The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1889-10-02
PRESERVING EGGS.


II ipstatcd by an English authority
that wisile eggs preserved in i aic or salt
have nroveti 10 he good after tire expira-
ton of fonr months. it has not until re-
GENTLY been established for wnst length
If tin,e the action Of these preservatives
viii keep them good. as four months is
con,parafireiy Of little use. From the
above the reader nigh; reasonably sup
nose that some new process IN the use OF
the two articles. salt and lime, was about
to be piven. a. it is stated as the result Of
numerous experiments with various sub
stances that these have shown their un-
ao,h.cd superiority over all others. As
heretofore tried ia England, one process
consisted in packing the eggs as soon as
laid in dry salt. the other in immersing
tben, in freshly made lime water OF
these two only successful processes lime
nroxed much superior TO salt. though
more troubiesome Salt attracts moist
,,re from the eggs. the aIbumen or white
Of the egg consequently becomes thick
ened and a considerable air space IS left
When lime water is employed the eggs
are unite full and it is necessary to prick
then, before boiling or they will crack
by the expansion OF their contents BY
! heat.
but the process by which it was found
eggs may be successfully preserved for
twelve months Is thus described: Topre-
serve. say. thousand eggs. take about
tbirtv-six pounds cf lime in humps and
place in a strong metal or stone vessel,
pourinc over the same some two gallons
of boiling water. Then cover with strong
saol,ing, taking care the same does not
fire. and leave in safe place until quite
cold. Then mix with about twelve gal
Ions of cold water. adding seven pounds
of course salt and pour carefully over
the eggs. quite covering them and leav-
/ ing out any sediment that may have
settled at the bottom Of the mixing pan.
Pickle. If thus rightly made. viii IN o
few davs frost over as if covered with
very thin ice. and if this does not hap
pen add more lime until the desired end
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
si,ould be used for shaking the lime.
The gsest secret is 10 have good fresh
eggs and TO keep Qp the strength Of the
pickle and the surface frosted over by
! adding from time to time FRESH strong
pickel, or, if not room in the vessel for
more liquid, then freshly slaked lime.
Stone OF easthepware vessels are most
suitable and should sand in a cool place
and not be moved about The EggE must
be freshly laid. not more than one week
old II good results are desired, and must
not be cracked. and every egg should be
tested before placing ih ths piQkliRg yes
sci BY the above means eggs may hs
kept any reasonable time, certainly from
spring to winter.
OF the method thus described, which is
substantially the same that has been
known and practieed in this country for
wears. with variations in the proportions
OF kme and salt as used by different per-
sons, Mr. w. B. Tegetmeier, a well known
and excellent authority, says: II have
hitherto been rather prepossessed in IA
vof Of the dry salt method, but doubt
whether is efficacy would extend to
twelve months. The influence Of lime
water and salt is apparently due 70 the
entire protection from ths action OF tho
! air. the absorption Of all carbonic acid
/ from the water, the destruction Of all
( germs that might exist in the water, and
possibly also to the antiseptic character
OF the s>lt and lime" 1t is further stat
ed that Nj. Tsgetmeier. who has tested
some Of the eggs thar have been kept
over year BY this method, describes
them as being uBsltered in appearance
and looking better than shop eggs. fhsy
were perfectly good when used IN ONE
lets and custards, In which they could
not be distinguished from ordinary eggs.
Notwithstanding such favorable testi-
mony. it is well remembered that eggs
preserved for long time by any of the
methods known, including theone under
consideration. in some way betray the
fact of their preservation. Even in pc
RODS of scarcity preserved eggs sell for
so much less per dozen than fresh eggs
| thaI eAlTaNdbdnb plO4itS AiOiH INC l'ioNSss
are not very often realized. In this con-
nection it may be well 60 state that a
formula. used in New York state with
good results. for the lime and soft pickle
is in tie proportions of one bushel of un-
slaked lime and eight quarts of salt TO
sixty-five gallons Of water, to be pre-
pared and used in much tho same man-
ner as above described