Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1881-06-30
Ghe Aunlhy. Nard
PRESERVING EGGS.

a reader asks how eggs may be preserved
when handled In considerable quantities.
The following method was indorsed by the
National Butter, Cheese and Egg Associa-
ton. In picking a small quantity of eggs,
all that is necessary is to reduce the guam
titles relatively.of the articles used:
TO make pickle use stone lime, fine salt
and water in the following proportions: :
One bushel of lime, eight quarts salt, and
twenty-five ten-quart pals of water. The
lime must be of the finest quality, free from
sand or dirt-lime that will shake white,
fine and clean. Have the salt clean and the
water pure and sweet, free from all vegeta-
BILE or decomposed matter.
Slake the lime with portion of the wa
ter, then add the balance Of the water and
the salt. Stir we'll three or four times at
intervals, and then let it stand until well
settled and cold. Either dip or draw Oft
the clear pickle into the cask or vat in
which it is intended to preserve the eggs
When the cask or vat is filled to a depth of
eighteen inches, begin to put in the eggs,
and when they lie, say one foot deep,
spread around over them some pickle that is
little milky in appearance, made so by
stirring up some of the very light lime par
ticles that settle last, and continue doing
this as each foot of eggs is added. The OBJ
ject of this is to have the fine lime particles
drawn into the pores of the shells, as they
will be by kind OF inductive process, and
thereby completely seal the eggs. Care
should be taken not to get too much of the
lime in, that is, not enough to settle and
stick to the shells of the eggs and render
them difficult to clean when taken out. l
believe that the chief cause OF thin, watery
whites in lined eggs is that they are not
properly sealed in the manner described.
OF course, another cause is the putting into
the pickle old, stale eggs, tEet have thin.
watery whites. When the eggs are within
about four inches of the top of the cask or
vat cover them with factory cloth, and
spread on two or three inches of the lime
that settles in making the pickle and it is of
the utmost Importance that the pickle be
kept continually up over this lime. A thin
basin, holding about eight to ten dozen
eggs, punched quite full of:inch holes, edge
mutfled with leather, and suitable handle
about three feet long attached, will be
found convenient for putting the eggs into
the pickle. Fill the basin with the eggs,
put both under the pickle and turn the
eggs out; they will 60 to the bottom with
out breaking.
When the time comes 10 market the eggs
they must he taken out Of the pickle, clean
ed, dried and packed. To clean them, pro-
cure half of a molasses hogshead, or some-
thing like it, filling the same about half
full of water. Have considerable number
of crates of the right size to hold twenty or
twenty-five dozen eggs, made of laths or
other Stats, placed about three-quarters of
an inch apart. Sink one of these crates in
the halfhogshead; take the the basin used
to put the eggs into the pickle; dip the eggs
by raising it up and down in the water, and
Unnecessary if to properly clean them, set the
crate up and douse water over the eggs
then, if any if any eggs are found, when
packing, that the lime has not been fully
removed from, they should be laid out and
all the lime cleaned off, before packing