<br> Silver-laced Wyandottes
<p><b>Identifier</b>: bigglepoultryboo02bigg (<a class="external text" href="https://commons.wikimedia.org/w/index.php?title=Special%3ASearch&amp;profile=default&amp;fulltext=Search&amp;search=insource%3A%2Fbigglepoultryboo02bigg%2F">find matches</a>)<br><b>Title</b>: <a rel="nofollow" class="external text" href="https://www.flickr.com/photos/internetarchivebookimages/tags/bookidbigglepoultryboo02bigg">Biggle poultry book; a concise and practical treatise on the management of farm poultry</a><br><b>Year</b>: <a rel="nofollow" class="external text" href="https://www.flickr.com/photos/internetarchivebookimages/tags/bookyear1909">1909</a> (<a rel="nofollow" class="external text" href="https://www.flickr.com/photos/internetarchivebookimages/tags/bookdecade1900">1900s</a>)<br><b>Authors</b>:  <a rel="nofollow" class="external text" href="https://www.flickr.com/photos/internetarchivebookimages/tags/bookauthorBiggle__Jacob">Biggle, Jacob</a><br><b>Subjects</b>:  <a rel="nofollow" class="external text" href="https://www.flickr.com/photos/internetarchivebookimages/tags/booksubjectPoultry">Poultry</a><br><b>Publisher</b>:  <a rel="nofollow" class="external text" href="https://www.flickr.com/photos/internetarchivebookimages/tags/bookpublisherPhiladelphia__Wilmer_Atkinson_co_">Philadelphia, Wilmer Atkinson co.</a><br><b>Contributing Library</b>:  <a rel="nofollow" class="external text" href="https://www.flickr.com/photos/internetarchivebookimages/tags/bookcontributorThe__Library__of__Congress">The Library of Congress</a><br><b>Digitizing Sponsor</b>:  <a rel="nofollow" class="external text" href="https://www.flickr.com/photos/internetarchivebookimages/tags/booksponsorThe__Library__of__Congress">The Library of Congress</a><br><br><b>View Book Page</b>: <a rel="nofollow" class="external text" href="https://archive.org/stream/bigglepoultryboo02bigg/bigglepoultryboo02bigg#page/n25/mode/1up">Book Viewer</a><br><b>About This Book</b>: <a rel="nofollow" class="external text" href="https://archive.org/details/bigglepoultryboo02bigg">Catalog Entry</a><br><b>View All Images</b>: <a rel="nofollow" class="external text" href="https://www.flickr.com/photos/internetarchivebookimages/tags/bookidbigglepoultryboo02bigg">All Images From Book</a><br>
Click here to <a rel="nofollow" class="external text" href="https://archive.org/stream/bigglepoultryboo02bigg/bigglepoultryboo02bigg#page/n25/mode/1up"><b>view book online</b></a> to see this illustration in context in a browseable online version of this book.<br><br><b>Text Appearing Before Image:</b><br><i>ill often remove themost obstinate stain. Sometimes dirty looking eggs are fresher than some thatare clean, but buyers will not believe it, and, as they must judgean egg by its outward appearance only, eggs should be made asattractive looking as possible before being sent to market. Eggs are preserved in two ways : By cold storage in a dryatmosphere, at a temperature of 36 to 40 degrees, and by im-mersing in a pickle of lime and salt in clean oak barrels. Thepickle is made by slaking two pounds of lime in hot water, andadding one pint of salt and four gallons of water. Twenty gal-lons will cover 150 dozens. Put fresh eggs in the clear pickleuntil the vessel is nearly full, spread a clean cloth over themand cover this with the settlings of the lime. Ice-house eggs and pickled eggs are edible if put in freshand properly kept, but are greatly inferior to fresh stock. Ifsold for what they are it is all right, but it is all wrong and afraud on consumers to palm them off as newly-laid eggs.</i><br><b>Text Appearing After Image:</b><br>
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<ul><li>Source book page: <a rel="nofollow" class="external free" href="https://archive.org/stream/bigglepoultryboo02bigg/bigglepoultryboo02bigg#page/n25/mode/1up">https://archive.org/stream/bigglepoultryboo02bigg/bigglepoultryboo02bigg#page/n25/mode/1up</a></li></ul>