THE RURAL NEW-YORKER 
March 5 
194 
MAPES, THE HEN MAN. 
Cold Storage Eggs. —I have never 
been much of a believer in “luck,” but 
there are some things in connection 
with a farmer’s occupation that seem 
best described by that word. It seems 
to be some people’s luck to get a fine 
lot of peach trees in just the right shape 
to expect a fine crop of peaches, and 
then have all their hopes blasted by an 
unusually cold spell of weather. No 
amount of “pluck” is able to overcome 
the forces of nature which have sent 
the mercury out of sight in the ther¬ 
mometers this Winter. Never before 
have I known such a cold Winter. Mod¬ 
ern methods of holding eggs in cold 
storage enable us to carry over some of 
the surplus produced in Spring and 
Summer, and equalize the supply 
throughout the year to some extent, but 
there is still a good deal of luck in deal¬ 
ing in cold storage eggs. The problem 
of keeping them in fair eatable condi¬ 
tion has been pretty well solved, but 
who can tell when enough have been 
put in cold storage to fill the demands 
of the market until another season of 
surplus production has arrived? Those 
who make a business of storing eggs 
have been kicking themselves for the 
past month because they did not store 
a bigger stock last Summer. It is a 
speculative business at best. Every 
man who had a stock of storage eggs on 
hand this Winter could make money on 
them, and we may look for a brisk de¬ 
mand and good prices until all the 
usual storage houses are again filled. 
One extreme usually follows the other, 
and the chances are that next season 
some of the profits made on stored eggs 
this season will go the other way. This 
same element of “luck” enters largely 
into the butter market. In fact, the cold 
storage system is exerting a good deal 
of influence on the whole agricultural 
problem. 
Egg Coloring. —I recently spoke of 
my observations in regard to the influ¬ 
ence of the food of a hen on the color 
of the egg yolks, wdieat alone producing 
a very pale colored voile. Confirming 
this comes the report of some experi¬ 
ments at. the West Virginia Experiment 
Station, instituted primarily to see 
whether the flavor of the eggs would be 
affected by celery oil, oil of sassafras, 
dried herring, etc. “Quite contrary to 
expectations the flavor of the egg was 1 
not noticeably affected by any of the 
rations or flavoring materials employ¬ 
ed, although it has been shown by in¬ 
vestigations at the North Carolina Sta¬ 
tion that the feeding of onions imparts 
a very distinct and undesirable flavor. 
The different rations very clearly affect¬ 
ed the color of the yolks. When the 
grain ration consisted of wheat, oats or 
white corn, fed either alone or in com¬ 
bination with each other the yolks were 
so light-colored that the eggs would be 
quite unsuitable for fancy trade. When 
the grain consisted entirely of white 
corn the yolks were very light colored, 
while on the other hand the feeding of 
yellow corn imparted to the yolks that 
rich yellow color which is so desirable.” 
These facts seem to give a black eye to 
the banner flock of Cornell Agricultural 
Experiment Station, Bulletin 212, which 
was fed no grain except wheat. We 
hardly want to produce eggs that will 
not grade as extra No. 1. In 1894 soon 
after I began keeping a hen dairy I sold 
my eggs to the Sheffield Farms Com¬ 
pany at 50 per cent premium above the 
market quotations, one of the best sales 
I ever made. All went well for a time, 
they taking all my product right 
through the flush season. In the Fall 
I got notice not to ship any more. The 
only excuse I was ever able to get out 
of them was that the eggs did not suit 
their customers. It so happened that 
about that time the price of wheat 
dropped so that it cost no more per 
pound than corn, and I had bought a 
carload on purpose for my hens, think¬ 
ing I was doing a fine thing to substi¬ 
tute wheat to the entire exclusion of 
corn. I now have no doubt but that the 
dissatisfaction among their customers 
was caused by the pale yolks produced 
by an exclusive grain diet of wheat. 
There certainly had been no relaxation 
of effort on my part to get them into 
market in as nearly perfect condition as 
possible after the hens turned them over 
to my care. On page 122 The R. N.-Y. 
says that “It is not all in the feed. We 
have had hens that persisted in laying 
light colored eggs in spite of'corn-feed¬ 
ing.” The editor does not say whether 
this “corn-feeding” was from yellow 
corn, white corn or sweet corn. [It was 
yellow corn.—Eds.] We all know that 
the milk of some cows naturally makes 
lighter colored butter than that of oth¬ 
ers. The individuality of the cow. and 
probably of the hen, determines this to 
some extent, but the fact remains that 
the food of the cow influences largely 
the color of the butter. o. w. mares. 
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./"J^.^Enc.Dcpt/i.S.F. Co.,m 
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[GMMfce] 
