The Farm.

Southern Cross, Volume 2, Issue 20, 11 August 1894, Page 3

The Farm.

VT- 'f* V PRESERVATION OP EGGS

A SURE METHOD. The egg-shell is perforated by a myriad of small pores, which can only be perceived by the aid of a microscope. Their effect is evident, because it is by therb that, .day by day the albumen evaporates and gives place to air. When the egg is completely full a fluid passes' constantly towards the pores, and is the principal agent of corruption. This corruption is manifested more, rapidly in warm than in cold weather. An egg absolutely fresh is absolutely and proverbially full, but in the stale eggs there is a proportionally empty place caused by the loss of albumen by evaporation. If the tongue is applied to the end of a fresh egg it is felt to be completely cool; whilst if applied to a stale egg, it is found to be warm, because the albumen of the new egg, being in contact with the shell, absorbs the‘ heat of the tongue more rapidly than the . air contained in the shell of ' the stale egg. By intercepting the , air and preventing it from : penetrating the shell, so as not to kill the geim and prevent its hatching, the 1 egg can be preserved longer than in any other way. There have been "obtained (says a French writer) chickens hatched from eggs kept for two years in varnish (glaze). This, be states,. maybe thus prepared : Dissplye some; gumlake in a sufficient quantity of alcohol to make a slight glaze ; put in each egg, and when all' the eggs are completely dry place-, them in bran or wood sawdust, taking care to place the large end upwards, and preventing them from damage or, rolling about. When the eggs are wanted, carefully remove the glaze with some alcohol, and they will be found in the same state as when they were enveloped, that is to say, good to eat or to hatch. This method is said to be the best and the most sure that has yet been tried.