The Ellensburg dawn. [volume] (Ellensburg, Wash.) 1898-1914, 1908-09-04

moisture Is cvaporatcd, and the NJ
maindcr, mixed with salt and sugar
for preservation, is put up in tin boxes.
like cocoa, to he used by bakers, camp
Ing parties and fal.ilicS. Pcary 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 in the summer,
when the temperature outside Is about
w 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 rcfrlgcrators 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 Il
temperature of SO to 81 degrees, and
eggs may be preserved in reasonably
good condition for six or eight months.
TIE DIFFERENCE BETWEEN
FRESH AND STORAGE STOCK
We have both kinds before us OH 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 onefifth of the
egg. The fresh egg shell is more of
chalky white, and 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 yoll of the storage egg is dark.
spotted, rather fiat, breaks easily and
when exposed soon has a thick mem
brane on it. The fresh egg has round.
bright yellow, full yolk, which gets no
scum on 1t and stands or floats on the
white, while the other sinks through.
The white of the storage egg is dull
and thin, and the chalaZac, or two
white membranes that hold the yOlk
suspended in the egg have disappeared
The white of the fresh egg gistenS.
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 Il difference. Now. If
your dealer is cheating Won 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 well. Stir again the next day
When settled. draw off clear liquid and
pour into 1t Il solution composed Of
two quarts of boiling water, two ounces
of baking soda. cream of tartar, salt
peter and 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 4 layer of salt in
tie 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 Method. Purchase
gallon of liquid glass 1T drug store for
IS cents a 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. II the
eggs do not sink. add more water.
These methods are all preferable tC
cold storage.