

102 ANNUAL, REP011T OF THE Off. Doc. 



Weight of the whole egg, 100 parts 



Dry pi'Oteid matter in egg white, 8 parts 



Water in egg white, 52 " 60 " 



Dry proteid matter in egg yolk 5 



Fat in egg yolk, '. 10 " 



Water in egg yolk, 15 '' 30 '' 



AN'eight of egg shell, 10 " 



It will be seen by the above table that the white of the egg, while 

 preponderating in amount in the whole egg, contains a far greater 

 amount of water than the yolk, which in addition to some proteid 

 matter contains a large amount of fat, part of this being a very nour- 

 ishing constituent know'n as lecithin containing phosphorus in a 

 highly assimilable form. 



An egg is adulterated within the meaning of the law when it is 

 in a decomposing or decomposed state, as it then consists ''wholly 

 or in part of a filthy, decomposed or putrid substance," which is one 

 of the legal definitions of adulteratioa as applied to food products. 



The recognized food value of eggs is not without justification, 

 although the food elements are not such as to be adapted for what 

 is known as a ''balanced ration" for a normal individual in a state 

 of health, as that element known as carbohydrates is entirely lack- 

 ing, but when eggs are used in a mixed diet this element is com- 

 monly supplied by bread or some form of cereal food. 



The term fresh eggs, as commonly understood, applies to eggs 

 which have not been kept long enough to cause any alteration 

 either in the consistency of the yolk and white or in the flavor. 

 The terms "fresh," ''fresh laid" and "strictly fresh" have been given 

 varying interpretations and meanings by those who sell eggs, but 

 all of these terms should be restricted to eggs which are of recent 

 origin, and should under no circumstances be applied to storage 

 eggs, which are decidedly inferior in flavor and in food value, and 

 which should be plainly designated as such when sold, in order that 

 the purchaser may know what he is getting. 



Many methods have been suggested for the home preservation of 

 eggs in such a manner as to retain their good qualities intact. The 

 l)rinciple underlying all of these preserving processes is in keeping 

 the air from the egg contents by coating the shell or by immersing 

 the egg in some protective solution in order to prevent the loss of 

 water by evaporation nnd also tof prevent the entrance of germs 

 and mould spores, which are easily able to penetrate the shell by 

 means of the natural pores. 



Among these methods may be mentioned immersing the eggs in a 

 solution of brine or in a solution of sodium silicate or in lime Avater; 

 packing diy iu bran, peat dust or wood ashes; or by ])lunging the 

 f'ggs in boiling water for 15 seconds, whereby a thin film of coagu- 

 lated egg white forms next to the shell; coating the eggs with a 

 solution of sodium silicate, shcllnc or ^ome other solution, which 

 leaves a varnish-like film, is also recommended. 



All of these methods have been found to result in only about 50 

 per cent, of the eggs, at best, being fit for food purposes at the end 

 of seven or eight months, and in addition to this large percentage 

 of loss tlie remaining eggs in some cases. ;is in preservation with 

 brine or sodium silicate solution, have acquir(Hl a disagreeable flavor, 

 which unfits them for many uses. 



