Yerington times. [volume] (Yerington, Nev.) 1907-1932, 1914-04-18
IN FUTURE ONLY EGGS WILL
BE CANNED ONES.
The Department of Agriculture is Do
ing Much Toward This End.

A Washington dispatch says: zone
can of condensed milk, can of as
paragus tips, can of beans, a can
OF beef and can of eggs"
When the American grocer answers
his telephone a few years hence he
will probably get some such an order,
for the Department of Agriculture is
| dong much to encourage the canning
OF eggs and claims that there are more
logical reasons for canned eggs than
for almost any other food product
now sold in tins.
For one thing canned eggs will be
cheaper than eggs in the shell for they
will have been put up in the great egg
producing farm corn belt at a time
when hens are laying and fresh eggs
are almost drug on the market The
cans can be shipped in refrigerator
cars closely packed and there will be
no waste space for cardboard packing,
while the presnet 10 per cent loss-for
breakage will be saved.
Before the Department endorsed the
canning of eggs its specialists made a
long and thorough psychological
study of eggs to determine what
changes they underwent and what fac
tors made them spoil. This spelling
was found to be due almost entirely to
hactarta in tho
warmth and little air, and the dam
age was done. With other products
the secret was found to be absolute
cleanliness and heat With eggs it
is the same cleanliness combined with
good grading and cold.
Canned eggs have been tested af-
ter being kept in storage year and
their quality and flavor found unm-
paired. AS one investigator put it.
the chief difference was that you
opened them with a can-opener in
stead of spoon. They come to the
consumer frozen and when melted
they look and smell like fresh eggs
broken into bowl and stirred until
the whites and yolks are mixed, exr
cept that they are little thicker.
Similar experiments have been made
with dried eggs or egg powder, and
this, too, will keep for months, pro-
vided it is kept at low temperature.
1t is hardly possible, therefore, that
canned or dried eggs will be ever dis
placed on store shelves.
An egg canning plant, which the
Department regards as a standard
looks more like the modern operating
room of hospital than a commercial
institution. The eggs on their arrival
at the plant are sent to chilled room
and kept there for "a hours at tenn
perature few degrees above freez-
ing Then they are candled and all
suspicious ones are discarded
The graded eggs then go to re-
frigerated room that is as asceptic and
as we'll lighted as it is possible to
make it. No dust or flies can get in
and the temperature never rises above
65 degrees. 1t is water tight and steam
proof so that it can be washed and
steamed throughout The utensils for
breaking the eggs are all metal so
they can be sterilized in live steam.
Before beginning work the operatives
sterilize their hands much as sur
geon does before beginning an opera
ton. The similarity also extends to
the donning of clean white caps and
gowns.
Each egg is broken into separate
cup and inspected before being put
into the sterilized cans. Every doubt
full egg is discarded, the cup again
stcrilized and the operatives hands
washed before touching another egg.
In order to make certain that each
egg gets sufficient attention the egg
breakers are not allowed to exceed a
definite number of eggs per hour.
The canning of eggs is of immense
benefit to the farmer because it pro-
vides him with steady market at a
time when warm weather makes it
imperative that he dispose of his pro-
duct in hurry. 1t is also a market
for small eggs, dark shelled eggs and
other varieties that do not sell well
in the shell.