The Birmingham age-herald., 1914-04-19

high prices. This may easily be done by adopting the following suggestions by Professor Stoneburn.
 By PROF. r. H. STONEBIRS
 An examination of the range Of quotations on fresh eggs for num- ber of years reveals the fact that prices rise and fall regularly, accord ing to season. Of course this Is gov erned by production. In the spring time, when the breeding instinct and the favorable conditions of weather in duce heavy laying, prices are inyar- iably low. During the fall and early winter. when egg production is small, prices reach their highest level.
 From February until June production greatly exceeds consumption. From September until January the demand for fresh eggs exceeds the supply. If it were not possible to satisfactorily pre- serve the surplus during the months of greatest production, prices would reach a runously low level at that time and there would be an egg famine when winter arrived. Therefore the various successful methods of egg pres ervation really act as a balance wheel to the industry, maintaining prices for producers and insuring a constant sup ply of this indispensable food product for consumers.
 Egg Preservation Easy
 Fortunately, eggs are well adapted to preservation. Each one is an original package" it's contents being protected by the shell and two thin membranes. These prevent rapid evaporation and also resist the entrance of microscopic organisms which cause decomposition. bar he of are almost invariably sterile. free from moulds and bacteria. The exception to this rule is the organism which causes white diarrhea in young chicks. This is commonly found in the yolks of eggs laid by infected hens. but fortunately this bacillus is harmless to man, and 1t does not cause decomposition or other changes in the eggs containing it.
 There Is another important but little known fact which should be mentioned in this connection Egg white has strong antiseptic qualities. In fact, it is. to quite an extent, a germicide. This serves to explain why eggs are usually free from moulds and other mcro-organisms. even though it is possible for such organism to gain access to the oviduct of the laying hen from outside sources Nature has therefore, thrown a double safeguard around this important article of food for man. in addition to protecting the en- DfAOS Wnlcn WOulu ulluef 1dNOTaDle cOl- ditons develop into chicks.
 If it were not for this unusual protec- ton. if it were possible for the unnum- bered forms of bacteria to easily gain ac- sees to and multiply in the egg material, eggs could not be satisfactorily preserved by ordinary methods, nor could any good matches be secured
 Twenty years ago the usual method of preserving eggs was through the use of a solution of salt and lime. This kept eggs in fairly satisfactory condition for several nonths, but Timed eggs were not popular article of food. though largely used for cooking purposes. They were Tat Tn taste. rather watery and the shells usually showed q iimy deposit
 This solution is still used to some ex- tent in preserving small quantities of eggs Tor home use It is made by mixing one pound each of qucklime and table salt and dissolying this in four parts of boil ing water. After it is thoroughly dis solved the clear solution is poured off and IS ready for use. The eggs are placed In clean receptacles and covered with the solution. When stored in a cool place they will keep for months
 when storing eggs on a commercial scale the modern cold storage method is best. Much has been said regarding the iniquity of the cold storage egg but some times these statements have been more
 
 Cold Storage Eggs
 A cold storage egg which has been properly handled is good egg. suitable alike Tor table use or cooking purposes But such an egg is not by any stretch of the imagination ''new-laid. strictly fresh egg, and should not be permitted to mas auerade as such. This Is unfair to the consumer as we'll al to the producer of me sure enough fresh egg. In some states the law demands that preserved eggs be sold as such. This works no hardship to any honest dealer. but does prevent the unprincipled from taking advantaee of public ignorance
 Large consumers, as clubs. restau- rants. hotels, hospitals, etc. freouentlv place liberal supplies of eggs in cold storage. to be withdrawn as needed for use. But the average family cannot take advantage of this money saving plan. since cold storage is essentially wholesale proposition. There is, how ever. very simple and inexpensive Ineahs or preserving eggs which may proflfably be practiced fin every house hold. This is known the water glass method. and Is universally recom- mended by all who have tested 1t. The details of the process follow:
 Properties of Water Glass Water glass or sodium silicate. Is a heavy. syrupy liquid which may be ''Niidhtu hl ufuB ana poultry supply houses. The price va-ie~, being regulated. apparently, by the cop- science of the dealer It has pronounced antiseptie properties. and. in addition, II seals the pores of the shells of eggs Immersed in it. Hence 1t appears that its action is both chemical and mechan- ieal, The material is destructive 10 germ life and by the sealing up of fhe minute openings in the shells of esgs prevents micro organisms from getting into ths interior.
 However. fl apparently does not ae- fhafly penetrate the shells and so does not affect the quality of the contents This is another great point in It's fa- vor,
 The water glass method of egg pres eryation is most simple, The solution Is made by adding one part fby meas pre) of the water glass to nins parts of watsp which has been boiled and permitted to cool The mixture should be vigorously stirred and is then ready for use,
 The eggs to be preserved are placed 3H eisan barrels, paiis, earthenware jars ep other suitable receptaeies and covered with the liquid. These are then covered tightly. to prevent evapora-