Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1880-07-08
The Huultry nard,
INSTR ucT1oNs FOR PRESERVING EGGS.

qergne anu treated rs follows:
10 make pickle, use stone lime, fine salt
and water in the following proportions {:
Eight quarts of salt, twent-tire ten quart
pals OF water, one bushel OF lime. The
lime must be Of the finest quality. free from
sand and dirt-lime that will slack white,
fine and clean. Have the salt clean, and the
water pure and free from all vegetable or
decomposed matter.
Slack the linz with portion of the water
and then add the balance Of the water and
the salt. Stir well. three or four times at
intervals, and then let it 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 filled to a depth of fifteen or
eighteen inches, begin to put in the eggs,
and when they lay, say about one foot deep.
spread around ever them some pickle that
is little milky in appearance, made SO by
stirring up some of the very light lime par
ticles that settle last, and continue doing
this as each loot of eggs is added. The OBJ
ject of doing this is to have tile fine lime
particles drawn into the pores Of the eggs,
as they will be by !; kind of lnductiye pro-
cess, and thereby completely seal the eggs.
Care should be taken not to get too much
of the lime in, that is, not enough to settle
and stick to the shells Of the eggs and rem
der them difficult to clean when taken out.
L believe that the chief cause OF thin, walery
whites in lined eggs is that they are not
properly sealed in the manner described of
course, another cause is the putting into the
pickle old, stale egss that have thin, weak
whites. When the eggs are within about
four inches of the top of the cask or vat,
cover them with factory cloth and spread Oh
two or three inches of the lime that settles
in making the pickle and it is Of the great
est importance that the pickle be kept con-
tinually up over this lime. \ tin basin.
holding about six or eight eggs, punched
quite full of inch holes, edge mutlied with
leather and a suitable handle about three
three feet long attached, will be found con-
venient for putting into the pickle. Fill the,
basin with eggs, put both under tile pickle.
and turn the eggs out; they will go to the
bottom without breaking.
When the time comes to market the eggs,
they must be taken out OF the pickle. clean
ed, dried and packed. 10 clean them, gtt
half OF lnolasses hogshead, or something
like it, filling the same about half full vi
water. Have a sufficient number OF crates
OF the right size, to hold twenty or twenty
live dozen eggs, made of laths or other Stats
placed about three-quarters OF all inch apar.
Sink ole of these crates in the llalt-huys-
head, take the same basin used to put The
eggs into the pickle, dip the eggs out and
.urll them into the crate. When full rinse
The eggs by raising il up and down in The |
water, and, if necessary 10 properly cleanse
hem, set the crate up and douse water over
he eggs; then, ii when packing any eggs
Ire found that the lime has not been fully
from, they should be laid out, aud
I'll the lime cleaned off before packing.
When the eggs are carefully washed. they
an be set up or out in suitable place to-
Try, in the crates They should dry quick
y, and be packed as soon as dry. In pack
lS, lAC Sstiuc IultS SHOtlu De ODSGrfEu rs III /,
packing fresh eggs. Watts built i'll cellar
round the walls, with about half OF their
epth below the cellar-surIace, about four or
i've feet deep, six feet long aud four feet
vide, are usually considered best Tor pre-
erving eggs III, although many use and pre-
er large tubs made of wood.
The place in which the vals are built or
he tubs kept should be clean and sweet,
rec from all bad odors, and where :. stead,
oW temperature can be maintained, the
Mer the better, that is, down to amy point
bove freezing.
Besides the foregoing, other methods FOR
reserving eggs have been devised, such as
greasing, oiling and rolling ia
our; but these methods will only answer
! small way, for an individuals private
Sc, it being nearly or quite as much as the
ggs are worth to put them In merchantable