MARKETING EGGS 473 



A 1 -gallon jar will hold 40 eggs; 2-gallon jar, 80 eggs; 3- 

 gallon jar, 120 eggs; 4-gallon jar 160 eggs; 5-gallon jar 200 

 eggs and a 10-gallon jar 400 eggs. The jar should be scalded 

 and the water boiled. Set the jar containing the eggs in a cool 

 place. Select only well-formed eggs possessing thick shells, 

 so the weight on the lower layers do not break some of them. 

 When taking the eggs out wash them with water, rubbing 

 as little as possible. Water-glass preserved eggs do not bring 

 as much as fresh eggs on the markets where eggs are sold 

 according to market grades. 



Eggs may be preserved by freezing or by drying. 



The Freezing MethocJ- — The eggs are broken out of the 

 shell in such a way that the contents do not come in contact 

 with the shell. In some cases the yolks and albumen are 

 separated and each placed in a separate can and sold as frozen 

 yolks or frozen albumen. In other cases both yolk and albu- 

 men are placed in the same can. The size can differs with the 

 different plants; usually either 30-pound or 50-pound cans 

 are used. The eggs thus prepared are kept at a temperature 

 near zero till they are to be marketed. Usually small, ill- 

 shaped, dirty, or checks are thus disposed of by the larger 

 storage firms doing a large egg storage business. 



The Drying Method. — In the drying method the eggs are 

 carried in pipes to the dryer in which the egg material is 

 spread out in a very thin layer over a drum. This drum is 

 heated by dry hot air. The egg material dries by the time 

 the drum has revolved around and the dry egg is then scraped 

 off and carried away from the drum and put up in packages 

 and sold as dried or powdered egg. One pound of dried 

 egg represents 30 eggs or 3^ pounds. 



Boiling Oil Preservation. — Recently a firm has developed 

 a method of sterilization of the surface and sealing the egg 

 pores by passing the eggs through boiling oil. This kills 

 all germs it comes in contact with and sears the inner membrane, 

 but is said not to alter the value of the egg content. It thus 

 prevents further contamination and prevents further evapora- 

 tion through the pores of the shell. 



There are three channels through which eggs may be 

 marketed, namely: (1) The large cities, through the commis- 



