Corvallis gazette. [volume] (Corvallis, Benton County, Or.) 1900-1909, 1908-01-17
noisture is evaporated. aud ths -

moisture h evaporated, and tne -
mafnder, mixed with salt and sugar
Tor preservation. is put up in tin boxes,
like cocoa. to be 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. Inc
firm may sell them to the storage
company or pay SO much crate TO
have them stored for winter trade.
IN A COLD STORAGE PLANT
The best time to visit these great pre-
serving institutions is in the summer.
when the temperature outside is about
80 degrees In the shade. indeed, II we
had hay fever we should simply try
the cold storage cure, which would
consist of getting employment about
these great refrigerators to freeze out
the fever. Frost will do it every time.
The cold storage plants are simply
great warehouses that are built up
with thicker walls than usual to resist
the outside heat These great refrig-
orators are simply cooled by the evapo-
ration of ammonia, which runs through
pipes like radiators clear around the
cooling rooms. They are kept at q
temperature of SO to "a degrees, and
eggs may be preserved in 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 a
chalky white, and the air cell Is only
! the size sof 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 fat, breaks easily and
when exposed soon has thick mem
brane on it. The fresh egg has 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 yolG
suspended in the egg, have disappeared
! The white of the fresh egg glistens
! the chalazae are perfect, and for ar
inch around the yolk the white stands
in a raised ring. Beat up the whites
and see what a difference. Now, II
your dealer is cheating you on eggs
here is the test to catch him.
PRESERVE YOUR OWN EGGS
Line Method.-Slack four pounds Of
lime and stir in four pounds of salt
Pour this into eight gallons of watel
and stir WELL Stir again the next day
When settled, draw off clear liquid .ant
pour into it a solution composed O.
two quarts Of boiling water, two ounces
of baking soda, cream of tartar, sAt
peter and a small amount of alum
Put the eggs in a stone jar, small ent
down, one layer on top of the other
and pour on the solution. Keep in COO
place.
Salt Method.-Put a layer of salt il
the bottom Of a crock, then follow
with layer of eggs with small en'
down. Fill up the vessel with alternat
layers of salt and eggs, never allowin
the eggs to touch each other. Keep ii
cool place. .
Soluble Glass Method Purchase
. gallon of liquid glass at drug store TO
Is cents a gallon. Use one part glas
, to ten parts water. Fill up your ia
with layers of eggs, small end down
and then pour on the solution. If tn
, eggs do not sink, add more water.
. These methods are all preferable t
; cold storage.