Democratic Sentinel, Volume 20, Number 12, Rensselaer, Jasper County, 27 March 1896 — Points About Eggs. [ARTICLE]

Points About Eggs.

The inspector can detect preserved eggs at once, and can also name the “icehouse,” “pickled,” or “salted” egg when it comes up. The icehouse egg is shrunk, its yolk is dark and it has a dull ring when ticked. The shell of a pickled egg Is mottled and gives a metallic sound and the yolk is dark, and a salt egg has a shell which looks as though the salt had eaten into it. A pickled egg is apt to burst when bodied, for the lime fills up the pores so that the steam is confined. A “blood egg” is bright red when held to the light. In “yellow rot” the yolk and white solidify together and the egg shows yellowish red. A “watery egg” has an air bubble which floats on top, no matter how the egg is held. A“green”egg is pale before the light, and show’s a dark yolk. When broken the yolk Is seen to be a dirty green in color. A frozen egg shows a crack reaching from one end to the other, and a double-yolk egg has two cloudy spots which swim around inside when the egg is turned, and a rotten egg is dense black before the light.—Chicago Record.