Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1913-02-26
AGE NO BAR.
Chinese Partial to Eggs More Than a
Century Old.

Eggs. regular eating eggs rang
ing in age from $50 to 200 years, are
being sold every day in Boston.
Despite their age, there is no inter
ference with the sale of these antiques
on the part 9th authoritis
For 50 cents. dozen of such ancient
eggs, goose or duck. say 1873 years old,
may be purchased right here in this
city, If one knows where to shop.
II is not muck ralling to expose the
marketing of this produce. For these
Old eggs are a Chinese delcaey much
sought after by Oriental epicures, and
they are tc be found only in the most
exclusive shops in Chinatown.
Few Americans are aware that such
things may be had in this country. To
Professor Simeon G. Keith, Jr., of the
Massachusetts, Institute of Technol
ogy, belongs the honor of discovering
that they are on sale in Boston.
Being Il member of the Tech bacte-
biological department. which has been
making rigid investigation of the
egg question for the last two years.
Professor Keith naturally is interested
in old eggs, the older the better.
So while making search for some
very old ones, he recalled story print
ed in the newspapers, many years ago,
when Ii Hung Chang first arrived in
America to serve as Chinese ambassa-
dor with his retinue of servants. Ac-
cording to the story, as printed, the
ambassador brought with him a num-
her of Chinese delicaeies, among them
being eggs, a century old, preserved in
mud.
AT that time Professor Keith decided
the story to be newspaper exagger-
alton. Nov, however, after two years
experience with cold storage eggs, he
decided it might not be such an exag-
geratian after all.
To Chinatown the professor went on
a SUI hunt for 100-year- old eggs. He
was more successful than he expected,
Tor ne foGnd some more than twice
that age. He unearthed two varieties,
one packed in clay. The black mud
sort are from to years old; the clay
packed ones were laid just about the
time the American eolonists We're plan
ming to rebel against the mother
country.
The younger eggs. curiously, are
much more odorous than their older
companions. In fact, when they are
opened they will fill a whole room with
their scent. The whites of these eggs
are liquid, while the yolks are iellied
ana rave the appearance of maras-
chino cherries, being of reddish vel
low color
According To Professor Keith, the
ihuQ IN which they are packed pre-
s'ifnabiy is salt marsh muck. He saws
tbat only Chinese gourmet with the
most cultivated palate can eat these
eggs which are served boiled When
Professor Keith bought dozen of them
the Chinese merchant advised him that
he would not like the eggs, as thew
were little highly fiavoreds
An American would describe them in
stronger terms.
However, the 200 year-old eggs are
not so bad either to the smell or taste.
When the shell is broken strong odor
OF ammonia is noticeable. The entire
contents Of the shell are concealed and
II LOOKS like coffee jelly, moulded in an
oVal-shaped mould. When cut through
the yelk appears like piece of petri
ned wood with the layers plainly visi-
bic
1t rs hard TO describe the taste. The
sting OF ammonia can be noticed. but
with this exception they are similar to
highly navored cheese. Professor
Keith eats them with considerable rel
ish, but liking for this delicacy must
be cultivated
One OF the most popular Chinese
ways Of serving the eeroc ,c sliced ,,,t.t
a syrup of preserved ginger.