Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1919-05-08
PRESERVE SURPLUS
EGG PRODUCTION
Store in Crooks Filled With a So.
luton of Water Glass-The
Cost Is Trifling-Easier Than
Putting Up Jelly-Cleanliness
Is Essential Feature
by II. Armstrong Roborts)

1t is unfortunate, perhaps, that our
daily supply of food products Is not in
proportion to daily demands Most crops
are produced in abundance for two or
three months each year; during the re-
mander of the year there is no yield.
/ ON the other hand our appetites and needs
are virtually uniform throughout the
year. We require as much, if not more
food, during the off seasons than we do
In the productive months. And the only
thing that meets this necessity is the
fact that we are farsighted enough to
store the surplus production against the
time when there is underproduction.
Each year the majority of our women
folks preserve fruits, vegetables and
other food products for winter use. At
the same time cannerles pack vast guam
titles of edibles. If they did not our
bill Of fare would be sadly frugal and
monotonous.
In addition to canning, picking and
drying many products are preserved by
cold storage. 1t is immaterial what meth
Cd of preservation is used. The point to
be emphasized is the Importance of con-
serving our foodstuffs while they are in
plentiful supply.
This idea applies TO eggs, particularly.
Egg production is far from uniform. 1t
is unlikely that it ever will be uniform,
unless perchance the seasons undergo
miracle and winter weather Is elimin-
ated, or the temperament of Mistress
Hen is completely altered.
YEARS SUPPLY IN SPRING
One-half of our annual egg crop is
laid in three months-from the middle
of March to the middle Of jane. Then
more eggs are produced than are con-
sumed. by 6. wide margin. We should
have to become gluttons to get away
with the eggs as fast they are laid
in the spring. And the chances are we
should scken of eggs whereupon they
would have little or no value.
Spring is the natural period for lay
ing. Conditions are favorable; there is
an abundance of fresh plant food; the
soil is refreshed; even the air imparts
an invigorating influence. 1t is spring.
The entire animal kingdom feels its slim
illus. Anything that resembles fowl
lays at this time
1t is quite common for a flock of hens
to score an so per cent. yield during the
spring months, which is to say, that
from a flock o; 100 hens a yield of 80
eggs per days is obtained. One egg each
day is reckoned as a perfect score.
During the remainder of the year pro-
duction falls away. From July to Sep
TENDER and from January to March a
40 per cent. yield is considered excellent.
From September to January. which Is
very much the off season, a 10 per cent.
yield is about par. Indeed. so far as the
farm hen IL concerned. production is al
most nil from August to February. only
the commercial! poultry plants where the
hens are cajoled by more or less artiii-
cial conditions. make a fair showing In
unfavorable weather.
As previously suggested, most house
wives appreciate the need for preserv-
ing fruits and vegetables. Where is
there a woman who does not take pride
in displaying a cupboard whose shelves
are full of jams, jellies, relishes, can
ned fruits, vegetables and other good
les? Preserving has been the work OF
industrious women for centuries II this
be considered a good practice, why not
extend the practice to eggs? Why not
preserve eggs?
1t is just as easy, easier, in fact TO
preserve eggs than it is to put up a
batch of jelly. And II is certain that
just as much of saving can be made
by preserving eggs as was ever made
by canning fruits or vegetables. The
risks of spoIlings are about equal, I'M
important IL the correct methods are
followed.
WATER GLASS TREATMENT
Preserving eggs at home is by no