532 
THE TROPICAL AGRICULTURIST. [Febbuary i, 1889. 
nineteen, and on October 23 forty-six packages. 
These figures coincide almost exactly with the record 
in our own catalogues, and the contracts further 
prove the substantial accuracy of the tables published 
in our article, as they show that we were correct 
in saying that Mr. Whiffen bought on November 
6 seventeen packages of bark at prices ranging 
from 8d. per lb. upwards. What Mr. Whiffen 
appears to have overlooked is that in our tables we 
took no account of all barks sold at rates varying 
from 2d. to 8d. per lb., of which the bulk of his 
own purchases on that occasion consisted. We 
willingly point out, what every frequenter of the 
bark sales knows that Mr. Whiffen generally buys a 
very large proportion of high-class bark, notably of 
the Bolivian oalisayas, which contain from five, six, 
or more per cent, of quinine, and that he rarely 
touches those low-grade parcels which swell the 
total of others firms' purchases to abnormal proportions. 
It should also be considered that the agents for the 
American and French works, who usually buy a large 
quantity of bark, represent not one or two but several 
firms, and that Messrs. F. W. Heilgers & Co. and 
Widenmann, Broioher & Co. buy each for two factories, 
the former for the Mannheim and Amsterdam and 
the latter for the Frankfort-on-Maine and Stuttgart 
works. And if we divide the quantity of cinchona 
purchased by the English makers at this week's 
auctions by the tatal number of factories represented 
by the seven manufacturers and agents present at the 
sales, we find that our English quinine makers must 
have acquired fully their share in alkaloidal value of 
the bark sold. AVe have prepared from our catalogues 
the subjoined table, showing the distribution of the 
bark disposed of at this week's auotions to the 
principal buyers : — 
s9 
-c 
,r> 
jC 
to 
u 
•p 
& 
u 
<a 
A 
u 
(D 
P. 
u 
<o 
C 
h 
a 
u 
ft 
per 1 
Bursas 
t3 
SO 
"e 
CO 
'a 
© 
r-l 
rH 
O 
rH 
Tote 
u 
IB 
o 
o 
_o 
O 
13 
in 
"8 
IS 
50 
00 
"8 
O 
*H 
U 
a 
t> 
O 
Amer., French, &c. 
37 
78 
16 
387 
40 
75 
G32 
B. & S. & Amsterdam — 
66 
132 
104 
72 
33 
12 
419 
Anerbach 
6 
97 
108 
32 
243 
Brunswick 
16 
26 
114 
17 
173 
Th s. Whiffen... 
81 
9 
5 
34 
129 
Jobst & Zimmer 
42 
3 
17 
32 
12 
106 
Howards &Sons 
22 
20 
5 
42 
89 
Sundry 
22 
32 
4 
58 
Total ... 22 312 568 203 496 127 121 1,849 
This table may be regarded as practically correct, 
and any deviation, which, for reasons indicated before, 
may exist in it can only be so slight as to leave the 
result substantially unchanged. The first column shows 
the number of packages purchased by the quinine 
makers at less than 2d. per lb. ; the next, that acquired 
at from 2d. to less than 4d. per lb., and so on. A6 the 
average unit value at the auctions is placed at 2d. per 
lb., the firRt column may be roughly taken to repre- 
sent bark averaging J per cent., the second 1J per cent., 
the third 2£ per cent., and so on, while the last 
column indioates barks ranging from Is. to Is. 5d. per 
lb., and therefore probably containing from 6to7| 
per cent, of quinine. The figures prove that the 
average alkaloidal standard of the cinchona sold at 
Tuesday '« auctions was much above the recent average 
at Loudon sales, and may probably be put down 
(allowing for the small weight of the packages of 
high-grade South American barks) at about 34 per 
cent. This high n'andard is caused by the comparatively 
fimall supply of Oeylon bark and the large proportion 
of rich South American and Indian barks sold on this 
occasion.— Chemist and Druggist. 
