Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1886-02-18

keepers in the country for their win
tef's supply, yet there are other meth.
DDS by which they can be preserved
and retain their flavor much better
than in lime water, which seems to
penetrate the shell sufficiently to give
the contents slightly bitter taste,
not found In fresh eggs. Probably
as good preservativo method as has
yet been discovered, and one as well
suited to the convenience of farmers,
is to provide boxes of suitable sizes,
small dry-goods cases will answer as
well, place them in cool part of the
kitchen cellar and put layer of two
and a half inches of Liverpool salt
upon the bottom of the case. Gather
the eggs every day so as to be sure
they are perfectly fresh; dip each one
In boiled inseed oil. Take an old tin
pan and with sharp nail or awl per.
forate the bottom so that the oil will
drip through; place a couple of small
sticks ia the bottom of another pan OF
the same size, which is water-tight.
Set the perforated pan upon the sticks
and place the eggs which have been
dipped in the boiled Inseed oil in the
perforated pan until they are drained
then place them in the box contain
ing the salt, inserting the small ends
into the layer on them so far apart
that they will not touch each other.
When the hotton layer is filed with
eggs, put in another layer of salt of
sufficient depth to keep the eggs apart
and after filing this layer with eggs,
place another layer of salt, proceeding
IN this manner until each box is filled
or the desired supply is prepared.
The Oil forms an alright varnish
over the shell, and the salt helps pre-
serve an even temperature.
Eggs prepared in the above manner
can be kept for months without inn
pairing their flavor, and as the same
salt will answer for years, it will be
seen that the method is quite mex
penslve. Some have succeeded well
6y rubbing the eggs thoroughly in fat
from fried pork, but the safer way is
to lay them into boiled hnseed oil, so
as to be sure that every part of the
shell is protected. If the eggs are
taken between the thumb and the
finger and dipped into the oil, there is
danger that those portions of the
shell beneath the thumb and finger
may remain unprotected and result in
the loss of all such eggs. The French
method of preservation is to melt to-
gether olive oil and beeswax in the
proportion of two parts of the form
er to one of the latter, then, with the
end of the finger, cover each egg
completely with a thin layer of this
salve. 1t is claimed that eggs prepar-
ed IN this manner may be kept for two
years without detriment to their
flavor, provided that they are kept in
a cool place. This method is more la.
borious and expensive than that OF
dipping in linseed oil and packing in
salt. and will not probably keep them
IN any better condition. Another
method that has been practiced with
good success is to place a gallon OF
water in tight bucket and add one
pound of quicklime. After the lime
has Stacked add one pound of salt and
stir until thoroughly dissolved, then
set IN cool part of the cellar. When
the eggs are brought in fresh, stir the
contents of the bucket and dip the
eggs in it, using care to see that every
part of the shells are covered with the
solution, after which pack them in
salt, the same as when dipped in oil.
This is the least expensive method in
the lot, and, when carried out, will
undoubtedly prove satisfactory.