Hopkinsville Kentuckian. [volume] (Hopkinsville, Ky.) 1889-1918, 1906-06-12

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neighbors It is good medicine to
have IN the home and IS widely
known for its cures of dirrrhoea and
all forms Of bowel trouble Sold by
L. l.. Elgin and Anderson & Fowler,
the dp-to-date druggists of Hopkins
vile.
Of lime, salt and water A prepare
ton consisting Of 20 gallons Of wa
ter, 4 gallons of lime. and / gallon of
salt is made, and allowed to stand
for a few hours, so that the sediment
can settle to the bottom. The clear
liquid only is used, which is poured
over the eggs, the latter having first
beea placed in suitable vessel A
little lime should be added from time
to time; or, a better plan is to stretch
some butter muslin over the top Of
the vessel, allowing the center to
dip into the liquid, with a little lime
resting thereupon. Then as the lime
in the liquid becomes exhausted a
little is taken into solution. One
advantage of this method is that a
few eggs can be added each day as
laid, and the whole batch need not
be put down together, thus assisting
in assuring absolute freshness. Eggs
preserved in lime can be easily dis
tinguished, as the shells become
rough and extremely brittle. A
method Of more recent introduction
is by means of soluble silicate Of
soda, commonly called waterglass
which has the advantage over the
lime method in that it retains the
smooth surface of the shell. Water
glass is not expensive, but costs a
little more than the lime and salt.
Other methods of preserving that
may be mentioned. but which it is
unnecessary to describe, are-dip
Ding into boiling water, thus slight
" coagulating the white; packing in |
common salt; smearing with butter
Or fat of some description; and pack
ing in bran These are methods tina
can be recommended when the eggs |
are merely for home use, and no
for market purposes.
To Determine the Age of an Egg
An excellent system of testing
eggs for freshness is by means of the |
size of the air space. Some of tbs
large diaries in London test every
egg that leaves their establishment !
in this fashion, thus insuring that NJ
stale egg is ever disposed of as new
laid. The egg is held before tn
light in dark room, and is so PLACED
that all the light that comes to tn,
eye must come through the egg. A
candle answers the purpose well |
although there are several excellent |
lamps on the market. which greatly |
the process, and which
while effective, are quite inexpen |
sive. In new laid egg the air space |
is exceedingly small, but it gradual
ly increases in size as the egg be- |
comes older, until when it is three |
weeks old it occupies about one
eighth of the contents. A variation |
of this method is by means of placing |
the eggs in a basin containing mix
ture of salt and water, in the pro
portion of four ounces of salt and |
one and three-quarter pints of wa
ter. A new laid egg if placed in the |
liquid will sink; an egg one day old |
will not quite reach the bottom: one
three days old will swim midway,
while one that is older will float up
on the surface. AS age increases the
egg is more out of the water, and
with little practice it's exact age
can be determined. When dealing
with any quantity of eggs, however,
the former entails considerably less
labor, and is perhaps rather more
effective.
DON'T