Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1881-07-27

In the common "liming" process tigh
barrel is half filled with cold water, int
which is stirred Stacked lime and salt il
the proportion of about one half pound eact
for every pail and bucket of water. Som'
dealers use no salt, and others add small
quantity of nilre-one quarter pound Il
the half barrel of pickle. Into this the
eggs, which must be perfectly fresh anC
sound, are let down with a dish, wheT
they settle to the bottom, small enc
down. The eggs displace the liquid, 81
that when the barrel is full of eggs It y
also full of the pickle. Eggs thus picked
if kept in cool place, will ordinarily keel
good for several months. Long storage
in this liquid, however, is apt to make tn
shells brittle and impart limy taste tc
their contents. This may be in grea
measure avoided by amounting the Shell al
over with lard before putting in the pickle
Eggs thus prepared are said to keep per,
tecIly for SIX months or more when stored
in cool cellar.
A much better method of storing eggs Is
the following: Having selected perfectly
esh eggs, put them, dozen or more NJ
me. into II small willow basket. and i'm
merse this five seconds in boiling water
containing about five pounds OF common
brown sugar per gallon OF water. Place
he puuS immediately after on trays to dry.
The scalding water causes the formation
of a thin skin of hard albumen next the
inner surface of the shell. the sugar etfnc
ually closing all the pores of the latter
The cool eggs are then packed, small END
down, in AN intimate mixture of one meas
ure of good charcoal, finely powdered, ant
two measures of dry bran. Eggs thus
stored have been found perfectly fresh ant
unatcred after six months.
A French authority gives the following
Melt four ounces of clear beeswaX in |
porcelain dish over gentle fire and sti
IN eight ounces of olive oil. Let the re
sulting solution of wax in oil cool some
what, then dip the fresh eggs one by ON
INTO it So rs 10 coat every part OF the shell
A momentary dip is sufficient, all exces
of the mixture being wiped off with cot
ton cloth. The oil is absorbed in the shell
he wax hermelicllly closing all the pores
1t is claimed that eggs thus treated an
packed away in powdered charcoal in
cool place nave been found after two year
as fresh and ptlatable as when newly laid
Parafline, which melts to thin liquid at
temperature below the boiling of water
and has the advantage of being odores,
tastelesS. harmless and cheap, can be nd
vanlagrously substituted for the wax an
uIl, and used in similar manner. Thu
coated and pu into the lime pickle, tn
eggs mly be safely stored for many month.
~ charcoal, under favorable circumstances
for year ol more.
Dry salt Is frequently recommended as
good preservatlve packing for stored egg
but practical experience HIS shown tina
silt alone is bul little better than dry bran
especially if stored in II damp place or eX
posed to humid air. A mixture of eigh
measures of bran with ono Of powdere
quicklime IN tHes an excellent packing 70
eggs IN transportation.
Water glass-silictte of soda-has re
Gently been used in Germany for rendering
the shells Of eggs non porous. A sma
quantity of the clear syrupy solution
>meated over the entire surface OF the she'll
On drying, thin, hard. CLASSY film re
mains, which serves AS an admirable pro
lection and substitute for wax, oil, gum,
enc. Eggs thus coated and stored in char
roaI powder, or mixture of charcoal an
bran, would keep very long time.
In storing eggs in charcoal the latte
should be- fresh and perfectly dry. II tn
eggs are not stored when perfectly fires
thew will not keep under any circum
Sances. A broken egg stored with SCUM
ones will sometimes rndanger the who'll
lot. In packing The small end of the eg;
should be- placed downward, if in charcoa
on powder, they must be packed so lha
the shell OF one egg does not touch that G
another The interspaces being filed will
the powder. Under all circumstances
stored eggs should he kept in rs cool ,
place as possible. Frequent change o
temperature must also be- avoided. ~
tlfC american.