EGGS OF VARIOUS KINDS AS FOOD. 191 



cases, which at thirty dozen each, makes the total number 

 14.3,769,600. 



The perishable nature of eggs has naturally detracted 

 from their value as a standard article of diet. The 

 peculiar excellence of eggs depends upon their freshness. 

 But lately the process of crystallising has been resorted 

 to, and by this process the natural egg is converted into 

 a vitreous substance of a delicate amber tint, in which 

 form it is reduced seven-eighths in bulk compared with 

 case eggs, and retains its properties for years unimpaired 

 in any climate. This is indeed an achievement of science 

 and mechanical ingenuity, and has a most important 

 bearing on the question of cheaper food, by preventing 

 waste, equalising prices throughout the year, and regu- 

 lating consumption. In this form eggs may be trans- 

 ported without injury, either to the equator or the poles, 

 and at any time can be restored to their original condi- 

 tion simply by adding the water which has been arti- 

 ficially taken away. 



The chief American egg-desiccating companies are in 

 St. Louis and New ¥'ork. No salts or other extraneous 

 matters are introduced in the process of crystallising, 

 the product being simply a consolidated mixture of the 

 yolk and albumen. Condensed eggs to the value of £400 

 are annually imported into America. 



Mode of Preserving Eggs. — Immense quantities of eggs 

 are preserved in the spring of the year by liming. Thus 

 treated they are good for every purpose except boiling. 

 A similar desiccating process is carried on in Germany. 

 Herr von Efiher's preserved eggs are put up much like 

 other preserved articles of diet, in securely closed tins, and 

 so protected from hygrometric variations in the atmo- 

 sphere. They are prepared in three forms, the first con- 

 taining the principles of the entire egg, while the others 

 include those of either the white or the yolk only. When 

 required for use it is only necessary to restore the water 

 that has been eliminated, by moistening the flour till it 

 has acquired the consistence of an ordinary egg as 

 beaten up ready for the frying-pan in the preparation 



