Clarke courier. [volume] (Berryville, Va.) 1869-1997, 1908-01-15

moisture is cvaporated. and the re-
niainder, mixed with salt and sugar
for preservation. is put up IN tin boxes,
like cocoa, TO he used by bakers. camp
ing parties and families. Peary used
these dried eggs on his last expedition
TO the north. After the eggs are test
ed. sorted and packed in clean card
board they are sent to storage The
hrm may sell them TO the storage
company or pay 50 much crate to
nave them stored for winter trade
IN \ COLD STORAGE PLANT
The best time TO visit these great pre-
IervinS institutions is i s the summer.
when the temperature o1tsi,.c is about
20 degrees i'm the shade. Indeed. IL we
had Nhay fever we should simply try
the cold storage cure. which would
consist of getting employment about
these great rcfrigeratori TO freeze out
the fever. Frost will DO il every time.
The cold storage plants are simply
great warehouses that are built ND
with thicker walls than usual to resist
the outside heat. These great refrig-
orators are simply cooled 10y the evapo-
ration OF ammonia. which runs through
pipes like radiators clear around the
cooling rooms. They are kept mt n
temperature of 80 TO 81 degrees. and
eggs may be preserved i'm reasonably
good condition for six or eight months.
THE DIFFERENCE BETWEEN
FRESH AND STORAGE STOCK
We have both kinds before us on the
table and will break them and give
You the results.
The shell OF the storage egg is shiny.
This may come from handling. greas-
Ing or dipping in acid. and the air cell
at the big end occupies one-fifth OF the
egg. The fresh egg shell is more of n
chalky white. ana the air cell IS only
the size OF silver FIVE cent piece.
Thus YOU see how much Of the egg is
lost by evaporation
The yolk OF the storage egg is dark.
spotted rather fiat, breaks easily and
when exposed soon has 4 thick mem
brane on il. The fresh egg has n round.
bright yellow, full yolk. which gets no
scum on it and stands or floats on the
white, while the other sinks through.
The white OF the storage egg is dull
and thin. and the chalazae. or two
white membranes that hold the yoll1
suspended in the egg, have Disappeared.
The white of the fresh egg glistens.
the chalaZae are perfect. ana for an
inch around the yolk the white stands
in n raised ring. Beat up the whites
and see what a difference Now. If
your dealer is cheating you on eggs.
here is the test 10 catch him.
PRESERVE YOUR OWN EGGS
Lime M<thod.-Slack four pounds of
lime and stir in four pounds of salt
Pour this into eight gallons of water
and stir well. Stir again the next day.
When settled. draw Off clear LIQUID and
pour into IL Il solution composed of
two quarts OF boiling water. two ounces
OF baking soda, cream OF tartar. salt
peter and Il small amount of alum
Put the eggs in a stone jar, small end
down, one layer on top OF the other.
and pour on the solution. Keep in cool
place.
Salt Method.-Put layer of salt in
the bottom of n crock, then follow
with layer OF eggs with small end
down. Fill up the vessel with alternate
layers of salt and eggs, never allowing
the eggs to touch each other. Keep in
cool place.
Soluble Glass Method.-Purchase a
gallon of liquid glass at drug store for
40 cents gallon. Use one part glass
TO ten parts water. Fill up your lar
with layers of eggs, small end down.
and then pour on the solution. If the
eggs do not sink. add more water
These methods are all preferable to
cold storage.