The Wyandot pioneer. (Upper Sandusky, Ohio) 1853-1868, 1853-09-29
The Preservation of Eggs for Winter
Use.

Use.
notice on page 121 of your last, new
mode of preserving eggs. 1 think ] can
describe one that is much better, because
cheaper, less roomy, and much more phi
losophical. 1t should be borne in mind,
that eggs are mainly composed of albu-
men nSnixed with minute quantity of the
salts of sulphur, phosphorus, lime and
magnesia. The shell consists mostly of
lime. Of the whole weight, the shell
constitutes about one-tenth, the white six
tenths, and the yolk three-tenths. Few
animal substances are SO putrescent as
eggs, unless preserved with care. The
shell, composed as it is mostly of lime,
glued together with trifle of animal mat
ter, is its most natural and safe depository.
Yet even the shell yields gradually to the
action of the atmosphere, so that a part
of the watery fluid of theegg escapes, and
air occupies its place, thus injuring the
quality of it. =.
The great secret then of preserving
eggs, is to keep the interior in an unal-
tered state. This is best done by lime
water, in which little common salt is in
fused. This constitutes fluid perfectly
indestructible by ar, and one that is so
allied to the natureof the shell as not to
be absorbed by it, or through it into. the
interior of the.egg. On the other hand,
salt or lime, in dry state, will act on the
moisture of the egg, as will strong ashes.
This plan, also, will save more eggs in a
given space than any other. 1t will also
admitpf keeping them in cellars ever SC
damp, aand, had almost said, ever SC
foul, since nothing will be likely to act on
lime-water. AS eggs are very nearly Of
: the specific gravity of water, and so neal
with it, / have little doubt that eggs bar.
relied up tightly, in lime-water, could be
transported as safely as pork.
Lime-water may be made in the mos
careless manner. Seven hundred pounds
: of water will dissolve about one pound O
lime. A pint of lime, therefore, thrown
into barrel of water, is enough, while
ten times as much can do no hurt
and will not alter the strength of it. The
salt, which l do not deem very impor
tant should be put in a small quantity
say a quart.to barrel. All are aware
that a very large quantity Of salt may b.
; dissolved in water. Brine, strong enough
for pork, would undoubtedly hurt eggs
Having made your line-water; in bar
rels if you are merchant, and in stone
, pots if YOU are small house holder, dro1
your eggs on the top of the water, whel
, they will settle.down safely. Itis prob
ably important thatno bad eggs go in, a
tits supposed by some thatthey wonld in
jure others. To thestyour eggs put then
in clsanlNater. rejecting all that rise. A
better remedy is to look at them through
q tube-saya roll of paper, by daylight
or hold them between your eye and a gooc
candle by night. If the eggs are fresh
they will, in either case, look transparent
If they, are little injured, they will lool
darkish. If much injured, they will lool
entirely dark.
Eggs, well put up and kept in this man
ner will keen canro+ +ou Lo..- L.
until they are much more plenty anc
cheap than atpresent, quite long enough
Leached ashes well dried, and ever
grain, have, kept eggs very well, in my
experience, butno method is so cheap ant