Bryan daily eagle and pilot. [volume] (Bryan, Tex.) 1909-1918, 1915-05-12
ITO GET BETTER
PRICES FOR EGGS
Miss Mary Locke Gives Valuable
Pointers on EGG and Poultry
Production.

Our produce merchants are now
having TO candle all eggs we offer
for sale, which necessltates giving us
smaller amount per dozen In order
10 pay for this extra labor.
In eliminating the necessity OF the
merchant Gambling, by putting on the
market guaranteed eggs, we can de-
mand higher price for them.
To. do this we will have TO produce
the infertile egg. This egg. not con.
tanning n chick germ. is In no danger
OF embryo development, as in the case
OF the fertile egg.
II is a generally accepted fact that
all eggs when laid are fresh. but the
fertile egg Is only in a suspended
state OF incubation. This incubation
will continue In a temperature OF G5
or 10 degrees Fahrenheit. The first
time these eggs are subjected TO a
somewhat lower temperature-say In
the cool OF the early mornlng-this
embryo dies. After death comes de-
composition, hence the bad" egg.
The infertile egg campaign has
spread over a number OF the States.
and the infertlle egg can now be re-
garded as the standard to which egg
producers should work.
The fertile egg in hot weather
spells almost as quickly as milk.
The rooster is the only obstacle in
the way OF producing infertile eggs.
His elimination means a guarantee
OF eggs OF good keeping quality.
But one will still need to take
some precautions with eggs. The
nests OF laying hens should be clean
and provided with plenty OF fresh
litter II eggs are laid in dirty, filthy
nests some OF the filth might pene.
trate the porous shell and thus ruin
the quality.
Eggs for food should be collected
regularly and at least once a day.
They should never be put on the mar
ket from stolen nests: neither should
eggs with cracked shells, for bacteria
spores would have access 10 them.
After eggs are collected they should
be sorted Use at home all under
and diversified ones and dirty ones
never wash an egg). Pack imme-
diately and put In clean. dry place.
as eggs absorb odors and substances
with which they come in contact
Send to market at least once a week.
The Matching season is now over.
Let MS separate the rooster from our
focks by killing. selling or combining.
II we have exceptionally good males
which we would like to lead onr flock
another season, pen them. Give them
good, roomy coop, portable, II pos
sible, so they can have the adyan-
tage OF green pasturage; II not give
some green feed from the gargden
and scraps from the table with fresh
drinking water, and he will be almost
as happy as II on the range.
II we take time to consider the
food value OF six TO eight pounds OF
chicken meat, ! think We would hard
ly put our ROSTERS on the market at
the usual price.
To prepare an old fowl for cooking
II should be killed the day before II
Is intended for use. Kill in the usual
way. Cut mas small pieces as pos
sible and let stand over night in
water which contains baking soda.
The following are some good re-
cipes for grown chickens:
Creole Chicken-one large chicken,
six tomatoes or can Of tomatoes,
three peppers Csweet, red or green),
two teaspoons salt, one onion (size
of egg, two spoons butter, lard drip
pings. Have chicken cut as directed
scar by dropping into boiling water,
then let cook one or two hours ac-
cording to age and size Of chicken.
-. II 1t.