Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1889-11-15
PRESERVING EGGS.
Methods Successfully Praticed for Keep
ing Eggs.


Methods Successfully PratIced for Keep
Ing Egg
It is stated by all English authority
that while eggs preserved in lime or salt
have proved to be good after the expira-
ton Of four months, it has not until re-
Gently been established for what length
of time the action of these preservatives
will Keep them good. as four months Is
comparatively of little use. From the
above the reader might reasonably sup
pose that some new process in the use OF
the two articles. salt and lime, was about
to be given, as it is stated as the result OF
numerous experiments with various sub
stances that these have shown their I'M
doubted superiority over all others. AS
heretofore tried in England, one process
consisted in packing the eggs as soon as
laid in dry 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 moist
ure from the eggs, the albumen or white
of the egg consequently becomes thick
ened and a considerable air space is left.
When lime water is employed the eggs
are quite full and it is necessary to prick
them 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
thirty six pounds of lime in Jumps and
place in strong metal or stone vessel,
pouring over the same some two gallons
of boiling water. Then cover with strong
sacking, 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 coarse 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, will in
few days 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 milky condition, being
passed through fine sieve to catch any
large pieces not dissolved. Boiling water
should be used for shaking the lime.
The great secret is to have good fresh
eggs and to keep up the strength of the
pickle and the surface frosted over by
adding from time to time fresh strong
picket, or, if not room in the vessel for
more liquid, then freshly slaked lime.
Stone or earthenware vessels are most
suitable and should stand in cool place
and not be moved about. The eggs must
be freshly laid, not more than one week
old if good results are desired, and must
not be cracked, and every egg should be
tested before placing in the picking yes
sci. BY the above means eggs may be
kept any reasonable time, certainly from
spring to winter
Of the method thus described, which is
substantially the same that has been
known and practiced in this country for
years, with variations in the proportions
of lime and salt as used by different per-
sons, Mr.. w. B. Tegetmeier, a well known
and excellent authority, says: 81 have
hitherto been rather prepossessed in IA
vor of the dry salt method, but doubt
whether it's efficacy would extend to
twelve months The influence of lime
water and salt is apparently due to the
entire protection from the action of the
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 salt and lime" 1t is further stat
ed that Mr.. Tegetmeier, who has tested
some of the eggs that have been kept
over year by this method, describes
them as being unaltered in appearance
and looking better than shop eggs. They
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 we'll remembered that eggs
preserved for long time by any of the
methods known, including the one under
consideration, in some way betray the
fact of their preservation. Even i'll pc
riods of scarcity preserved eggs sell for
SO much less per dozen than fresh eggs
that extravagant profits from the process
are not very often realized. In this con-
nection it may be well to state that a
formula, used in New York state with
good results, for the lime and soft pickle
is in the proportions of one bushel of I'M
slaked lime and eight quarts of salt to
sixty-five gallons of water, to be pre-
pared and used in much the same man
ner as above described.