The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1881-07-30
The Preservation of Eggs.

The question, GLOW can eggs be pre-
served for market p just now engages the
attention of many of our readers. The
following will prove of timely interest to
many:
In the common Ginning process tight
barrel is half filed with cold water, into
which is stirred slaked lime and salt in the
proportion of about oue-half pound each
for every pail or bucket of water. Some
dealers use no salt, and others use a small
quantity of quarter pound to
the half barrel of pickle. Into this the
eggs, which must be perfectly fresh and
sound, are let down with a dish, when
they settle to the bottom, small end down.
The eggs displace the liquid, so that when
the barrel is full Of eggs, it is also full of
the pickle. Eggs thus picked, if kept in
a cool place, will ordinarily keep good for
several months. Long storage in this
liquid, however, is apt to make the shells
brittle, and impart a limy taste to their
contents This may be in a great measure
avoided by amounting the egg all over
with lard before putting in the pickle.
Eggs thus prepared are said to keep per
fectly for six months or more when stored
in a cool cellar.
\ much better method Of storing eggs
is the following Having selected per
feetly fresh eggs, put them, dozen or
more at time, into a small willow basket
and immerse this for about five seconds in
boiling water containing about five pounds
of common brown sugar per gallon Of wa
ter Place the eggs immediately after on
trays to dry The scaidins water causes
the forma ton of thin skin Of hard albu-
men next the inner surface Of the she'll,
the sugar efectqally closing all the pores
of the latter,
The cool eggs are then packed, small
end down, ic an intimate mixture Of one
measure of good charcoal, finely powdered,
and two measures Of dry bran. Eggs thus
stored have been found perfectly fresh aud
unal,eTed eNer six months
4 French authority gives the following
Melt four ounces Of clear bcesSsx in a
porcelain dish over a gentle IRE aud stir
in eight ounces Of oIise oil. Let the re.
sultilg solution Of wax in oil cool some,
what, then dip the fresh eggs enc By one
into it SO as to coat every part Of the she'll.
A momeniary dip is sufficient, all excess
Of the mixture being wiped OF With cot
toe cloth. The oil Is absorbed 10 the she'll,
the wax Theoretically closing al the pores
Il Is claimed that eggs thus treated and
packed away in powdered charcoal, In a
cool place, have been found afsor two years
as fresh aud palatablc ss when neWly laid
Parafine, which melts &c tbia liquid
at a temperature below the boI;;og Of va
ter, aBi has the advantage Of beiss odor-
less, tasseleSs, harmless aud cheap O<N be
adyautageossly substituted for the wax
aud Oh, and used 10 similar manner
Thus coated aud put iato the iiRe pickle
sbe eggs may be safely stored for many
months ia ehareoal, under favorable cir
cumstaaces, for year or morC.
Dry sali Is frequently recommended As
a good Preservatigc packing i0T stored
eggs, but practical experiences has shown
tia, sall alone Is bu, lit,le better than dry
bran, especially II stored in a damp place
or exposed 70 humid air.
A mixture Of eight measures Of bran
with oae Of powdered qnickliue makes al
excellent packing for eggs In trausporta-
ton
Water giass-silica,e Of soia--has re-
neatly been used ia Germany foF rendering
the shells Of eggs non-porOus \ small
quantity Of tue clear siFupy solution Is
smcared over the entire surface OF the
she'll On drying, 4 thin, hard, CLASSY
ilm remains, which serves as an admirable
protection AID substitute for wax, oil,
guns, etc Eggs thus coated and stored
10 charcoal powder or 4 mixture Of char
coal aad bran, would keep very long
time
In storing eggs in charcoal, the latter
should be fresh aud perfectly dry. lf the
eggs arc not stored when PeTfee,ly lresh
they will no, keep gnder any eircumstan
ees. A broken egg stored With sound ones
will sometimes eudanger the whole lot In
packing. the small end Of the egg should
be placed downward il in charcoal or
other powder they must be packed so that
the shell Of one egg does not touch that Of
another, the intenpiees being hlled with
the powder.
Under al circumstances stored eggs
should be kept in as cool place as posi-
bic. Frequent changes OF temperature
must also be avoided. d.-SeieHtlfe ABssri-
eaa.