Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1916-03-19

htOfEt l.. Burunafn, OF Boston, gave tntin
a great boost for popularity in 1858 by pre-.
scnting several to the late Queen Victoria, and
as result Of this, they Immediately sprang
INTO favor in England; Virgil Cornish and
Mr.. Chamberlain, of Connecticut, were among
the first fafciers of the Light Brahmas, and
did much to improve and popularize them. \
demand was quickly created, and they have
been extensively bred. especially in the New
England States since that time.
The American fanciers demanded that the
Light Brahma cock weigh twelve pounds;
price on the market, in fact a price
above the average. Hens that are
well fed will invariably produce
larger and better eggs than those
with stinted ration and where there
is 4 generous supply of meat fur
rished you will note an increase in
size and quality of the egg.
All eggs marketed should have a
fresh. clean appearance and be per-
| feet in shape. fresh laid egg has
n bloom that is easily seen, while n
stale or old egg is smooth and slick.
Now all irregular shaped, dirty and
Cff-colored eggs should be sorted out
| from the others, and either used at
home or else sold in separate lot.
| They should never be washed, but the
nesting material should be changed
! frequently thus keeping them clean,
while the entire henhouse and yards
should be frequently cleaned and the
| fowls kept clean and healthy.
The color of the yolk should be
rich orange and should be uniform all
| through. standing up firm when the
| egg is broken. When the yolk Is OF
| a watery texture and runs when
| broken 1t does not have an appetiZing
appearance. This watery appearance
is caused by neglect of the hen or
| by exposing the egg to an unfavorable
| temperature Now alfalfa, either
green or dry. gives an ideal color
where it is fed in abundance. The
| Iaie. sckly color found so often in
: the winter months comes from lack
| of succulent feed. 1t will certainly be
| to study this question of the color In
the yolk and prepare to give the right
color to his yolks, for 1t certainly af-
fects the sale of eggs to a high-class
| trade.
a watery white Is an abomination
| to the housewife. The white Of real
fresh egg should be thick, like cream
| or syrup and in appearance should
be fresh and glistening.
Eat choice egg a few hours after
| it is laid and the flavor will be found
so entirely different from an older
| egg-eVen If 1t be good-that it will
| impress you as being an entirely diff
ferent kind of food. Hence we say
| that freshness Is the first essential in
securing n good flavor. and the feed
| is the other A good combination of
| good grains. green food and a moder
ate supply of meat fed to healthy
| fowls will produce the desired flavor,
while the feeding of muddy grains
and the overlooking OF meat and
green food will give 1t tainted
flavor; onions, onion tops and rape
all have n very injurious effect upon
the taste of the egg.
Should it be that the egg is not
| eaten very soon after it is laid, due
care must he exercised in order to
maintain its flavor. Even the slight
| incubation that an egg often gets in
the nest will iniure its flavor. In
warm weather the eggs should be
gathered frequently, and as soon as
| they are gathered they should be
| placed in cool dark place and kept
at a temperature of fifty degrees or
even lower until prepared for the
table. Where they are kept In
damp place they mould. and when
| this is the case-even though the
| mould be slight-the flavor Is in
jured. If they are kept in the light
| they lose their flavor very rapidly.
| Remember that eggs absorb the odors
| from vegetables, meats and surround
| keep them away from such things.
The best way is to place them In a
| dark, cool place, packing them in
| bran or oats or some material that
will not readily absorb odors; II you
rack them in a heap without any
thing TO separate them the rubbing
| against each other will make dark
rings or spots on the shells and in
fluence the price.
Co. 4 .anp .nI 1.nvH
| for they will have either a bad odor
or very poor flavor. Hens must be
healthy to produce desirable eggs, and
| 1t takes knowledge, experience and
skill to produce really good egg.
Besides being an article Of diet, I
have gathered from many sources
the following uses to which an egg
can be put. and it should be put into
your scrapbook:
An egg placed in your morning
cup OF coffee makes n good tonic.
| A raw egg will dislodge and wash
down fish bones. etc. caught in the
| throat.
An egg in warm milk relieves
hoarseness and induces sleep.
| To mend broken china, use a ce-
ment made by stirring plaster Of paris
into the white Of an egg.
| Crushed eggshells and soap clean
hardwood floors quicker than soap
alone. Also glass. tin and crockery.
An egg well beaten and added to q
tumbler Of milk we'll sweetened is
excellent for feeble. aged persons
who can take little nourlshment.
The white Of an egg raw Is the
most satisfactory of pastes. Papers
put over tumblers Of Jam or jelly will
hold very securely and be alright IL
dipped in the white Of an egg. To
prevent the Juice Of fruit from soak
| ing into the bottom pie crust. wash
the crust over with beaten egg.
A partly beaten raw egg taken at
one swallow is healing to an in
| famed stomach and intestines, and