444 COMMERCIAL POULTRY RAISING 



watery than the strictly fresh egg, and the yolk will not have its 

 former firmness. These are the conditions found in the storage 

 egg, and they are to be expected. -The membranes of the yolk 

 and the entire structure of the egg are weakened by its age, yet 

 their value as food is in no way.impaired. 



Preserved eggs will not stand the handling that fresh eggs can 

 receive, consequently the housewife should not be disappointed 

 to find some of the yolks broken. When boiling preserved eggs 

 a tiny hole should be pricked with a needle in the air cell end, 

 to prevent the shell from cracking. This is easily done by in- 

 serting the point of the needle once. It is sometimes difficult 

 to poach preserved eggs, because the yolks are apt to run into 

 the whites, and the same difficulties may be met in frying them; 

 but for cooking purposes generally these shortcomings are unim- 

 portant. When we consider the saving made over eggs pur- 

 chased from the store at certain seasons, which, by the way, are 

 not always as represented, the deficiencies of the preserved eggs 

 are amply compensated. 



This subject should not be construed to mean that poultrymen 

 should adopt this means for other than home use ; for they should 

 not. It is a mistake to think that eggs can be preserved in this 

 way and then sold for fresh eggs. They cannot be made to de- 

 ceive anyone. If sold, they should be offered for just what they 

 are, — preserved eggs, — and no attempt made to misrepresent them. 

 If sent to an egg dealer in one of the large cities, they will be 

 candled and their contents will be noted. As previously men- 

 tioned, since they do not withstand handling well, their contents 

 are very apt to be addled, and a price paid accordingly. 



Preserved eggs are intended for home use, or for sale as such, 

 and the results obtained for a number of years in every way war- 

 rant a more widespread practice. The subject is now being 

 taken up by many of the leading Women's Clubs throughout the 

 country, and the State Experiment Stations. 



