Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1889-09-27
PRESERVING soos.
Arroosss ny which They NAY BE Success.
fully Kept for . Year.

oesss ny winch They Nay BE success.
fully Kept for Year.
1t Is stated by an Eng ,ish authority
that while eggs preserved In lime or
salt have proved to be good after the
expiration Of four months, It has not
until recently been established for what
length OF time the action Of these pre-
servatives will keep Thorn good, as four
months 10 comparatively OF little use.
from the above the reader might rea,
sonably suppose that some new process.
In the use OF the two articles, salt and
lime, was about to be given. a. 1t lie
stated as the result Of numerous exper.
iments with various substances that
these have shown their undoubted SUI
periority over all others. As hereto
lore tried In England. one process con-
sists in packing the eggs as soon as
laid III Try salt. the other in immersing
them In freshly-made lime-water. OF
these two only successful processes lime
proved much superior to salt, though
more troublesome Salt attracts
moisture from the eggs. the albumen or
white OF the egg consequently becomes
thickened and considerable air space
Is left. When lime water IL employed
the eggs are quite full and 1t IL neces-
sary to prick them before boiling or
they will crack by the expansion OF
their contents by heat
But the process by which 1t was found
eggs may be successfully preserved for
twelve months Is thus described: To
preserve. say one thousand eggs. take
about thirty-six pounds OF lime In
Jumps and place In a strong metal or
stone vessel, pouring over the same
some two gallons of boiling water.
Then cover with strong sacking. TAX
ing care the same does not fire. and
leaving in a sale place until quite cold.
Then mix with about twelve gallons O.
cold water. adding seven pounds Of
coarse salt. and pour carefully over the
eggs. quite covering them and leaving
out any sediment that may have settled
at the bottom OF the mixing pan.
Pickle. II thus rightly made. will in d
few days frost over as il covered with
very thin ice. and il this does not hap
pen add more lime until the desired enc
is attained. The pickle is poured over
the eggs in a milky condition, being
passed through fine sieve to catch any
large pieces not dissolved. Boiling
water should be used for shaking tn,
lime.
, The great secret is to have goot
fresh eggs and keep up the strength o
the pickle and the surface frosted owe
by adding from time to time fresl
strong pickle. or if not room in tn
vessel for more liquid, then freshl,
. Stacked lime. Stone or earthenwar
vessels are most suitable and shoult
a stand In cool place and not be move
! about The eggs must be freshly laid
, not more than one week old II goo
!, results are desired, and must not b
. cracked, and every egg should be test
4 ed before placing in the picking vesse
= By the above means eggs may be KEEP
q any reasonable time. certainly froI
a spring to winter.
OF the method thus described. whic
is substantially the same as has bee
known and practiced in this country 70
years with variations in the proportlo
of lime and salt as used by differer
It persons. Mr.. W. B. Tegetmeier. we
known and excellent authority, say
% y have hitherto been rather pr
possessed in favor OF the dr
Is salt method, but l doubt wheth'
u its efficacy would extend to twel'
ID months. The influence OF lime wat
X and salt is apparAlt y due to the emit
N protection from the action Of the al
l. The absorption of all carbonic acid fro
l. the water, the destruction OF all gerr
that might exist in the water, and pc
oi sibly also to the antiseptic character
a. the salt and lime. 1t Is further stat
III that Mr.. Tegetmeie', who has test
TX some of the eggs that have been Ike
Is over year by this method. describ
pt them rs being unaltered in appearan
g and looking better than shop egs
OF They were perfectly good when used
q omelets and custards, in which tn
ne could not be distinguished from or
~ nary eggs.
IT. Notwithstanding such favorable t.
CO timony, it is well remembered that eg
ty preserved for long time by any oil t
OF methods known. including the one
~ der ,nsideration, in some way oetr
ne the fact OF their preservation. Even
periods OF scarcity preserved eggs
Tor so much less per dozen than IRE
g. eggs that extravagant profits from
ms D: ocess are not very often realized
TO- y. Y. World.
,n- -
Iii Successful Understanding.