Butler citizen. [volume] (Butler, Pa.) 1877-1922, 1881-08-31
THE PRESENTATION
EGGS.

EGGS.
The question, 'How can eggs be
preserved for market 2" just now ell
cages the attention Of many of our
readers. The following will prove of
timely interest to many.
In the coming "liming" process a
tight barrel is half filled with cold wat
er, into which is stirred Stacked lime
and salt in the proportion of about one
half pound each for every pail or buck
ct OF water. Some dealers use no salt,
and others add small quantity of
niter-one 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 to the bottom, small end
down. The eggs displace the liquid,
so thet when the barrel is full of eggs
it is also full of the pickle Eggs thus
picked, if kept in cool place, will Or
dinarily keep good for several months.
Long storage in this liquid, however,
is apt to make the shells brittle and i'm
part limy taste to their contents.
This may be in a great measure avoid
ed by amounting the egg all over with
lard before putting in the pickle. Eggs
thus prepared are said to keep perfect
ly for six months or more when stored
in cool cellar. A much better meth
cd of storing eggs is the following
Having selected perfectly fresh eggs,
put them dozen or more at time,
into small willow basket, and i'm
merse this for five seconds in boiling
water containing 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 thin
skin of hard albumen next to the inner
surface of the shell. the sugar effectual-
ly 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, finely
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 fresh
eggs one by one into it so as to coat
every part of the SHE'LL A momentary
ic,c c,,G nin oil &c ha
ture being wiped off with cotton cloth.
The oil is absorbed in the shell, the
wax hermetically Y closing all the pores.
1t is claimed that eggs thus treated
and packed away in powdered char
coal in cool place have been found
after two years as fresh and palatable
as when newly laid.
Paraffine, which melts to thin
liquid at temperature below the boil
ing of water, and has the advantage of
being odorless, tasteless, harmless, and
cheap, can be advantageously substi-
tuted for the wax and oil, and used in
similar manner
Thus coated and put into the lime
pickle the eggs may be safely stored
for many months; in charcoal, under
favorable circumstances, for a year or
more
Dry salt is frequently recommended
as good preservative packing for
stored eggs, but practical experience
has shown that salt alone is but little
better than dry bran, especially if stor-
ed in damp place or exposed to hu-
mid 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
recently been used in Germany for rem
dering the ssshells of eggs non-porous.
A small quantity of the clear sirupy
solution is smeared over the entire sur
face of the shell. 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 and
bran would keep very long time.
In storing eggs in charcoal the lat
ter should be fresh ard perfectly dry.
If the eggs are not stored when per-
fectly fresh they will not keep under
any circumstances. A broken egg
stored with sound ones will sometimes
endanger the whole lot. In packing,
the small end of the egg should be
placed downward if in charcoal or
other powper they must be packed so
that the shell of QUE egg does not touch
that of another, interspaces being filed
with the powder.
Under all circumstances stored eggs
should be kept in as cool place as
possible. Frequent change of temper
ature must also be avoided.