Aberdeen herald. [volume] (Aberdeen, Chehalis County, W.T.) 1886-1917, 1908-01-20
moisture is evaporated, and che ~

moisture Is evaporated, and che ~
mainder, mixed with salt and sugar
for 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. The
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 lin the summer,
when the temperature outside is about
30 degrees in the shade. Indeed, if 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 a
temperature of 33 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 Il
challSy white. and the air cell is only
the size of silver five cent piece.
Thus you see how much of the egg IL
lost by evaporation.
The yolk of the storage egg is dark,
spotted, rather fiat. breaks easily and
when exposed soon has thick mem
brane on it, The fresh egg has Il 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 yo!l
suspended in the egg. have disappeared.
The white of the fresh egg glistens.
the chalazae are perfect. and for an
inch around the yolll the white stands
in raised ring. Beat up the whites
and see what difference. Now, if
your dealer is cheating you on eggs,
here Is the test to catch him.
PRESERVE YOUR OWN EGGS
Lime Method-Slack four pounds of
lime and stir in four pounds of salt.
Pour this into eight gallons Of water
and stir we'll Stir again the next day.
When settled. draw off clear liquid and
pour into it solution composed of
two quarts of boiling water two ounces
of baking soda. cream of tartar salt
peter and q small amount of alum.
Put the eggs in stone jar. small end
down. one layer on top of the other.
and pour on the solution. Keep in cool
place.
Salt Method.-Put Il layer of salt III
the bottom of 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 Observation-Disclosures a
gallon Of liquid glass ut drug store for
IS cents gallon. Use one part glass
to ten parts water. Fill up your jar
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
scold storage.