The Grangeville globe. [volume] (Grangeville, Idaho) 1907-1922, 1908-08-05

tho st,o, "lIouSh the box, and
.ne strong light shines through those
oies' AT each opening an emnlovoo
70 passlng eggs before the light Re-
lore he passes the egg it is tonnad 70
see II the shell is perfect. An COOS
.iiat are not clear. that are cracl.od -.
nave dirty shells are thrown ont
Inc soiled and cracked eggs are sold
~ TIE bakers, canned, frozen or made
mo egg powder. The bad eggs arc
soiu lor the manufacture of mucilage
snoeoiacking, disinfectants. DIVES etc
Most OF the cracked and soiled aoos
are made into desiccated eggs The
moisture is evaporated. and the ~
mamder, mixed with salt and smear
LOT preservation, is put up in tin hoxes
IKE cocoa, to be used by bakers. camn.
ing parties and families Peary used
these drled eggs on his last expedition
10 the north. After the eggs are fest
ed, sorted and packed in clean card
BOARD they are sent to storage. The
nrm may sell them to the storage
company or pay so much crate to
nave them stored for winter trade.
in A COLD STORAGE PLANT
Inc best time to visit these great pre-
serving institutions is in the summer
When the temperature outside Is ahout
w degrees In the shade. Indeed. If we
mad hay fever we should simply trv
the cold storage cure, which would
consist of getting employment about
these great era ro t,,... ex.o.
the tever, Frost will do it every time
Inc cold storage plants are simply
great warehouses that are built I'D
with thicker walls than usual to resist
the outside heat, These great refrig-
orators are simply cooled by the eyapo-
ration or 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 MEL 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
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 yolk of the storage egg is dark,
spotted, rather fiat. breaks easily and
when exposed soon has a thick men,
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 chalaZae or two
white membranes that hold the yolk
suspended In the egg, have disappeared.
The white of the fresh egg glistens,
the chalaZae are perfect. and for an
inch around the yolk the white stands
In a raised ring. Beat up the whites
and see what a 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 a 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 Il layer of salt in
the bottom of crock, then follow
with layer of eggs with small end
down. Fill up the vessel with alternate
layers of salt ard eggs. never allowing
the eggs to touch each other. Keep in
cool place.
Soluble Glass Purchase
gallon of liquid glass Mt drug store for
rs 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
cold storage.