Middlebury register. (Middlebury, Vt.) 1886-1937, 1902-03-14

makeup. lie was a CHEEKY, whole.
soued man, who loved good living and
good people, who loved to laugh and
loved to work, who could mngle with
the world and its people,l share with all
the every. day Joys and sorrows of life,
and leave an influence of wholesome
living, of kindly purpose, of honest
aims, of generous disposition, and of
good deeds to perpetuate his memory
st. Adams Messenger.
5000
BRIGHT OUTLOOK FOR FARMING.
Probably no part of the census of 1900
has elected more comment-much OF it
very -pessimistic-than that which has
put in strong light the apparently undue
congestion of population lin the large
cities of the country. This matter has
received much consideration and elected
much discussion in Vermont and others
of the states with no large cities. 1t
has been spoken of with regret as an
unfavorahle indication of the tendency
of modern times. 1t seems to have been
! forgotten that such fact alone can
/ hardly be considered Iunfavorable in
Itself. because in the last analysis the
whole population, city and rural alike,
must derive subsistence from the pro-
ducts of the earth. They must all be
fed and clothed and sheltered, no matter
where they may make their homes.
| The urban population cannot long DC
| increased in numbers at the cost of the
rural without setting up an increased
demand for the products of the earth.
This sends people back 1. to the. farming
communities. That this is the present
tendency Is shown by thei'way aban-
doned farms have been taken up in
Massachusetts, and Vermont and all over
| New England in recent years.
| Aside from this, however, new
fact is brought out by the census bureau
that puts new face on the whole
matter. This fact is that the growth OF
population in the small towns and cities
of the whole country, east and west, has
/ kept pace with that of the large cities.
The official figures show that, with very
few exceptions, the towns and cities ex-
ceeding 5000 or 1000 population have
quite held their own in growth with the
| large cities.
Probably most Of the growth of these
small cities comes of the removal OF
families that have prospered from farms
to towns because of the superior educa-
tional advantages of the latter. The
farms have not been abandoned. Some
BODY else, a son or sOn-in-law or a
purchaser, has taken up the farm work
and the new additions to the towns
growing out of these removals from the
farms simply operate to swell the de-
mand for what the farms produce.-Rut-
land News.
KEEPING FRESH EGGS FRESH,
On no subject. perhaps. Is there a
greater conflict of opinion than on the
preservation of eggs. Some urge that
the newly-laid egg should be kept dry
and others that IL should be kept moist
or even immersed in a fluid. OF course
by effectually sealing the pores of shell
as with wax or grease the moment the
egg is laid, no difiere nee in weight by
the loss of moisture can occur, and it Is
unlikely that anything can enter the egg
from the outside. There j. little doubt
that the change from fresh to stale
condition is partly question OF the loss
of moisture and partly disturbance OF
equilibrium by external agencies. The
simple method described by Sir W. Il
Gardner in our columns about year age
would appear to establish this view.
The method consists merely in greas
ing the eggs the moment they are laiC
and before they have cooled. This pro
cedure is so successful that eggs Sc
treated are said to be as fresh to thu
taste when weeks and even months ole
as they are when eaten an hour afte
being laid 1t is also suggested to i'm
merse eggs in strong solution of sill
cate of soda or water-gass. In this cas-,
the preventative effect is probably due t
the formation of hard CLASSY silicate o
lime within the substance of the shell
forming, so to speak, perfectly air
tight envelope of glass. The egg is in
way Theoretically sealed. This, how
ever. is no argument in favor of we
. storage. and even by the silicating pro
cess we imagine that the absolutel,
newly-laid warm egg must be selected
for the purpose. 1t is well known
further, that water-glass possesses
powerful antiseptic action. Eggs treated
In this way are said to preserve thei
fresh, milky taste for six months and Il
be ndistingushabl from the egg takel
straight from the nest.
Egg, of course, merely submerged il
water would probably get stale more
quickly than when kept under dry con
ditions. The question of the eflectua
preservation of eggs is of the utmost i'm
portance and one which British pro
ducers have persstently ignored, ant
ineXplicable attitude by which mucl
valuable food is wasted and source o
profit thrown away.-London Lancet.
1000