Science Has Neglected Eggs

There is nothiag in an egg to prevent freshness beiiig maintained. It is therefore a qüeStioü of treatruent, and the domestic treutment, of egt;s has not pro gressed or cbeapeued in 100 years, and practically poultiy keepers are ouly as f ar advauced today as in 1788, when the Dntch ]Jrocess of lime pickling was first iiitroduced iuto England, and those who do not kuow what has transpired since are no wiser than their f oref athers. There is ampie evidenoe to prove, though th! f acts are not generally fcnown, that eggs can be delivered fresb from, the most distant countries, eveu at less cost than the present stale ones. This, of eourse, seenis improbable, but at one time it was deenied absolutely impossible tbat foreign sheep, lambs and beef could compete with home grown, or that 6team could displace labor, or that steel could bo produced at n cheaper rate than iron and supersede iron. As there is nothing iu au egg to preVent freshness being maintained 'it is therefore a questiou of soientiflc treatjnent, and oppositiou comes only from those who fear old established iuterests being extinguished. However, this satisfactory phase of the egg problem seem one that might be advantageously taken up by those interested in developing tioultrv and eaes as a domestic íry.-