The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1883-08-10
Eggs for Use in Winter.

1t is as difficult to preserve eggs So
that they will have the freshness they
possessed when they were lai6 az it is to
protract the health and vigor of youth
An egg is very complicated organic
structure, and consequently very liable
to pass into a state of decomposition
When impregnated, as it usually is, il
is endowed with life, and it is still more
difficult to preserve. 1t is entirely safe,
to say that no egg was ever kept several.
months in the condition it was when
first dropped by the hen. If it is kept
in dry air portion of the water which
it contains will evaporate through the
pores of the shell. If it is surrounded
by liquid the chances are that por--
ton of the liquid will pass through the
shell and combine with the albumen of
the egg,while portion of the albumena
will pass out and mix with the LIQUID.
This action is constantly going on be-
tween liquids separated by a thin
and porous partition like that af-
forded by the shell of an egg. Air will
also circulate through the liquid and
the pores of the shell, and be likely to
produce incipient decomposition. If
any of these things occur the condition
of the egg will be changed. 1t may not
be rendered unwholesOme or very i'll
favored, but it will be wanting in the
property known as freshness" The
white will no longer have the peculiar
glistening appearance it had when it
was few hours old, and it will be like
ly to have a slightly unpleasant taste
and odor, derived from the air and
liquid that circulated through it. The
yelk. too, will be found to be changed,
but in slighter degree.
The methods that have been EMPLOYED
for the preservation of eggs consist in
the use of antiseptics and the exclu-
sion of the air. Salt, boracic acid and
some other substances have been used
for preservatives. For the purpose of
excluding the air coatings of various
materials have been applied to the shells.
Different kinds of varnish, paint and fat
have been recommended for this pur--
pose. Most of the fats are liable to de-
compose, and to produce bad tastes and
odOrs which injure the eggs. Silicate of
soda or wateEglasS has been used, but it
is not satisfactory, as it ordinarily con-
tains free soda, with which carbOnic-.
acid unites to form a carbonate which
is soluble. Probably melted parafline
is the best substance to employ for coat
ing eggs. 1t is cheap, cleanly and not
liable to become rancid. Some have
preserved eggs by putting them in a
suitable vessel and pouring melted lard
or tallow over them till the vessel was
filled. Packing them in some substance
that will partially exclude the air, as,
wheat bran, fine salt or pulverized char
coal has been found to assist in the pres
ervation. 1t is the practice to entirely
fill the package and to close both ends,
so that it may be inverted occasionally
and thereby prevent the yelks from set
Ting through the whites and coming in
contact with the shells. Dipping the
eggs in boiling water and allowing them
TO remain about one minute, so as to
harden the outside of the albumen. has
been practiced to some extent, but the
process has not given good satisfaction
Eggs are in no condition for the market
when treated in this way The follow
ing directions for preserving eggs are
given by prominent dealer in New
York:
To make pickle, use some lime, fine
salt and water, in the following pro-
portions: Eight quarts of salt and
twenty-five tin quart pals of water,
one buShel of lime. The lime must be
of the finest quality, free from sand and
dirt-lime that will slake white. fine
and clean Have the salt clean and
the water pure and sweet from all yege--
table or decomposed matter. Stake
the lime with portion of the water,
then add the balance of the water and
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 pre-
serve the eggs.
As soon As the cask or vat is filled to
the depth of fifteen or eighteen inches,-
begin to fill 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 STIR
ring up some of the very light lime
particles that settle last. and continue
doing this as each foot of the eggs is
added. The object of this is to have
the fine lime particles drawn into the
pores of the shells. rs they will be
by kind of inductive process, and
thereby completely seal the eggs. Care
should be taken not TO get too much of
this lime in-that is, not enough to set
tie 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.
Nearly all who have experimental in
eggs state that those laid
during the spring and early part of the
will keep much better than
those laid during July and August
Eggs intended for preservation should
be taken from the nests as soon as they
are laid and put in a cool place. They
are very liable to be injured if they re-
main in warm nest for some time or
are subjected to several removals. I'm
eggs keep much better
han Others. The thicker the shells
the more likely they are TO preserve
their contents in good condition. A
temperature is better than one
hat is changeable. The nearer it ap-
,roaches the freezing point the better
Chicago Times.
Though rolling is of much benefit
m light. porous and lumpy soils, yet it
$ injurious on wet CLAWS, except in dry