Show egg raising the egg kraffl traffic p of this country has risen to an importance which few comprehend the aggregate transactions in new york city alobe alone must amount to fully rally per annum and in the united states to fully A single nirm firm in that line of business east handled bandied worth of eggs during the year in cincinnati too the traffic must be proportionately large in truth the great gallinaceous tribe of our country barnyard contributes in no small degree to human subsistence eggs being rich in nutritive properties equal to one half their entire weight goose duck ducle hen pullet and partridge eggs are the principal kinds prodoc de ia a america we have nothing however like what we are told used tobe be found in madagascar or have been found there the gigantic won egg measuring thirteen and a halt inches in extreme length and holding eight and a half hilf quarts one ona of these birds with a single effort might supply a modern bording hording house with ame ome lettes for a day the perishable nature omegga of eggs has naturally detracted from their value as a standard article of diet the peculiar excellence of eggs depends upon their freshness but lately the process of b has a s been resorted boand to and by this thia proc process ess the natural egg is converted into a vitreous substance of a delicate amber tint in which form it is reduced beven seven eighths in bulk compared with eggs and retains its properties for years fun fin unimpaired in any climate this is indeed an achievement ot of science and mechanical ingenuity and has a most important bearing on the question of cheaper food by preventing waste equalizing prices throughout the year and regulating consumption tion in this form consumption consume eggs may be e transported without injury either to the equator or to the poles and at any time can be restored to their original condition simply by adding the water which has been artificially tak taki i en away the chief egg desie catine citing companies are in st louis and new now york no salts calls or other extraneous matter are introduced in the process of crystallizing crystal izing the product being simply a consolidated mixture of the yolk and albumen immense quantities of eggs are preserved in the spring of the year by liming thus treated they aregood are good for every purpose except boiling it is a common trick for some dealers to palm off eggs BO so treated as fresh BO so that imposition Is easily pra practiced in the ing pro process bess however the difference becomes apparent aa as from four to live ave more limed eggs are required to make a pound of eggs crystallized than when the fresh egg eggs are used and eggs in the least tainted will not crystallize cryst alize at all some of the most experience experienced d egg dealers declare that there is no profit in raising poultry to compare with producing eggs A single hen will lay from twelve to fifteen dozen eggs per annum selling at an average of thirteen cents per dozen and the birds thus occupied can bt b housed and fed for less leas than fifty cents for the whole period in the east the price per dozen is much higher here we buy them by the dozen step into an eastern produce or grocery establishment a and aud n d they bellso many eggs for a quart quarter er of a dollar there is no reason why the crystal izing process should not become quite general and egg production stimulated ss as never before and the food supply receive large accessions from this thia source the already great and increasing consumption of eggs ili lil in england and france shows growing appreciation of this form of food compared with an any other othen it is thought the annual sales in the united states alone must aggregate nearly in lima rent pent eggs sell at lar per dozen equal to tb four dollars per pound Itis it is thought that this new process of preserving for utilization the industry of our hens and pullets may be very acceptable cep table as well as beneficial in a business and domestic point of view oin cin commercial |