EGGS. 727 



amount of onion-top food was increased the eggs became wholly uneat- 

 able. This proved conclusively that flavor can be fed into eggs. In 

 another experiment one lot of hens were fed a mixture of wheat shorts, 

 cotton-seed meal and skim milk; another lot corn dough and cracked 

 corn. The hens fed the corn ration laid fewer eggs, but these were 

 larger and tasted better than the eggs laid by the hens that received 

 the nitrogenous food; moreover, the latter eggs had a small yolk and 

 did not keep well. From the egg standpoint, the most valuable chick- 

 ens are the " Pekin Ducks," next the Light Brahmas, then the Bladk 

 Langbarns, the Black Minorcas and the Buff Cochins, as reported in 

 the bulletins of the U. S. Experiment Station. 



Canned Eggs. Millions upon millions of eggs are now canned 

 every year. The cold storage houses in the cities which buy enormous 

 quantities of fresh eggs, when they are cheap in the spring, cannot 

 avoid, in handling so many, to get thousands of cracked or broken 

 eggs. At first these were thrown away. Now, however, all these are 

 daily rushed over to the canning factory, where the yolks and whites 

 are separated and each put up separately in air tight cans. There is 

 nothing bad about canned eggs. If fresh and sweet when canned, 

 they will keep so indefinitely, unless the cans are defective. They are 

 used extensively by bakers and confectioners, and they are largely ex- 

 ported to foreign countries. 



When spoiled eggs are canned they are sold to the tanners, who 

 use them in tanning leather, especially in putting the fine gloss on 

 costly leathers. For this purpose the spoiled eggs are fully as good, 

 some say better, than fresh, and are much cheaper. 



Dried or Crystalized " Eggs. A new way of preserving 

 eggs successfully has recently been discovered, viz., that of drying or 

 evaporating them cheaply. This is now done in a number of large 

 factories by steaming and blowing dry hot air over the eggs after the 

 shells are removed; nothing remains but a dry powder, which is further 

 ground and put up in cans and labeled "dried egg," or evaporated egg, 

 or "crystalized egg," according to the special method pursued. It 

 looks somewhat like fine sawdust. The War Department at Washing- 

 ton purchased many thousand cans of this egg meal for use of its sol- 

 diers in Cuba, China and the Philippines. England also used many 

 thousand cans to feed her soldiers in South Africa. It needs simply 

 the addition of water to make an egg omelette, or to use in baking 

 just as ordinary eggs are used, and it will keep indefinitely. 



How to Prepare Spoiled Eggs. Tanners' egg yolk may be 

 prepared as follows: Break everything but black, rotten eggs into a 

 revolving churn, and turn rapidly for twenty minutes; allow it to settle 

 and skim off the foam, which is worthless except for chicken feed. 

 After skimming, add 30 per cent, by weight of salt and one per cent, 

 of boracic acid. Churn again until thoroughly mixed, and again skim 

 off the foam. Then put in any old can or oil barrel (except coal oil) 

 and keep in a cool place. This mixture has a marketable value of 

 about five to six cents per pound. 



