The Montgomery advertiser., 1905-12-11
Marketing Egss.

How often do we see and have to buy eggs so filthy that we turn from them in disgust! Nearly every one is willing to pay from to 8 cents more d dozen for clean eggs, and no wonder, for what can look nicer than a dozen or two of fresh, clean. white or brown eggs?
 If you are selling them be ,ure that every egg is fresh. A fresh egg does not look like any other kind. It has I kind oQ bloom" upon 1t that q washed or stale egg has not. Guaranteed fire sh eggs need never go begging for pur- chasers.
 Then the eggs must be clean. Dirty eggs are the first to decay and people always look upon them with suspicion Especially Is this so if one wishes to ship them. If they are not clean they will be classed as Southern dlrsies," and the price paid will be correspond ingly low, If by any chance eggs have become soiied, cleanse them. The pest way to do this is to wash them with cloth which has been dipped in vine gar. But far better Is it to have clean eggs to begin with. This may DC ac- complished very easily by keeping the nests clean. Make them of clean hay or straw and renew 1t frequently Some times the nest becomes soiled by a broken egg. As soon as discoveredrthe nest should be cleaned thoroughly and refilled with clean material, otherwise 1t will be q good field for Fermih anal in hot weather it will not be long be- fore 1t is occupied.
 In getting the eggs ready for market select carefully those of the same color, also have a care as to size and shape. Do not try to sell ''deformed' eggs. Do not mix brown and white eggs. Have them separate and they will cer- tainly appear much better, though the contents may be alike.
 Ways of carrying eggs arc various and perhaps any of the egg carriers are better than the old methods of a basket of bran or oats. Besides getting the eggs into small amount of space and protecting them from breakage and the weather, 1t is easy to count out a dozen from a carrier. Then, too. you run no | risk of spreading the careful house. keepers table and kitchen with grain thereby earning for yourself tha, abused title farmer"
 l Perhaps a word about how to delivel eggs may not be amiss. Always be on time with your eggs-on the very day 1 promised--as housekeepers usually know how long their supply will last and use them accordingly. When de. livering always knock at the door be. fore trying to enter the kitchen. ManI a deliveryman has bounced in upon un, pleasant situations which might hay, been avoided had this precaltion bee, needed. It is probably needless to add Always be polite and strive to pleas, your customer.
 Prices vary at different times of tn, year. For this reason 1t is not wise tt contract them for any given length o time. Usually the customer and deaIe will be dissatisfied at the end of thu time. One will imagine that the othe has broken his bargain In some way So 1t Is generally found that if marke price of a cent or two above tas one il liable to ask if extra care is taken O the eggs) Is charged at all seasons botl parties will be better satisfied.-- Ex change.
 To Pickle ArtIchokes and to Cure Hams Southern Ruralist:
 would thank you if you would tel me how to pickle artichokes as I hav' good many.
 Tell me how to cure ana keep ham and shoulders, as have n good man, hogs to kill this season.
 J. !. Mccormack. Littleton. Ala.
 | Answer.--Artichoke are pickled ex aetly as you do your cucumbers. II fact they are often pickled in with GU
 
 so pickled. (For pickling cucumber, we refer you to July Southern Rural ist's Homo Department. page l3).
 To cure hams and shoulders-anG tn, same Is fine for side neat: Use rur, salt, enough to make your brine tioa a medium sized potato half an incl out of the water. and for 2S0 to S0( pounds ham or meat to be packed witt salt In a 40-gallon barrel; use ont | rt pnnlaeeRG 10 Oi rock saltpeter. It Is best rot to in, crease the quantity of meat b over 3Ot pounds in each barrel. Head up youi barrel after placing in your mea5. ber, hole in the head, and put in your brine let settle and i'll up again, leaving some on top of the head to make sure your barrel is full when you drive ir the plug. Bore with one-inch algel after the head is put in. Tn SIX week: your hams are cured and are read, for smoking. although it will not in jure them to remain in the brine. Al ter smoking properly, the originator of this receipt advises wrapping care fully in paper, then with clo:h- -four sacks will do--to insure agains. m sects.
 AEEieuIfural TraiRlnE.
 There never was a time in the his. tory of our country when the desire fel agrtculturai training was greater thar if is at present. Every industrious 1 person interested in the business oi