The Richmond Indiana palladium. [volume] (Richmond, Ind.) 1854-1855, 1855-09-20
Packing Eggs

We are requested to give the best way fol
preserving eggs. We copy from our work on
Domestic Poultry as follows:
Perhaps no subject is yelled in more uncer-
tainty, and in an absence of any method or
recipe that can be relied on, than the preserva-
ton of eggs the entire year. SO that they
shall be equally good as those fresh laid.
Many recipes are given from year to year
that claim to be effectual in producing such a
result, but it is not in the power of man to pre-
serve m egg even six months, and have the
same fine fresh flavor that a new laid egg pos
sesseS. This | consider a settled point, and
the question then arises, what is the best way
to preserve eggs the longest possible time, and
have them in good condition for use?
The general practice in preserving eggs, has
been to use lime and salt as the principal in
gradients, and believe that nothing else ex-
lists that is better than these two articles. An
egg can be kept fresh but for short time. if
exposed TO the air. even in the least degree;
hence, no method Of preservation is of value
that does not wholly exclude the atmosphere.
and prevent the natural evaporation of the
BOX. ~ D''A'''' S''' :" INC '"'''y
Eggs. after being laid. lose daily by trans
piration, portion Of the matter which they
contain, notwithstanding the compact texture
of their shell. and of the close tissue of the
flexible membranes lining the shell. and en-
veloping the white. When an egg is fresh it
Is proverbially full, without vacancy; and this
is matter of common observation. whether
broken raw, or when 1t is soft or hard boiled.
But in all stale eggs, on the contrary. there is
uniformly more or less vacancy. in proportion
10 the loss they have sustained BY transpira-
ton; and hence. in order to judge of the
freshness of an egg, 1t Is usual TO hold it up
10 the light, when the translucency of the
shell makes it appear whether or not there be
any vacancy in the upper portion. as we'll as
whether the yolk and white are mingled and
muddy. by the rotting and bursting of their
enveloping membranes.
The Transportation of eggs, besides. is pro :
portional to the temperature in which they
may be placed-cold retarding and heat pro-
noting the process; and hence. by keeping
fresh laid eggs in q cool cellar, or better still.
IN an ice-house. they will transpire less, and
be preserved for a longer period sound, than
If they are kept 10 a warm place. or exposed
To the suns light. which has also great et-
feet in promoting the exhalations Of moisture.
As, therefore. fermentation and putridity can
only take place by communication with the
air, at q moderate temperature. some means
must be devised to exclude such connection,
by closing the pores Of the she'll"
The following items are selected from vari-
Gus sources. not now known particularly. nor
isit of much consequenee.asI shall not con-
slider that do any great injustice to any one
by failing to give the original source of them.
These, IS we'll as hundreds Of other items.
have been the rounds of the papers till their
paternity IS lost; yet they anajust as valuable
so long As they give the result Of experience
and state facts, as if were to receive them