The Jackson standard. [volume] (Jackson C.H., Ohio) 1847-1888, 1881-07-14
lsrientiflc Americana
The Preservation of Eggs.

The question:, How can eggs be
preserved for market?" just now en-
cages the attention Of many OF our
readers. The following will prove OF
timely interest to many
In the common lining process
tight barrel is filed with cold water,
into which is stirred slaked lime and
salt in the proportion OF about one
half pound each for every pail or
bucket of water. Some dealers use
no salt, and others a Id small guam
tity of niter-cne quarter pound to
the half-barrel Of pickle. Into this
the eggs, which must be perfectly
fresh and sound, are let down with
dish, when they settle t. 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 cool
place, will ordinarily keep good for
several months. Long storage IN this
liould. however, is apt to make the
shells brittle and impart limy taste
to their contents. This may be in a
great measure avoided by amounting
the egg all over with lard before put
ting in the pickle. Eggs thus pre-
pared are said to keep perfectly for SIX
months or more when stored in a cool
cellar.
A much better method OF storing
eggs IS the following: Having select
ed perfectly fresh eggs, put them, a
dozen or more at time, into small
willow basket, and immerse this Tor
five seconds in boiling water contain
in about five pounds of common brown
sugar per gallon of water. Place the
eggs Immediately after on trays to
dry. The scalding water causes the
formation of a thin skin of hard albu-
men next the inner surface OF the
shell, the sugar effectually closing all
the pores of the latter.
The cool eggs are then packed, small
end down, in an intimate mixture OF
one measure of good charcoal, fine y
powdered, and two measures OF dry
bran. E ggs thus stored have been
found perfectly fresh and unaltered
after six months.
A French authority gives the fol-
lowing: Melt four ounces OF clear
beeswax in porcelain dish over a gen.
tie fire and stir in eight ounces OF olive
oil. Let the resulting solution OF wax
in oil cool somewhat, then dip the
fresh eggs one by one into it so as te
coat every part of the shell. A mo-
mentary dip is sufficient, all excess o.
the mixture being wiped off with /
cotton cloth. The oil is absorbed IL
the shell, the wax hermetically clos
ing all the pores 1t is claimed tina
eggs thus treated and packed away II
powdered charcoal in cool place hav
been found after two years as fres
and palatable as when newly laid: :.
Paraffine, which melts to thin l.
ouid at a temperature below the Dol
ing of water, and has the advantage G
being odorless, tasteless, harmless, an
cheap, can be advantageously subst
tuted for the wax and oil, and used
a similar manner
Thus coated and put into the lin
pickle the eggs may be safely store
for many months; in charcoal, und
favorable circumstances, for year
more.
Dry salt is frequently recommend
as a good preservative packing t
stored eggs, but practical experien
has shown that salt is but little bett
than dry bran, especially if stored in
damp place or exposed to humid a
A mixture Of eight measures of br
with one Of powdered quieklime max
an excellent packing for eggs in trar
portation.
Water glass-silicate Of soda-h
recently been used in Germany
rendering the shells Of eggs non-p'
Gus. A small quantity of the Gle
sirupy solution is smeared over the {
tire surface Of the shell. On drying
thin, hard, CLASSY film remains, viii
serves as an admirable protection a
substitute for wax, oil, gums, e
Eggs thus coated and stored in ch
coal powder or mixture of charc
and bran would keep very long tir
In storing eggs in charcoal the |
ter should be fresh and perfectly d
If the eggs are not stored when p
fectly fresh they will not keep un
any circumstances. A broken {
stored with sound ones will sometir
endanger the whole lot. In packi
the small end Of the egg should
placed downward; If in charcoal
other powder they must be packed
that the shell of one egg does
touch that of another, the interspa
being filled with the powder.
Under all circumstances stored e
should be kept in as cool a place
possible. Frequent change of temp
ature must also be avoided.