CHAPTER VII 



PRESERVED EGGS 



During the spring and early summer, when eggs are 

 abundant and reasonable in price, attention should be given 

 to preserving them for winter use. It frequently happens 

 that farmers and poultrymen as well as those having small 

 flocks dispose of all their eggs in the spring when they are 

 plentiful and cheap in price without preserving a supply for 

 fall and winter use. When such practice is followed, it 

 becomes necessary during the season of low production to 

 use for home consumption fresh eggs which at that time 

 bring a much higher price on the market than eggs produced 

 in the spring. When a supply of preserved eggs is available 

 for use in the fall and winter, these can be used at home and 

 practically all the fresh eggs sold. Fresh eggs properly pre- 

 served may be kept from eight to ten months in excellent 

 condition and used with good results. 



TIME AND KIND 



Time to preserve. Eggs produced during the hot weather 

 ordinarily do not possess the keeping qualities of those pro- 

 duced in the spring, unless they are handled under the most 

 favorable conditions. Again eggs are more plentiful in April 

 and May than they are in July and August. It has been 

 found that eggs laid in April, May and early June keep bet- 

 ter than those laid later in the season. It is recommended, 

 therefore, that only eggs produced at this season be pre- 

 served. 



Kind to preserve. Careful attention should be given to 

 the condition of eggs preserved, as one or two dirty-shelled 

 eggs or bad eggs may spoil the entire lot. It is also import- 

 ant to see that no cracked eggs are preserved. If satisfac- 



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