Weekly graphic. [volume] (Kirksville, Adair Co., Missouri) 1880-1949, 1885-02-06


pan, 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 selec' ed
dozen, were boiled ten minutes, and
opened when cold. Those )reser;ed
in lime water were not satisfactory,
milk oil lime being more highly recon-
mended. Others that had been coat
ed with melted drippings or beeswax.
were also found wanting, the whites
being thin and watery. The bes. had
been simply packed IN common salt.
These had not lost sensibly by evapo-
ration, 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 spermaceti, boil and mix thor
oughly or two parts clarified suet to
one OF wax and two of spermaceti.
Take new laid eggs, rub with autisep.
tic salt or fine rice starch. Wrap each
egg in fine tissue paper, putting the
broad end downwards, screw the paper
tightly at the top, leaving an inch to
hold 1t by Dip each egg rapidly into
the fat heated to 1000. Withdraw
and leave to cool Pack broad end
downwards IN dry white sand or saw
dust.
1t was generally believed that had
The contest covered longer period
these would have stood first. Another
point of superiority in this last method
was the fine appearance Of the eggs,
the shells being IS pure and clean as
when first laid. For home use, prob
ably the comm On salt method, owing
to Its simplicity, will be generally pre-
ferred, but for market, doubtless, the
extra pains required bv the second
method would pay, Next to good
winter laying hens for profit, comes a
good method OF preserving eggs, and
we should like to see contest of this
kind at our own poultry shows another
season.
FARMERS MESSENGER PROCESS.
While some immerse the eggs in
simple lime water. others hold that a
small quantity OF salt increases Its pre-
serva:ive qualities. Those who have
had an extended experience, advise
stacking bushel of stone lime and
adding water enough to make sixty to
six;y-five gallons. and four quarts OF
salt. This mixture is stirred a few
times at intervals, and allowed to set,
tie. The perfectly clear liquid is dip,
ped off and poured IN cask TO the
depth of fifteen inches; then eggs to
about foot in depth are placed it
the liquid, and some of the pickle that
is little milky is added. More eggs
are placed in the ca5k, and some
slightly milky pickle is added for each
foot in depth When the eggs are
within about four inches of the top Of
the cask, they are covered with a piece
of cotton cloth, ard upon the cloth is
spread two or three inches of the lime
that settled after the Stacking. 1t is i'm
portant that there always be sufficient
pickle to cover the line on the cloth.
The objecl ofplacing the lime on top
is to keep the water constantly saturat,
ed with it. Should some OF the dis
olved lime be changed lrto carbon
ate, more is at hand 10 be dissolved
We are not aware that the chemistry
of the process, including the action Of
the lime water upon the egg shells
which are themselves carbonate o
lime, has been studied. The subject
was one worthy OF careful investiga,
uon. For placing the eggs in the
pickle, tin basin large enough to
| hold six or eight dozen eggs IS used
This Is punched with many inch holes,
its edges are covered with leather. anc
it has handle about three feet long
The basin is filled with eggs, Immersed
in the pickle, then turned SO as to le
the eggs fall out, and they go TO ths
bottom without breaking. When lin
ed eggs are sent to market, they arr
washed, dried and packed in cut straw
in barrels.
MISCELLANEOUS PROCESSES.
; Below are few processes that were
; collected to which no credit properl,
belong or which are unknown.
PRESERVING EGGs IN Bo1rLEs.-A
woman living on a rancho in tn,
Washoe Valley, New, reports move
) method of preserving eggs for winte
use. During the summer she break
the eggs, pours the contents into bot
ties which are tightly corked and seal
ed, when they are placed in the celia
neck down. She claims the content
of the bottles come out as fresh a
when put in.
. PRESERVING EGGs WITH LINE
: The best time for preserving eggs ma,
be stated to be when they are perfect
ly fresh. No amount Of preserving
can restore a stale egg, and if 1t l.
preserved at all the best hat can b.
done is to keep 1t as it is and from
getting worse. The man point is Il