change in
their quality. When carried on cars or
steamships they should be kept in a
temperature of from AZ to SO degrees.
When the cases are removed from the
cold storage chamber, they should not
be opened at once in warm atmos.
phere, but should be left for at least two
days unopened.
In the last two or three years a new
method of preserving eggs has been
tested with gratifying results. The
North Dakota Experiment Station has
[ paid particular attention to this prob.
lem. The new method referred TO is to
pack the eggs in a suitable vessel which
must be clean and sweet and theu pour
carefully over them a solution of what
is called water glass. This is the popu.
lar name for potassium silicate, or for
sodium silicate, the commercial article
being often mixture of the two. Water
glass is commonly sold in two forms, a
syrup thick liquid, of about the consis.
tency of molasses, and powder.
| According to the results obtained
from experiments a solution of the de.
sired strength for preserving eggs may
be made by dissolving one part of the
syrup thick waterglass in ten parts of
water. If waterglass powder is used.
less is required for given quantity of
water. Only pure water should be used
in making the solution. Therefore it is
best to boil it and cool it before mixing
with the waterglass.
II wooden kegs or barrels are used for
packing the eggs they must be thor
oughly scalded first. The packed eggs
should be stored in cool place.
The North Dakota Experiment Station
| found it best not to wash this eggs before
packing, and announces further that /
gallon of the solution is sufficient for 90
dozen. if they are properly packed.
If reliable and inexpensive method
of preserving eggs for long time has
been thus discovered, a great impetus
will be given to what is already assam.
ing large proportions as an industry of
the United States.
Poultry.
OF course the quality and size of eggs
must depend in great measure upon
the breed of chickens. One who de.
sires tie send eggs to market wishes of
course to furnish those which will bring
the best prices The North Carolina
experiment station has made careful
comparison Of the size of eggs of several
breeds. OF those tested the largest were
laid by Light Brahmas and weighed Is
ounces dozen. Those laid by the Black
Langshan and Barred Plymouth Rock
hens weighed little over 26 ounces Der
dozen, while the eggs of Single Coml
Brown Leghorns, late Matched PLY.
mouth Rock, White WyaEdotte and
Buff Cochins ragged from 2l7 to 23. I
ounces per dozen. The heaviest of all
the eggs tested were those la,d by Pej;in
ducks (old and youn3 and averaged So 4
ounces per deem.
Of eggs laid by pulletS the reavipst
were those OF the BlacN y ! o.c..s md
weighed 81 ounces per do@ ii
Tests at the Maine T.. d lert sra
ton showed that eggs from zen. iay.
ing the greares5 number were on al av.
erage smaller than those rom hens pro.
ducing fewer eggs. The percentage OF
fertile eggs was also less III the lurmer
than i'll the latter.
The West Virginia Experiment Sta.
tlon has been making EXP, rinents OH
the value of green food Tor LAYING mems.
Inc experiments were continued i0r
800 days. using White Leghorn fowls
at least years old. When supplied
with al abundance of green food these
hens laid during the $50 days ia eggs
each, while those not thus supplied laid
onlp 80 eggs EACH
1t would seem, therefore. that in win.
ter, when eggs bring the highest price,
1t Is very important to have on hand for