Page 6 - Poultry Review June 2008

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POULTRY REVIEW

Some Things About Eggs.
SKtUVA Mil J

ijd^'t'ggs.are eaten in al! countries, and bv
eleven pounds each. They had been
.almost all classes of people, as they con-
fed in the barnyard with other common
,ta,in every element of food needed by
stock, no special care being given them.
u^i^P Wman system. -. They are therefore
Few people know that millions and
:,She most wholesome, and usually the
milhons of eggs are now being canned
,,cheapest, of animal foods.
/every year. In handling vast quanti-
J!!-.- Tt would be interesting to know hdw ^H^es in cold storage, numbers are cracked
3vmany. eggs are consumed
daily, but 'it and broken, and
the.se, instead of being
3/?an not be even approximately estinia-
thrown away as formerly, are hurried
to the factory,' where W5hi,tes and yolks
'4'^"^
: ' egg^ are separated and eafiii'is' put up in air-
UotJTo tnosti ^eopl^' 'Wn 'i|^' 'is
JiatHi all. areialike, if fresh:
This is a great
^ ;'1:iglif'T;ans^: Tf su'ect'and fresh when
.anistake, -as ^they- differ- in
flavor,' size, -canned,' and fbe cans' are not defective,
-weight and color as well. y they
At an experi- ' will keep indefinitely. Bakers
ment station under the ' care of the and confectioners; use these in preference
'to whole eggs, and our export trade
Ignited States Agricultural Department,
•it.- was proved that flavor could easily takes thousands of cases to foreign
be fed into eggs. One-half ounce of shores.^/- '-' ^ -^.M,,.,. ,. -...-,,.«
=
•-">f'i I'l iHiiVminnii iiil H> ijiii^.
''-'•n .
chopped onion tops was mixed with the
, Still. an.Qther.means of .preserving, them
.
is now in vogue. They are dried or
regular feed of ^ome hens, and in fifteen
evaporated. The process simple,
days their eggs had a distinct taste of
is
onion. Then the flock was divided; much like fruit drying. The
half the hens were given a mixture of shells
are removed after steaming and blowing
wheat shorts, cottonseed- meal and skim-
hot, dry air over them, and nothing is
milk, while the rest had corn dough and
found within but a dry powder.
This
cracked corn, The latter laid fewer is ground, put into cans, and labeled
eggs, but these were larger and tasted
"dried egg." This can be used in baking
better than those laid by the hen? thai
like ordinary eggs, or, with the addition
had nitrogenous food;
moreover, these of a little water, may be made into an
— '''" told that our War
-wlieat-fed eggs had smaller yolks and omelette. I am
did not keep so well '
Department .sends thousands of cans.qf
An egg contest was an 'interesting
egg meal to our soldiers in the Philippine
part of a recent meeting of the Farmers' while England ships even more to her
Institute at Rushville, Ind. There troops in South Africa. ,;.
were any number of .,,aiifmy..^ oi
entries, but the
. Even, spoiled eggs can not: -getaway
prizes were finally awarded to a dozen
fi^om; ; the twentieth century farmer,
Plymouth Rock eggs which weighed one
unless he wastes his opportunities,
for
pound and fourteen ounces, and a dozen
all but the "blackest rotten" of them are
light Brahma eggs weighing one pound
wanted by tanners in the process.af
and eleven ounces, tanning costly leathers. Spoiled eggS
'-•^H pays to raise good '^tock for the sake
are said.to put a finer gloss upon leather
than the fresh ones do. There is a
d# such eggs as these, and for the meat as
yiSSi^'-An Indiana farmer sold some special way to, prepare thsm for the
Black Langshan hens by
weight,! ,a:^i4 nc;taj;ket,,.w|iiQ,h :(>ff.e.i:g sgme sjis cents..
each brought him $i ro, as they averaged
. pound for them.