The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1908-06-17
Why when and how
to preserve eggs.
THE QUALITY WAY

There are at least three pertinent reasons
Tor preserving eggs.
LII you desire fresh eggs in winter,
when prices are high, you can have sure
supply of better eggs than you can be GER
t-in of being able to buy at the grocery.
2.-lf YOU keep hens and wish TO hold
your eggs for a better price, You can, by the
Qualify method, positively preserve them
50 that no test except incubation can deter
mine that they are more than week old.
3.-Should you wish to speculate by pur-
chasing eggs when price is low and selling
when price is high you can do it and know
that your eggs are far superior to the best
cold storage eggs on the market.
The she'll of an egg contains multitude
Of pores which are filed with organic mat
ter. After twenty.four hours, il exposed to
the air at temperature above "a, this
matter slowly decomposes allowing air to
enter the egg carrying with 1t the nOxious
gases which attack the abumen through the
affinity existing between these gases and the
sulphur contained in the egg After day,
under usual conditions, the egg is no longer
"strictly fresh and becomes a little worse
each day until it is only fit to throw at the
umpire
he effect Of greaSing the shell does not
stop the process of decomposition neither
does the whitewash Tor lime) process. Cold
storage is Intellectual because sometimes the
temperature gets too high, and in plants
where ammonia is used this gas may be the
means of giving the egg an indescribably
bad nuvOr. Oats have no preservatiVe quail
ties and packing in salt simply retards the
gases Of decomposition from escaping into
the atmosphere and aids its ingress TO the
interior of the egg. So, any Of these meth
DDS are failures in regard to preserving the
quality of the egg.
Thus il becomes matter OF Importance in
your own family to know how to preserve
eggs perfectly without encounterng any of
the disagreeable features attending ordi-
nary methods.
Money is being made every year by per.
sons preserving eggs the Quality way,
with no risk Of loss because whether one
dozen or 1000 dozen are preserved the
result is certain. il instructions are carefully
can distinguish them from newly laid eggs
by any test except AN attempt at incuba'
tion.
In the Spring months eggs are plentiful
wife gathers the eggs from day to day and it
may be the accumulation of two or three
weeks that she finally sells, honestly believ-
Ing that they are strictly fresh
The grocer buys eggs and places them in
baskets occupied by older eggs He sells
fresh eggs from these baskets every day, but
does not reach the bottom until bruody hens
reduce the supply and he is still selling
strictly fresh eggs, some of which have
been in stock six weeks or more. They
have been preserved by the "open air.
method aud IL You depend upon the market
for your supply the quality Of the goods is
price has advanced so that eggs which cost
l3c, are sold for 22c
The owner Of hens cannot afford to sell
eggs at any time for l3 cents q dozen, but
is obliged to il he knows of no way to pre-
serve their quality perfectly while waiting
for the price to rise.
WHEN TO PRESERVE EGGS.
MANY DpODlp have uockS of hens that ara
prolific layers from April till September.
After. that they rarely lay enough eggs to
pay for their care.
Quoting from our local market, land we
have kept tab several years. the price in
April is lsc retail, aud the grocer pays
from 14c to l6c In May you can get l3c
II you have less than five dozen in the bas.
ket. In June and July half the hens are
broody Hhd prices advance the grocer pays
1Sc and does not ask il the eggs are
'strictly fresh In August the price ad.
yances to zoe and in September to 22c.
October marks 26c. November 3Oc, and dur.
ing the next three months fresh eggs find n
ready market at from 32c to 34c The retail
price is always from two to four cents
higher.
Now, It is quite apparent that il eggs laid
IN July and August are preserved till Decem.
Der they will show profit of ten cents
dozen.
1t becomes plain, therefore, that the per.
feet preservation of eggs for periods of four
ana nNe months VIII result IN profit
on the money invested, whether that invest.
ment is made in hens or in fresh eggs and
there is no doubt as to the result, as the
demand is always present and the market
open
That this can be done at Il nice profit and
never sell an egg unfit for food, we posi-.
lively know
For our own family use we preserve the
eggs laid in July and August, and they re.
main perfectly fresh with no change in flavor
in tba -,
HOW TO PRESERVE EGGS.
This problem has been the subject of con.
stant investigation all over the world for
half century, and il was less than ten
years ago that successful method was dis.
covered. The discovery was not made by
u.s. but we have tested the method thoroughly
and carefully for five years with the most
satisfactory results We call it The 'Qual.
ity Way, because the quality Of the egg is
perfectly preserved. We have kept eggs
more than year and they were still good
hence, we are honest in our belief that eggs
can be kept in perfectly fresh condition
longer than anyone needs to keen them
we have supplied great many people
were carefully followed, there were no fail.
ures.
The process is simple, the labor insigni.
fcant, the material Inexpensive and at the
eggs have been Kept. The most skilled
expert cannot tell the difference between an
egg four months old ard one laid the day
before, by candling, breaking, whipping or
cooking.
We will supply you with explicit instruc
tions for preserving eggs the 'Qunlity Way
for one dollar, and there will he no strings
attached to the purchase.
Having purchased the instructions they are
yours to do with as you please You may
-ell or give the method TO your neighbors
If you choose, or you can keep your own
counsel ana let them wonder why your hens
nlt at