The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1888-12-05

cause OF injection OF good ones with
which it is brought into proximity. In
the preservation OF eggs for winter use
it is essential that Only sound fresh eggs
should he selected. \ method of deter
mining this freshness is therefore neces-
sary. rs the eggs begin to decay gases
are produced by which the specific
gravity Of the eggs IS decrca ed, so that
by delicate posing Of an egg IN
standard solution OF salt the qnaIity may
be determined. One part Of the best
salt dissolved in eight parts OF water
will make such solution. A 6 lass Jar
six inches deep may be used for this test
The liquid is put into the jar aud the
egg is gently dropped into it. II 1T
slowly sinks to the bottom the egg IS
fresh and sound and fit for the preserV-
ing process: if it touches the bottom and
then rises little it has begun to change,
but may still be put away FOR future use,
but will not keep so long as the better
eggs. AS the eggs are older they rise
higher in the liquid, until they float and
even project partly above the water
These eggs should be rejected, as one
ones in the preserving liquid. ,
For the preservation OF eggs the total
exclusion of air only is needed. All
chemical preparations, antiscptic SUBJ
stances; "glacialine, and other nostrums
are absorbed by the substance of the
egg, and the eggs are spoiled for use.
The yolk becomes hard and cannot be
used for many purposes in cooking 1t
is desirable to have dense liquid, for
the e, e,clusion of air and salt is quite
sufficient for this purpose alone; lime IS
equally effective and is mostly employed
by the dealers in eggs who buy them at
this season when they are plentiful and
pu; them away for winter sale.
The lime method is as follows: A peck
of lime is Stacked in sufficient water to
produce passy, semi liquid mass. This
is mixed with water as soon as all the
lime is completely Stacked to make half
a barrelful. The eggs are then carefully
packed away in this liquid until the bar
rel is illed, when the eggs will be COW
cred about one inch deep with it. Some
OF the lime paste is reserved to cover the
eggs; this is done by spreading a clio h
owe: the barrel and co, ering this with
the lime paste half an inch thick. This
is pre- scd close to the edge of the barrel
and the cloth is turned over it. The sur
face is always kept covered with water.
Eggs so packed will keep without in
furious change for several months. The
dealers make use of brick watts for stor-
ing the eggs, and use broad dippers for
handling the eggs, which, as some are
taken out. float to the surface. AS the
eggs are dipped out for sale they a!e put
into ath crates to drain. and are then
washed by pouring water over them un-
til quite freed from the lime.
Eggs may be kept safely for three
months by smcarlng them with linseed
oil, melted paratfine, or any kind of oil
that will not turn rancid or be absorbed
by the shell. linseed oil is excellent for
the purpose. The egg is held between
the linger and thumb by the ends and is
dipped in the oil, and then rubbed with
the finger or with small brush to bring
the oil in contact with the whole of the
surface. The eggs are then set in dry
bran or cornmeal on the small end and
are covered with the bran sufficiently to
keep them from breaking. When filled
the box or barrel is covered and is kept
in a cool, dry place. A small quantity
of the oiled eggs may he kept in tw nc
net or a square bag and hung up in
cellar, the point of suspension being
changed every day. This prevents the
adherence OF the yolk to the she'll, which
should be avoided. The greatest in ury
TO eggs packed in dry substances is the
loss of moisture and the consequent ab-
sorption of air. This danger is avoided
by using a liquid packing, and the lime
mixture above mentioned is the simplest
and most effective, hence the best.-N,~
York Times.