The Goodland republic. [volume] (Goodland, Kan.) 1891-1907, 1905-09-22
80 20 e q a xEAR.
The Value Of the Good Hen Is Far
Above Rubies-

The fact that as already stated, the
supreme test OF the usefulness OF a
hen is her egg-making capacity has
naturally resulted in efforts on the
part OF scientific chicken-farmers 70 |
evolve a bird that shall be an ideally
economic medium for the conversion
OF food into shell, yOlk and CLAIR
Such a hen should produce two hun
dred eggs per annum, and that there
ara whole focks Of these gifted crea-
lures to be found IN many parts Of
this country is proof that, while the
Individual bird fingers in a laying
sense. yet the American chicken is
showing signs Of becoming more and
more in the same respect II the
chickens, as a total, could be persua-
ded TO adopt permanently the annual /
-two-hundred-egg habit, the sum ad-
ded TO the nations wealth would be
many millions.
Here are some facts and figures re-
lative to the hens egg which may not
be without interest to the student Of
poultry possibilities. Its average
length is two and twenty-seven humid
redths inches, its average diameter at
the broad end one and seventy-two
hundredths inches, and it weighs
about One-eighth Of a pound The
puIIets' are smaller than those Of old /
hens. The shell constitutes about 1
II per cent, the yOlk 30 per cent and 1
the white 81 pc cent Of the total egg. /
Chemically speaking, an egg consists /
Of two nutriments-prOteina and fat /
together with some water and a small 1
quantity Of mineral matter. Popular j
belief to the contrary, there is no diff 1
ference in the nutritive qualities Of /
eggs with dark shells and those with /
light Their flavor is affected by the |
NJ no foul ur0od mr. for evil
Exhaustive experiments by we'll /
equipped investigators prove that the
egg deserves its reputation as an
easily assimilated and highly nutri-
tious food, if eaten raw or lightly
| cooked. Such experiments also show
| that eggs at u cents per dozen are a
cheap source Of nutrients; at IS cents,
| somewhat expensive; and, at Is cents
| and over highly extravagant. The
basis Of comparison was the market
| prices Of standard flesh foods consid-
! cred in relation to their nutritive ele-
! ments. But there is a physiological
| constituent Of eggs which is Of great
| value yet it defes the search Of the
| scientist or the inQufsition Of the stat
| istician, and that is their palatability.
| Unless a food, however rich in pro-
teins. is relished, it loses much Of its
value, while, per contra, less chem
/ AGaAAg uESAAdDAG AOuA AA4eAL - GAA4Og GA
becomes valuable by reason Of that
fact.
The scope Of the egg business, its
| unique character and its importance
| to the public have brought about re-
| peated and exhaustive attempts to
| solve the problem Of preserving eggs
for longer or shorter periods. The re-
/ suits of the experiments may be said
| to be two methods of keeping eggs
/ III
s said and done, your egg, be it never
| 50 we'll preserved, lacks that exquisite
| delicacy Of flavor which il possesses
= | when, being taken warm from the
nest. it is properly cooked and apprO-
priately served. However, eggs are
now kept palatable either by low
| temperatures, otherwise cold storage,
or by coating, covering, or immersing
them in some material or solution
which may or may not be a germi-
eide. Sometimes the two systems are
, combined. Eggs can also be kept
edible by removing them from their
: shells and storing them in cans in
bulk at a temperature a degree or 50
: below freezing. This system, how
ever, has many disadvantages.
Not long since. German govern
ment experts took up the question Of
egg preservation with all the patient
; | thOrOughness that characterizes scien-
tihc investigation in the Fatherland
; Twenty different ways Of keeping eggs
fresh were tried, including cold stOr-
age, the use Of brine, Hmewater, sal
icylic acid, permanganate Of potash,
| glycerin, rock salt, bran, paraffin,
boric acid, sterilizing by hot water,
, vanishing the shell with water glass,
vaseline, collOdiOn. or shellac, packing
| in peat dust or wood ashes, and 50
forth.
On the whole, cold storage and i'm
mersion Of the eggs in a solution Of
water glass, which is potassium sill
cate, were found to be the cheapest
and most effectuaI ways Of keeping
eggs eatable. A gallon Of water glass
| viii preserve fifty dozens Of eggs. The
chemical. which is Of an innocuOus
nature, forms a thin glaze or coating
over the shell which is absolutely air
tight.
A fact Of significance, as showing
the growth Of the egg industry and
indicating the possibilities Of its fu-
| ture, is that, in 1880, the total num-
Der Of eggs exported was three hun
| dred and eighty-One thousand dozens,
| worth ffty-nine thousand dollars,
while, ten years later, the exports
were valued at nearly three quarters
Of million dollars. In 1900, the i'm
ported eggs were worth two million
dollars, while at present imports have
practically ceased, and the exports
have correspOndingly increased as in
| timated. Much Of the extraordinary
development Of the industry is due to
the work Of the experimental stations
Of the United States department Of
agriculture These stations, found in
| every state Of the union, make prac-
teal tests Of the Comparative values
Of different breeds Of fowls, the best
methods Of feeding and caring for
| them, the possibility Of increasing
reproduction by proper feeding. the
selection Of laying stock, and other
problems Aside from hens, the pOul-
| try industry has extended in large df-
mansions to other fowls. Raising
ducks for general consumption is now
a profitable industry in many states
and in later years the raising OF
| squads has attracted the attention Of
a great many who are looking for
profits in a business that gives but lit
tie trOuble--SUecess Magazine