POULTRY

New Zealand Mail, Issue 1536, 7 August 1901, Page 58

POULTRY

STORING AND PRESERVING

EGGS

The abundance of eggs in ihe and summer, and their scarcity, in mott poultry yards in the autumn and winter, have led to various experiments with a view to their preservation. Those who keep a large number of fowls will find it more profitable not to dispose of all their eggs at this time, when prices fall to the lowest, but to preserve some to be used as cooking eggs at the end of the year. The system of egg preservation has not been developed to th© extent that its importance would warrant, and there is really no method that can be considered absolutely satisfactory.

Whatever pro'cess is adopted, it is ne« cessary that the eggs be quite new laid. And there is no doubt that the eggs keep better if they are laid by hens that have had no male bird running with them for at least three weeks. The eggs must not be taken for preserving from a nest that the hen has stolen; for if a stale egg is placed with the others, the whole lot"will in all probability go wrong. The methods that, meet with most favour are preserving the eggs in lime and water, packing them in table salt, or in peat mould, or greasing them. In Germany the best results are said to be arrived at by using soluble glass, or coating the eggs with vaseline and putting them in iim e water. The soluble glass process is sometimes adopted in this country. The mode of using it is as follows*: —To one part of the soluble glass add ten parts of water that has been boiled and allowed to cool; then pour this over the eggs, which have previously been packed in layers in jars. The glass combines with the calcium carbonate of the egg shell and forms a cement that prevents the ingress of the air. Soluble glass is ordinarily used for protecting stone which does not stand th 9 weather well. It’ can be procured from some builders. The oldfashioned method of storing the egcrs in lime and water is mostly followed in farms and® in country places generally. The eggs treated'in this way have the shells somewhat brottle and the surface rough, but otherwise they keep well. There are several recipes for using the lime water. One of the simplest is to add a pint of unslaked lime to a gallon of water. This is boiled, then well stirred, and, when cold, the clear water is poured into jars which have been filled with new laid eggs. Earthenware vessels are the best, but they must be dazed so as to prevent their absorbing the lime water. The jars should be covered over, and a little fresh lime water added from time to time to replace that which evaporates. To preserve eggs in salt jars should be used. A lav-' er of salt is first put in (about two inches deep), next a layer of eggs, ihe large end ; downwards, continuing with alternate ; lavers of salt and eggs till the jar is nearly full; then on the top place a thick layer of salt, cover with a stone lid, and keep in a dry, cool spot.

Greasing the eggs is a method a good deal adopted in Ireland, and also in France. This is performed by rubbing butter or oil between the hands, and smearing the eggs with the grease. Only sufficient grease should be used to close the pores of the eggs, otherwise the egrers may become rancid. These eggs are better if stored in baskets in a dry place, but they must not be shut, up in boxes, or in a damp situation, or they will be liable to turn mouldy. To preserve the eggs in peat, the peat is dried and ground fine. ~ The ®ggs are placed in boxes, layer by layer, with alternate layers of peat, until the boxes are filled. Preserved eggs are occasionally mixed with other, eggs, and sold as new laid, a practice unfortunately increasing in some districts.

FOWiS FOR LAYING PURPOSES

Notwithstanding the enormous number of eggs that are imported into Great Britain, it is found that the supply pro- - duced in Eng-and is largely on the increase. Thousands more people keep fowls than was the case even ten years ago. Home grown fresh eggs, and not foreign eggs only, can be obtained from most grocers and other venders of eggs in both town and country,, and there is a ready sale for them. The majority of poultry keepers have to be content with a small run for their .birds. But this is no obstacle to success as, provided the fowls are fed and managed properly, they will do as well in a limited space as on a farm, or other free range. There are still nraSy homes where poultry are con ' sidered impossible, in which new laid eggs, laid on the premises, could be on %th'e table every morning throughout the greater part of the year. The number of good laying breeds of fowls has been considerably added to. The old list of half a century ago contained only about ten or a dozen varieties. But since then the Minorca, Wyandotte Whom, Langshan, Orpington Plymouth Rock, Ancona, and Faverolles have com e prominently to the front, many ci hem being superior as layers «> any ,

old breeds. In the making of som© of these the old varieties have undoubtedly been largely used, notably the Dorking, Hamburg, Cochin, and Brahma, which, by clever mixing and blending, have produced most valuable results.

To answer the question so often put a 3 to which is the best breed to keep for laying purposes, it is necessary to know the conditions under which the fowls are kept. The bulk of those who have fowls are limited as to space, and instead of a pure breed the bird most usually kept is the mongrel. Most mongrels become broody ; this alone rehders them unsatisfactory, for in a run of fifteen feet by five wide, which is as much as is often available, there is no room for chickens. Broody hens are, therefore, not required, and a lot of time is lost when they want to sit. If mongrels must he keep they ought to be young birds, never mor© than two years and a half old. Young hens are more readily and quickly broken of their desire to sit than old fowls ; but if a sitting breed is desired, it is better to have a one, for then the characteristics of the bird are known. Wyandottes, for • exam'ple, lay tinted eggs, are hardy, stand confinement well, and are good winter layers; whereas the mongrels’ capabilities can only be learnt by experience. The Black Minorca can be strongly recommended both to the small poultry keeper and to the man who has plenty of room, and who looks to eggs for his profit. It will do well in confinement if required, is a non-sitter, and lays a quantity of large white eggs. In cold situations it is liable to suffer from frostbite in severe weather; this is its only disqualification. The Leghorn, for those who have a free range, is a most prolific layer. The eggs are not large and are light in colour, "but the hens do not sit, and are small eaters. The Orpington is very fashionable at present, particularly the buff variety. It. is an excellent layer, especially in the winter. The black Orpington is well suited to small runs. It is very hardy, and lavs a lot of coloured eggs. The Faverolles is a peculiar Icuxing French fowl, coming quickly into prominence in this country. It matures quickly, and adapts itself readily to a small space, and is a good layer of light coloured eggs.