PRESERVING EGGS. 
[We do not know whether egs« ever have any cheap 
season here, such as justifies their preserving in the 
Bant, but the following from the Indiana farmer, may 
interest somebody. — Ed. Ritual.] 
It is necessary when packing eggs that they be 
fresh, and great care should be exercised in gather, 
ing them each day, to have them fresh and free 
from cracks. It will be useless for those not having 
a cool place to keep them to pack eggs. 
There are several processes for packing eggs for 
keeping from 6 to 18 months. Cold storage is 
practised largely by shippers, and it my be interest- 
ing to all readers to know that eggs will keep a 
long time in a uniform low temperature without 
any artificial helps, but not many oan avail themselves 
of this method, so I will confine myself to methods 
which may be practised on any scale. 
THE SALT METHOD. 
This method is known to most house-wives, and eggs 
packed in salt and kept in a cool place will keep six 
months and perhaps longer. 
Place a layer of salt in auy kind of a clean vessel, 
then a layer of eggs — small end down — another layer 
of salt sufficient to cover the eggs, and so on until the 
vessel is full, having on top a layer of salt. 
THE LIME METHOD. 
Perhaps the lime process is the one most used, and 
is probably the best process for keeping eggs a long 
time, as it will keep them 18 months, it is said, 
though I have never had occasion to keep any that 
long, aud don't think any one else will have. Some 
just use lime, water and salt, but I will give a recipe 
which cost some people a large amount of money 
— so much that it seems too incredible to mention, 
although it is from a reliable source. Take 12 pounds 
of unslacked lime and take enough water out of 24 
gallons to slack it, if the whole of the 24 is too much- 
When slacked put in the remainder of the water and 
four pounds of salt. Let it stand a few days, stirring 
several times each day, after which let it settle and 
then dip off the liquid. No matter if it iis milky — it is 
better so — but do not have too many settlings in it. 
Then take five ounces each of baking aoda, cream of 
tartar, saltpeter and borax, and one ounce of alum, 
dissolved in a gallon of boiling water, and pour it 
into the lime water after the ingredients are all dis- 
solved. Pack the eggs and pour the liquid over them, 
or have the liquid in a barrel and put the eggs in as 
gathered, but be careful not to crack any of them. 
Always have the liquid over the eggs — leaving none 
exposed to the air. 
When you want to ship them take them out and 
wipe off any sediment that may have collected, 
and pack them according to the distance and means of 
shipping. 
THE SULPHUR PROCESS 
Put the eggs in a light vessel, or what is better, 
put them in a basket which can be hung in a tight 
box. Put sulphur in an iiou vessel, and put it in the 
bottom of the box ; set in on fire, hang the basket 
over it and cover tightly, and let the sulphur burn 
for half an hour, then pack the eggs in oats, small 
ends down, If the oats be smoked also so much the 
better. This is called the "Ozone method" aud is 
used in preserving everything that will decay. The 
reason it is so called is because a tew years ago certain 
parties in Cincinnati so named it, and sold a pound of 
sulphur for $2 as ozone. They were arrested as 
frauds, not because the process is a fraud, but 
because they sold the sulphur as ozone. 
A man told me recently that he had eaten peaches 
that had been submitted to this process six months 
before. It was at a friend's house, and she had pre- 
pared the peaches as for eating, by cooking them in 
halves and then smoking with sulphur, after which 
she packed them in jars and took them out whenever 
wanted. The evaporated fruit which we buy has all 
been submitted to the sulphur process. This is per- 
fectly harmles and is worth a great deal to any one. 
If you buy fresh meat, in warm weather and have 
any fears that it will not keep, smoke it with »ul- 
ph'ur and it will not spoil. Sometimes there is a 
slight odor of sulphur for a few days, but it will 
pass away. 
THE ACID PROCESS. 
Dissolve salicylic acid in boiling water at the rate 
of one teaspoonful of acid to the gallon of water. 
