. Eggs and egg farms : Trustworthy information regarding the successful production of eggs--the construction plans of poultry buildings and the methods of feeding that make egg farming most profitable .. . IHERE are numerous methods of preserving eggs, all of them of commercial importance, because, were it not ior them, the market would not be relieved of its surplus at the time of the greatest production, and prices would fall so as to leave no profit for either producer or dealer. A novel industrj- is that of canning eggs, as practiced by the large packing houses. The shells are removed and
. Eggs and egg farms : Trustworthy information regarding the successful production of eggs--the construction plans of poultry buildings and the methods of feeding that make egg farming most profitable .. . IHERE are numerous methods of preserving eggs, all of them of commercial importance, because, were it not ior them, the market would not be relieved of its surplus at the time of the greatest production, and prices would fall so as to leave no profit for either producer or dealer. A novel industrj- is that of canning eggs, as practiced by the large packing houses. The shells are removed and their contents sold for baker's purposes. Another method of pre- serving eggs is by drying the whites and yolks, which are then sold in powdered form. Ofttimes the knowledge of a coming scarcity of fresh laid eggs makes it desirable lor the housewife to keep eggs for sev- eral weeks or even mouths before using. After repealed re- quests the Rhode Island Experimental Station undertook to determine which of the numerous simple method's could best be utilized to economically and effectively preserve the sur- plus of eggs, produced in the spring for a few months, so that they might be used to advantage in the fall and early winter, when eggs are scarce. The oxygen in the air is the chief promoter of the chem- ical changes wrought by action of the germs, hence the ex- clusion of the air excludes both the germs, and their support- ing element. For this reason the success of most methods of preserving depends upon the absence of air. Of these meth- ods the following were deemed worth}- of a trial: 1. Water glass (a silicate of soda). Salt. Slaked lime and salt brine. Vaseline. Dry wood ashes. Gypsum. Powdered sulphur. Brimstone fumes and sulphur. Permanganate of potash. Salicylic acid. Salt brine. In each test fresh eggs were used, carefully gathered and cautiously handled. When a liquid preservative was used, the eggs were carefully washed before being subjected to the process. For t
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Keywords: ., bookcentury1900, bookdecade1900, booksubjecte, booksubjectpoultry
