Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1883-05-03


ty of inter to the half barrel of pickle.
Into this eggs, which must be perfectly
fresh and sound, are let down with a
dish, when they settle to the bottom,
small end down. The eggs displsce
the LIQUID, so that when the barrel Ia
full of eggs it is also full of the pickle.
Eggs thus picked, if kept in cool
place, will ordinarily keep for several
months. Long storage in this liquid,
however, is apt to make the shell brit
tie and impart limy taste to their
contents. This may be in great
measure avoided by amounting the egg
all over with lard before putting in the
pickle. Eggs thus prepared are said to
keep perfectly for six months or more
when stored in a good cellar.
A much better method of storing
eggs is the following:
Having selected perfectly fresh eggs,
put them, q dozen or more at time,
into q 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 albumen next the inner surface
of the shell, the sugar effectually clos
ing 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 measure of dry
bran. Eggs thus stored have been found
perfectly fresh and unaltcred after six
months.
A French authority gives the follow
ing: Melt four ounces Of clear bees-
wax in a porcelain dish over g 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 az to coat every
part of the shell. A momentary dip is
all excess of the mixture
being wiped of with a cotton cloth.
The oil is absorbed in the shell, the wax
Theoretically closing all the pores. 1t is
claimed that eggs thus treated and
packed away in powdered charcoal in
a cool place have been found after two
years rs fresh and palatable a. when
newly laid.
Parafflne, which melts to a thin
liquid Mt n temperature below the boil
ing of water and has the advantage of
being odorleds, tastelo-s, harmless, and
cheap, can be adventageously substitu-
ted for the wax and oil, and used in
similar manner.
Thus co tied and put into the lime
pickle he gs may be safely stored for
many months: in charcoal. under the
favorable circumstances, for year or
more.
Dry salt is frequently recommended
az a good preservative packing for
stored eggs, bat practical experience
mas shown that salt alone is but little
better than dry bran, especially il stor-
I'd in damp place or exposed to
lumid air.
A mixture Of eight measures of bran
With one of powdered quick lime
makes all excellent packing for eggs in
Water glass-silicste of soda--has
been used in Germany for
rendering the shells of eggs non. porous.
A small quantity OF the clear sirupy
olution is smeared over the eutire sur
ace of the shell. On drying q thin, |
lard, CLASSY film remains, which serves
u All admirable protection and substi-
ate for wax, oil, gums, etc. Eggs thus
}, ated and stored in charcoal powder |
" mixture of charcoal and bran
would keep p very long time.
In storing eggs IN charcoal the latter
hould be fresh and perfectly dry. II
ke eggs are not Stored when perfectly
resh they will not keep under any cir.
A broken egg stored |
With sound ones will sometime cndan-
ger the whole lot. Ia packing, the
mail end Of the egg should be placed |
downward if in charcoal or other pow
Ter they must be packed so that the
shell of one egg does not touch that of
another, the interspaces being filled
With the powder.
Under all circumstances stored eggs
should be kept in as cool place as
possible. Frequent change of tenn
Derature must also be avoided.