The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1881-04-02

n subscriber In Iowa asks for rcci,c
Tor making liquid preparation Tor pte.
serving eggs. or for information al,eu,
any method II Keeping them fresh. lie
Is informed that no method Of treatment
Is KNOWN by tho practice VI which cgy.
can bc preserved any considerable Length
Ut time In the same condition they uro
when newly laid. They may by mdi.
c'aus management be prevented ,,.n
passing into u state II accommodation
that will render them unfit for food, but.
~ best, they VII compare with s,rirllr
fresh eggs only ~ canned or dried firm,
does with that which has ju,, ripencd ON
the tree, vine or bush. The quality de-.
ignated ~ freshness canno. be- pr..:rvfd.
10Th the white aud yclss OF eggs arc
madc uPoi great variety o, substances,
ready u form other combinations under
favorable conditions. In the presence
Ut a tolcrably warm atmosphere thew
viii commence 10 decay very RAPIDLY.
All the methods II preserving ,s.. in
'h.ir natural conditions are based an the
principle II excluding the air aud keen.
I'M them cool. The shell II an e.r il
sufficiently tight to hold its contents y. a
whole, but u 50 porous thu, the water
viii pas, without aud air will pass with.
In 1t. Eggs will lose in weight il kept
where dry air circula,es among them,
the moisture passing through the pores
OF the shells. u Is practical 10 cvapor.
ate nearly all the moisture from eggs by
placing them In current ot dry air.
ANY process that will cffectually pre-.
vent the passage of air and moisture
through the shell will tend to preserve
the contents. Various substances have
been applied to the shell of eggs for his
purpose. Among the substances that
have been applied are varni,h, paint,
dissolved resin, wax, and various forms
Of fat, or ta!low, lard, and butter. The
latter three are very Objectionable, rs
they are likely TO become rancid and 70
convey their odor and flavor through
the pores Of the shell to the contents.
The bes. substance 10 employ as q coat.
ing is parailine, rs !. Is stable in It's com.
position and when pure is entirely DIES.
li,ute OF taste and smell. The softer
form Of this substance requires no prep
aration, while the harder may be dis.
solved in naphtha or melted. For family
use eggs may be preserved to good al.
vantage In parafline oil. They should
be placed in jar in cool cellar and
the oil poured over them. The first COS,
OF parailine in any form Is considerable,
but 1t may DO employed for the same
purpose many years In succession.
The decay Of eggs may be much re-.
tarded BY placing them In strong sal,
brine and storing them in q cool place,
rs on the bottom Of y cellar. Lime
water Is an antiseptic, and the solid par.
ticles 1t contains enter tho pores of the
shell and partially or entirely close
them. The most common method Oi
treating eggs for preservation consists
in placing them in a suitable vessel,
stored in cool place. and covering them
with water saturated with salt and lime
Lime Is Stacked in . vessel, water is
added and stirred, when it is allowed "a
settle. When clear it is dipped OF
drawn of, and salt Is then added. Al
the SHELLS appropriate considerable lime
Il is necessary to add more Of it from
time to time.
1t must be kept in mind that the keep.
ing quality Of eggs varies, and j. con.
ditioned largely on the age and state OF
the fowls that produce them. the time OF
the year when they are dropped and
their treatment before they undergo any
process with view To preservation
With rare exceptions the eggs OF YOUNG
and healthy fowls keep better than those
Of old and feeble ones. Eggs produced
and "put in pickle" when the wealth.
or is moderately cool are more likely "a
keep well than those dropped when the
weather is extremely hot. Singular a;
1t may appear, eggs packed in May will
be in better condition at Christmas
when they are generally in the creates,
demand, than those coated and put il
brine during July and August. Tn,
sooner eggs are gathered and placed
where they will remain cool the NOR,
likely will they be to keep q long time
II they remain in the nests they will be
come heated by the fowls that come t.
deposit eggs. 1t is bad policy to trans
port eggs long distances in wagons o.
cars before treating them with view tt
their preservation. The jar they receive
Injuries their keeping qualities. Unim
pregnated eggs keep much better thar
others, and unless ono desires to rais'
chickens it is better to allow no cock
to run with hens. The male Of any on
species OF bird is not necessary to tn
production of eggs. Changes of tenn
perature are very unfavorable to tn
preservation Of eggs. The nearer the
are kept to uniform temperature, .
: cool as possible without danger OF freez
ing, the better. A vitiated atmospher
will impart bad flavor and 0dOr to egg
in any condition.
Treat all persons who 60 about tn
, country offering to sell recipes for keep
. ing eggs several months in the conditio ),
, they were when laid as sensible peopl
do tree-peddlers, subscription book
canvassers, and the agents Of lightning
:. rod companies. A method will be dis
covered for preserving eggs in the sam
/. condition they were when dropped b
fowls about the time one is perfecte
!, for preventing people from growing old
An egg, like man, is endowed wit
!, vitality. Death succeeds life, and deca
! follows in the very footsteps of death
: The egg is no exception to all living 0,
: ganisms.-Chicago Times. 90
How TO use oil.stones. -Instead q
oil, which chickens and makes the stone
dirty, mixture of glycerine and alcoho
is used by many. The proportions c
!, the mixture vary according to the instru
, ment operated upon. An article with
!. large surface, . razor, for instance
sharpens best with limpid liquid, a