The Birmingham age-herald., 1919-04-17
box facilitates the marketing of guaranteed
 strict fly freshe

[ served. When an egg is only slightly soiled, cloth dampened with vinegar can be used to re move such stains Under no circumstances should badly soiled or cracked eggs be used for preserving; if put into the jar while dirty they will l spoil. and washing removes protective coating which prevents spelling.
 STORE EGGS IN LIME WATER l Where waterglass cannot be obtained for the preservation of eggs, the lime water method may be substituted. Dis solve two or three pounds of unslaked l lime in five gallons of water that has 1 previously been boiled and allowed to
 cool, and permit the mixture to stand
 until the lime settles and the liquid IS
 clear. Place clean. fresh eggs in a clean, earthenware crock or jar, and pour the
 clear lime water into the vessel until
 the eggs are covered. At least two inches
 of the solution should cover the top layer ! of eggs. Sometimes a pound of salt IS used with the lime, but experience has
 shown that in general the lime without
 the salt is more satisfactory.
 l Fresh clean eggs, properly preserved, 1 can be used satisfactorily for all purposes l in cooking and for the table
 BREEDS OF CHEESE
 Six breeds of geese have been admitted 1 to the American Standard of Pertectlon' |
 rican. Wild or Canadian and Egyption. 1 In addition to the standard breeds there 1 is the so-called gongrel goose, which IS q hybrid made by crossing one Of these va
 rieties or the common goose with wild l geese Crosses of the varieties ot geese,
 especially of the Toulouse and Embden'
 are occasionally made but without any
 apparent gain. The Toulouse, Embden ] Chinese and AfriGan are easily the most popular breeds of geese in this country
 the first two greatly leading the other breeds All economic breeds of geese are
 kept primarily for the production of flesh and feathers. and although their eggs are occasionally used for culinary purposes I on the farm, there is no demand for them | for food purposes in the markets
 The Toulouse. the largest of the stand ard breeds of geese, is a good layer producing from 20 to B eggs year; IS
 docile. grows rapidly, and makes a good market bird However its dark pine
 feathers make it, slightly less attrac-
 tive market gooose than the Embden
 The Embden n large. white goose, | slightly smaller and with somewhat long
 CT legs than the Toulouse is only far llaver and is usually less prolific than the ! To,louse. This breed has white pinfeath CTS. is rapid grower and natures carry.
 The African. a gray goose with dls- tinct brown shade. about the size of the | Embden, is d good layer ana hldhes '"
 eocd market goose although it has the i objectionable dark plnfeathefs' It IS | ranid grower and natures early.
 1 rbere are two standard varieties of Chi | nose geese the brown and the white. | Roth varieties mature early and are said | to he ,,i,oljfic layArs and rapid growers, bnt shy and rather difficult to handle. | The wild goose' IS pred to some eA +ent in captivity, and the young are sold | to hunters to use as decoEs' ne "iiu
 eander is used to cross with eHher the
 common or the pure-pred soose' ,i p, V duoine the so-called mongrel goose. This
 n,oncTel goose is highly prized as mar llet goose, but isl sterile ana cannot De l bred.
 1 T,,4 n,cvr+ian goose is a small, brightly | coIored goose kent for ornamental pur- poses and rarely seen in thls country IL resembles the wild goose in shape ana weighs tive pounds less in each class