Mrs Basley's poultry book; tells you what to do and how to do it; the chicken business from first to last including 1001 questions and answers, relative to up-to-date poultry culture . cans. Iftin is used, it is best not to paint the cans or oil them, as the sodahas an affinity for oil and will eat through it and the oil or greasemay impart a disagreeable flavor to the eggs. Remember the eggsmust be absolutely fresh, for one bad Qgg may spoil the wholequantity in the receptable. Preserving in Lime The process of keeping them in lime-water is as follows: Slackfour pounds of lime, then add four
Mrs Basley's poultry book; tells you what to do and how to do it; the chicken business from first to last including 1001 questions and answers, relative to up-to-date poultry culture . cans. Iftin is used, it is best not to paint the cans or oil them, as the sodahas an affinity for oil and will eat through it and the oil or greasemay impart a disagreeable flavor to the eggs. Remember the eggsmust be absolutely fresh, for one bad Qgg may spoil the wholequantity in the receptable. Preserving in Lime The process of keeping them in lime-water is as follows: Slackfour pounds of lime, then add four pounds of salt; add eight gal-lons of water. Stir and leave to settle. The next day stir the mixture has settled the second time, draw off the clearliquid. Take two ounces each of baking soda, cream of tartar, saltpetre, and a little alum. Pulverise and mix; dissolve in two quartsof boiling water. Add this to the lime water. Put the eggs in astone jar, small end down, one layer on top of another, and pouron the solution. Set the jar away in a cool place. This method isquite satisfactory, but not so good as the water-glass as the eggs areliable to taste of the White \%yandotte Cockerel Capons Does Caponizing- Pay? ^^e will consider the matter fully different points of view. In Philadelphia and New York, in London and Paris, capons areconsidered a great delicacy, and as we in California become moremetropolitan, capons will be more and more in demand. Eleven ortwelve years ago when I had capons for sale I could not get moreper pound for them than for the uncaponized fowls, as the An-gelenos had not been educated in taste to the excellency of caponmeat. Capons are undoubtedly a more delicious dish at a year old thanan uncaponized male bird of the same age. I had been led to sup-pose that a capon would be immensely heavier and larger than anuncaponized bird of the same age. This I found was not the case,the capons being rarely more than from half a pound
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Keywords: ., bookcentury1900, bookdecade1900, bookidmrsbas, booksubjectpoultry
