Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1884-10-09
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PRESERVING EGGS.

AT Birmingham, England. show there
was competition for the best dozen of pre-
served eggs. The eggs had to be sent into
the custody of the secretary prior to the first
OF October, so that at the time of examina-
ton by the judges they had to be at least
two months old, and it was objected to by
many that the time was too short, and
ought to have covered six months. The
plan OF testing adopted by the judges was as
follows:
| To break one of each set into clean sau-
Ger, then to bring the best eight together in
the same saucepan, putting them into the
cold water and removing from the fire as
soon as boiled. and allowing them to remain
one minute and half before tasting.
Another set, one from each selected doz-
en-, were boiled ten minutes, and opened
when cold. Those preserved in lime water
were not satisfactory, milk of lime being
more highly recommended. Others that
have been coated with melted drippings or
beeswax, were also found wanting, the
whites being thin and watery.
The best had been simply packed in COM
mon salt. These had not lost sensibly by
evaporation, had good, consistent albumen,
and tasted best when boiled. The eggs that
took the second prize were adjudged nearly
as good as the first. The young lady who
packed them gave the following as her
method:
Melt one part of white wax to two parts
OF the spermaceti boil and mix thoroughly:
of two parts clarified suet to one of wax and
two OF spermaceti. Take new laid eggs,
rub with antiseptc salt or fine rice starch
Wrap each egg in fine tissue paper, putting
the broad end downward, screw the paper
tightly at the top, leaving an inch to hold it
by. Dip each egg rapidly into the fat
heated at one hundred degrees. Withdraw,
and leave to cool. Pack broad end down
ward in dry white sand or sawdust.
The best time to preserve eggs may be
stated be when they are peofectly tresh
No amount OF preserving can restore stale
egg, and il it is preserved at all the best that
can be done is to keep il as it is and from
getting worse. The main point is to put
them in preserving liquor or PREPARATION as
quickly as possible, and to keep out all bad
ones which would certainly infect the sound
eggs.
The usual preparation in this country is
lime water, made by slaking lime in the
usual manner, and then adding water until
it is like common whitewash used for build
ings. This is LETT to settle and the clear la-
uid is drawn off into some convenient vessel.
The eggs are carefully slipped into this lq.
uor from tin dipper, and when the vessel
is nearly filled cloth is laid over the eggs,
and this is covered with two inches of the
thick lime, and then water is poured over it
and kept fully one inch deep.
A French authority gives the following
method: Melt four ounces OF clear beeswax
in porcelain dish, over gentle FIRE, and
stir in eight ounces of olive oil. Let the re-
sulting solution OF wax ia Oil cool some
what, then dip the eggs, one by one into it,
so as to coat every part of the shell. A mo-
mentary dip is sufficient, all exeesses of the
mixture being wiped off with cotton cloth.
The oil is absorbed in the shell, the wax
hermetrically closing all the pores.
1t is claimed that eggs thus treated and
packed away in powdered charcoal in cool
place, have been found as fresh and palita.
BILE as when newly laid. Parafine, which
melts to thin liquid at temperature be-
low the boiling of water, and has the adyan-
tage of being odorless, tasteless, harmless
and cheap, can be advantageously substitut-
ed for the wax and of, and used in similar
manner. Thus coated and pat into lime
pickle, it is said that the eggs may be safely
stored for many months; in charcoal, under
favorable circumstances, for year or more.
they should be kept in cool place.