The Canton advocate. [volume] (Canton, D.T. [S.D.]) 1877-1897, 1881-09-22

of water. Some dealers use no salt.
and Others use small quantity of
nltre--one-quarter pound to the half
barrel OF pick lie. Into this the eggs,
which must be perfectly fresh and
sound, are let down with dish, when
they settle to the bottom, small end
down. The eggs misplace the LIQUID.
so that when the barrel is full of eggs it
is also full of the pickle. Eggs thus
picked, if kept in cool place, will
ordinarily keep good for seven months.
Long storage in this liquid, however, is
apt to make the shells brittle and i'm
part hmy taste to their contents.
This may be in a great measure avoided
by amounting the she'll all over with lard
before putting in the pickle. Eggs thus
prepared are said to keep perfectly for
SIX months or more when stored in a
cool cellar. d., So, u... .......
A much better method of storing
eggs is the following: Having selected
perfectly fresh eggs, put them, n dozen
or more at time, into a small vii ow
basket, and immense this for five sec
onds IN boiling water containing about
i've pounds of common brown sugar
per gallon of water. Place the eggs
Immediately after on trays to dry. The
scaldlng water causes the formation of
thin skin of hard albumen next the
inner surface of the shell, the sugar eff
tecualy closing all the pores of the lat
ter. The cool eggs are then packed
small end down,in an intimate mixture
OF one measure of good charcoal, fine
powdered, and two measures of dry
bran. Eggs thus stored have been
found perfectly fresh and unaltered
after six months
A French authority gives the follow
ing; Melt four ounces of clear bees
wax IN porcelain dish over gentle
fire, and stir in eight ounces of olive
OIL. Let the resulting solution of wax
IN oil cool somewhat, then dip the eggs
one by one into it so as to coat every
part OF the shell. A momentary dip is
sufficient, all excess ofthe mixture be-
ing wiped off with n cotton cloth. The
oil is absorbed in the shell, the wax
Theoretically closing all pores. 1t is
claimed that eggs thus treated and pack
ed away in powdered charcoal in cool
place have been found after two wears
as fresh and palatable as when newly
Land. Paratine, which meIts to a thin
liquid at temperature below the boil
ing of water, and has the advantage of
being odorless, tasteless, harmless and
cheap, can be advantageously substitu-
tea for the wax and OIL and used in IL
similar manner. Thus coated and put
into the lime pickle, the eggs may be
safely stored for many months; in
charcoal, under the favorable circum-
| stances, for a year or more.
Dry salt is frequently recommended
as a good preservative packing for
stored eggs, but practical experience
has shown that salt alone is little better
than dry bran, especially if stored in II
damp place or exposed to humid air.
A mixture Of eight measures of bran
with one of powdered quicklime makes
an excellent packing for eggs in trans
portation.
Water glass silicate of soda-has re-
Gently been used in Germany, for rem.
dering shells of eggs non-porous. A
small quantity Of the clear, syrupy so
luton is smeared over the entire sur
face of the she'll. On drying, a thin,
hard, CLASSY film remains, which serves
as an admirable protection and substi-
tute for wax, oil, gums, etc. Eggs
thus coated and stored in charcoal
powder, or mixture of charcoal ana
bran, would keep very long time.
In storing eggs in charcoal the latter
should be fresh and perfectly dry. If
the eggs are not stored when perfect
ly fresh they will not keep under any
circumstances. A broken egg stored
with sound ones will sometimes endan-
ger the whole lot. In packing the
small end of the egg should be placed
downward; if in charcoal or other pow
der they must be packed so that the
shell of one egg does not touch that
of another, the interspaces being filled
with powder. Under all circumstances,
stored eggs should be kept in as cool a
place as possible. Frequent chance Of RS
! tt22ts! f,oTG;s,re must also be aroided.-
Scientific Anae15cun.