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Show Simple Instructions for j Testing Eggs at Home EVERYBODY is naturally desirous of knowing how to Identify good and bad eggs without breaking tho shell. What has como to bo considered tho only unfailing test is "candling." The Department of Agrlculturo has prepared pre-pared a set of simple instructions for housewives by which they may assure themselves In a few moments whether the eggs tho grocer has sold them arc fresh, and if thoy aro not they may send them back unbroken and Immediately. The process, In slmplo terms, Is to hold an egg beforo a shaded light In a dark room, and by noUng certain characteristics character-istics seen through the semi-transparent shell to dotcrmino its edible qualities. Persons with only a few eggs to handlo may improviso a candlcr by placing a stovepipe or closed box over a light, cutting cut-ting a small holo in the pipe lovel with the light. The egg is held in a slanting position at the opening. It Is twisted a few times to tho right and left and then from end to end, so that ita cntiro con-' tents may bo visible. Care should bo takon that tho fingers or hand do not conceal small blemishes which olhcrwiso would bo disclosed by the light . Tho beginner should 3tudy carefully the general formation of an egg, as this do-tallcd do-tallcd knowledge is necessary for an understanding un-derstanding of the markings that Indicato age. The yolk ranges in color from light yellow to orange, and occasionally is olive green. The eggs with olive green yolks arc less desirable because, of thi3 color, but arc considered edible. The yolk is contained In a delicate membrane and on its surface is a small light colored circular area called tho germinal disk, from which tho chick develops. The yolk always floats In the white with tho chick spot on top. Around the yolk lies a small quantity of thin white and then a heavy layer of thick white. f Twisted cord-liko cord3 of opaque whit material called chalazac oxtend from ti yolk through the whlto toward each end of the egg and hold tho yolk in position, ' yet allow it to turn freely. ; Between the whlto and the shell ara ! ' two fibrous membranes wiUi an air spxes )' between them. When first laid the contents con-tents fill tho entire rgg, but when the egg cools tho contents shrink and these membranes mem-branes separate, forming an air space. Tho sizo of this air spaco is Important In determining tho freshness of tho egg. As the egg ages tho air spaco increases in sizo. Most bad eggs have enlarged air ' spaces. A fine, thick white is found In a fresh I egg, and a weak, thin white in a stale egg. As the egg becomes stale the amount of thin white increases and the amount of f thick whlto decreases. Several classes t of bad eggs arc Indicated by discolored f whites. The yolk of the fresh egg when twirled ! before tho candlo is seen dimly as a dark object moving slowly In the white. The k yolk of a stale egg is seen moro plainly V than that of a fresh egg. SAVE JAR CAPS. Economy Jar caps may be takon from the jars by placing a hot iron on them and turning unUl all tho adhesive material Is softened, instead of puncturing the cap as directed. Caps may then bo used again , on jars used for jam or pickles not needing need-ing to bo scaled. ECONOMY OF HEAT. To boil and bako with the same heat from your oil stove, bako in the rack of your oven and loll in lower part near tho fire. This not only economizes on fuel, but Improves the baking quality; It also boils faster and bolter than In an open kettle. ( |