Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1878-08-26
NO. 2Ol.
Misrfllaufous.
KEEPING EGGS.

The following, from the third report of
the United States Butter and Cheese Asso-
citation. gives the method of preserving
eggs which is practiced by large dealers:
To make the pickle, use stone lime, fine
salt and water. in the following propor-
tions one bushel of lime, eight quarts of
sslt, twenty-five ten-quart pals OF water.
The lime must be OF the finest quality, free
from sand and dht-lime that will slack
white, fine and clean. Have the salt clean
and the water pure and sweet. free from
all vegetable or decomposed matter.
Slack the lime with a portion of the
water. then add the balance of the water
and the salt. Stir well three or four times
at intervals. and then let il stand until
well settled and cold. Either dip or draw
off the clear pickle into the cask or vat in
which it is intended to preserve the eggs.
When the cask or vat is flied To the depth
OF fifteen or eighteen inches, begin to put
in the eggs, and when they lie, say about
one foot deep, spread around over them
some pickle that is little milky in appear
ance. made so by stirring up some oi the
very light lime particles that settled last,
and continue doing this at each lot of eggs
added. The object of this is to have the
fine lime drawn into the pores of the shell,
as it will be kind of inductive process,
and thereby completely seal the eggs.
Care should be taken not to get too much
| OF the lime in; that is. not enough to set
tie and stick to the She lis OF the eggs, and
render them difficult to clean when taken
out. The chief cause OF thin, watery
whites IN lined eggs is that they were not
properly sealed in the manner described
Another cause is the putting into the
pickle old. stale eggs that have Thin, weak
| whites. When the eggs are within four
inches of the top of the cask or vat. cover
them with factory cloth, and spread on
two or three inches of the lime that settles
in making the pickle; and it is of the
greatest Importance that the pickle be
kept continually up over this line. A thin
| basin (holding about six or eight dozen
eggs punched quite full of holes, edge
muflled with leather. and a suitable handle
| about three feet long attached, will be
| found convenient for putting the eggs into
| the pickle. Fill the basin with eggs, put
both under the pickle and turn the eggs
out; they 90 to the bottom without break
ing.
When the time comes to market the eggs,
| they must be taken out of the pickle dried
and packed. To clean them, secure half
it, fill the same about half full OF water.
Have sufficient number of crates OF the
right size (to hold 20 or 25 dozen eggs)
made OF laths o: other Stats, placed about
| three-quarters of an inch apart. Sink one
OF these crates in the half hogshead, take
the basin used to put the eggs into the
pickle. dip the eggs 10y raising it up aud
down in the water, and, ii necessary, to
properly clean them, set the crate up and
douse water over them tn n, il any eggs
| are found, when packing, that the lime
has not been fully removed from. they
| should be laid out and all the lime cleaned
| of before packing. When the eggs are
carefully washed, they can be set up or
out in Il suitable place to dry in the crates.
They should dry quickly, and be packed
rs soon as dry. In packing, the same rules
should be observed as in packing fresh
eggs.
Vats built in cellar, around the walls,
| with about hall their depth below the sur
| lace, about tour or five ieet deep, six feet
| long and tour feet wide, are usually con-
sidered the best Tor preserving eggs in,
although many use and prefer large tubs
made ot wood. The place in which the
yats are built or the tubs are kept, should
| be clean and sweet, tree from all bad
odors, and where steady, low tempera-
ture may be maintained - the lower the
better that is, down to any point above
| tru..