The candling and preservation of eggs

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Material Information

Title:
The candling and preservation of eggs
Physical Description:
4 p. : ill. ; 24 cm.
Language:
English
Creator:
United States -- Dept. of Agriculture
Publisher:
Gov't Print. Office
Place of Publication:
Washington D.C.
Publication Date:

Subjects

Subjects / Keywords:
Eggs -- Inspection   ( lcsh )
Food -- Preservation   ( lcsh )
Genre:
federal government publication   ( marcgt )
non-fiction   ( marcgt )

Notes

Statement of Responsibility:
Animal Husbandry Division, Bureau of Animal Industry, United States Department of Agriculture.
General Note:
Cover title.
General Note:
"A.H. Series"
General Note:
"G-25"

Record Information

Source Institution:
University of Florida
Rights Management:
All applicable rights reserved by the source institution and holding location.
Resource Identifier:
aleph - 030007650
oclc - 770703546
System ID:
AA00018795:00001

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CANDLING EGGS FOR CONDITION
AND QUALITY


Occasion for Candling.-The shell of a new-laid egg has a soft
"bloom" which is the visible sign of perfect freshness. This bloom
is destroyed by a touch, and in any case disappears after a few
days' exposure to the air. After that the appearance of the shell
is not a reliable indication of the condition of the contents.
Definition of Candling.-By holding an egg between the eye and
a strong light in such a manner that the rays of light come to the
eye through the egg the condition of the contents can be seen. This
method of examining eggs is called candlingg."
Appliances for Candling.-Candling eggs is done in a dark room,
using a light inclosed in a case having opposite the light a hole of
appropriate size and shape at which the egg is held for examination.


Homemade Box Egg'Tester. A-Exterior View-hold egg over hole in box, large end up.
B-Interior View-use lamp or electric light. Have flame of lamp
directly opposite the hole in the box.

An ordinary hand-lamp, a lantern, an incandescent bulb, or a
flash-light may be used. Any box large enough to hold the lamp,
set on end, can be used for a case. Besides the hole in the side op-
posite the light there should be a hole in the top end (see illustra-;
tion) : otherwise the heat over the light would fire the box. A,




























A paue egg with- large air-cell having a mobile
1k 1$ .a.n.advanced: sta Of -fluid decompositio*.

Illi V rYtdwng.-Eggs showing slight spots
p.te buil.. ......... breaking -them and separating the
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ZpA ti :.*. a no offensively bad may be used for
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"... WISN EGGS IN WATER GLASS
: 7 .... ..Ol .oR LIMEWATER
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.: ta":.pr' :..ng an~0d rly summer, when eggs are abundant and
Sbie. i .e, attention should be given to preserving them
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*v' jrftwer ... Fresh eggs: properly preserved may be kept for
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s .ii ..lj... i-exelleht condition and used with good results.
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rn ei..d..ning April, May, and early June have been found
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.....::,.I better than those laid later in the season. .
Ifiti actory results are to be obtained, the eggs should be
C*SA^^^.I, an:!d clean and, if possible, infertile. Eggs that float when
...i.. u.......i the solution are not fresh and therefore can not be pre-
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ar:re& Wht::..r^ :."...n !an egg is only slightly soiled, a cloth dampened
-ithvine gar can be used to remove such stains. Under no cir-
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...i.....stn..ie.; should badly soiled or cracked eggs be used for preserv-
g.. .f.put........t..... f-nt the jar while dirty they will spoil and washing
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...;..:s::inew. ..a protective coating which prevents spoiling.
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a...t *. s,. ... .. '' WATER-GLASS METHOD
Arod method for the preservation of eggs is the use of water
modiu silicate. If the price of water glass (sodium sili-
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illi ***."" dl^^i^|| Ig II III I I I II II1 & IT If III II^ ^ lf
I .**:* ,g...,i :#:i, UNIVERSITY OF FLORIDA
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Cate) is about 30 cents: qua. t, N' ',
approximately 2 cents a dozen. It ijp nt% l1-
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glass solution a seeontt Urme. % :;
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Use 1 quart of sodium sfilictte to qj .
been boiled and cooled. Place. the mixture.,a a.i
jar. This will be M sufficient to preserve 15 do.n..
serve as a guide for the quantity needed 3ft6':pse fs
of eggs. .... ..1 ;.. '
(1) Select a 5-gallon crock and clean it thorough1A, ater
it should be scalded and allowed to dry. .... '"'' f
(2) Heat a quantity of water to the boiling point audallow it"ii
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cool. :. ,:
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(3) When cool, measure out 9 quarts. of water", place it i..
crock, and add 1 quart of sodium silicate, stirringti fl tI. .
thoroughly. -,, s *:i'
(4) The eggs should be placed in the solution. If tI
eggs are not obtainable when the solution is. first mnade ddk A
eggs may be added from time to time. Be very careful t ,.
at least two inches of the solution to cover the eggs at all i*'
*4q e
(5) Place the crock containing the preserved eggs in a C .-
place, well covered to prevent evaporation., Waxed paper''ov $ ..l.
over and fltied around the top of the crock will answer this purp'lt

LIME METHOD
When water glass cannot be obtained, the following method my ..
be used in its stead. Many consider this method entirely satistpc- Ij
story, though instances are known where eggs so preserved h.ei, YB.
tasted slightly of lime. --Hc, .
Dissolve 2 or 3 pounds of unslaked lime in' 5 gallons of wait, .....F7
. . .. . ,.
that has previously been boiled and allowed to cool, and allow the )N
mixture to stand until the lime settles and the liquid is clear. Plya1 'i0
clean, fresh eggs in a clean earthenware crock or jar and pourw te" : .;;
clear lime water into the vessel until the eggs are covered. At 2..
least 2 inches of the solution should cover the top layer of eggs.
Sometimes a pound of salt is used with the lime, but experience
has shown that in general the lime Without the salt is more ;atis-
factory.. '
USING PRESERVED EGGS ::::.
Fresh, clean eggs, properly preserved, can be used satisfactorily
for all purposes in cooking and for the table. When eggs pre- ; j
served in water glass are to be boiled, a small hole should be made
in the shell with a pin at the large end before placing them in thea:
water. This is done to allow the air in the egg to eset e wi'l|f
heated so as to present cracking. J. Pr7:i
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