The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1908-07-01
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 a 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 better price, You can, by the
Qualify method, positively preserve them
SO 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 a multitude
Of pores which are filled with organic mat.
ter. After twenty-four hours, If exposed TO
the air at temperature above 34', this
matter slowly decomposes, allowing air to
enter the egg carrying with II the noxious
gases which attack the albumen through the
affinity existing between these gases and the
sulphur contained in the egg After day,
under usual conditions, the egg as no longer
'Strictly fresh and becomes little worse
sach day until 1t is 'only fit to throw at the
umpire
The effect cf greasing the shell does not
stop the process of decomposition, neither
does the whitewash Tor lme) 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 flavor. Oats have no preservative quail
ties, and packing in salt simply retards the
gases Of decomposition from escaping into
the atmosphere and aids its ngress 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 encountering 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. If instructions are carefully
followed and when six months old no expert
can distinguish them from newly laid eggs
by any test except an attempt at incuba
tion.
In the Spring months eggs are plentiful
and the price is low The farmers good
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
does not reach the bottom until broody 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, and II you depend upon the market
Tor your supply the quality OF the goods is
always a conundrum. In the meantime the
price has advanced. that eggs which cost
l3c, are sold for 22c.
The owner of hens cannot afford to sell
eggs at any time for - cents dozen. but
| Is obliged to il he knows of no way to pre-.
| serve their quality perfectly while waiting
| for the price to rise.