News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1882-09-07
PRESERVING EGGS IN PICKLE.

PRESERVING EGGS IN PICKLE.
How They May be Made to Retain
Their Wholesomeness for an In
definite Period.
The pickle used for preserving eggs
for winter use or for sale in the season
OF scarcity is made as follows: To eight
quarts of salt and one bushel of lime add
70 common pailfuls of pure water. The
lime must be OF the finest quality, free
from sand and dirt-lime that will Stake
white, fine or clean. Have the salt clean
and the water pure and sweet from all
vegetable or decomposed matter. Stake
the lime with portion of the water.
then add the balance of the water and
the salt. Stir well three or four times
at intervals, and then let it stand until
well settled and cold. Either dip or
draw off the clear pickle into the cask or
vat in which it is intended to preserve
the eggs. As soon as the cask or vat is
filed to depth of Is or Is inches, begin
to put in the eggs, and when they lie, say
about 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 particles that
settle last, and continue doing this as
each foot of the eggs is added. The OBJ
ject of this is to have the fine lime par.
tieles drawn into the pores of the shells,
as they will be by a kind of an 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
and take out. 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 pickle old, stale eggs
that have thin, weak 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
greatest imp ortance that the pickle be
kept continually up over this lime.
A tin basin holding about six or eight
dozen eggs, punched quite full of inch
holes, edge muffled with leather, and a
suitable handle about three feet long
attached, will be found convenient for
putting the eggs into the pickle. Fill
the basin with eggs, put both under the
pickle and turn the eggs out they will
go to the bottom without breaking.
AS the time comes for marketing the
eggs, they must be taken out of the
pickle, cleaned, dried and packed. TO
clean them, secure half of a molasses
hogshead, or something like it, filling
the same half full of water. Have a
sufficient number of crates of the right
size. to hold 20 or as dozen eggs, made
OF laths or other Stats, placed about
Of an inch apart. Sink one of these |
oraterin the half-hogshead, take the basin
used to put the eggs into the pickle,
dip the eggs out and turn them into
'his crate. When full rinse the eggs BY
raising 1t up and down in the water,
md, If necessary to properly clean
hem, set the crate up and douse water
over the eggs; then, if any eggs are
ound when packing that the lime has
lot been fully removed from, they
'hould be laid out, and all
he lime cleansed- off before packing.
When the eggs are carefully washed, as
before described, they can be set up or
'ut in a suitable place to dry in the
rates. They should d ry quickly, and
'e packed as soon as dry. In packing
he same rules should be observed as
n packing fresh eggs. Watts built in
'ellar around the walls, with
about half their depth below the
cellar surface, about or feet
deep. 6 feet long and feet wide. are
usually considered best for preserving
eggs, although many prefer large tubs
made of wood. The place in which the
7ats are built or the tubs kept should
De clean and sweet, free from all bad
doors, and where steady temperature
IAN be maintained, the lower the better,
hat is, down to any point below
reezing. Besides the foregoing, other
Methods for preserving eggs have been
devised, such as vanishing, greasing,
bling, and rolling in -four; but these
will only answer in small way
for an individuals private use-it be-
ng nearly or quite as much as the
'ggs are worth to put them in
nerchantable shape. Some egg dealers
ldd one pound of cream of tartar to the
lbove-named ingredients, and the combi-
nation is often sold for S. as secret
for keeping eggs. The ac-
ual purpose of the cream of tartar Is
lifficult to understand, and this is doubt
ess added to it for the sake of appear
nee, rather than for its usefulness.