Elmore bulletin. [volume] (Rocky Bar, Idaho) 1889-1906, 1889-10-05
PRESERVING COOS.
a rteesas by Which Thsy sa@y 10 success.
fally Kept for q Year.

Rfoesas By Which They Aa@y No sueesss-
faily Kept for g Year.
u il stated by an Eng ish authority
that while eggs preserved in line "a
salt have proved to be good after the
expiration % four months. IL has not
until recently been ests blished for W hat
length OF time the action Of these pre-
seryatiyes will keep them good. rs four
months La comparatively of little use.
From the above the reader might rea-
sonasly suppose thai some new process.
in the Use OF the two articles, salt and
lime. Was about TO be given, 10 1t lie
stated rs tho result OF numerous exper-
iments with various substances thar
these have shown their undoubted su-
periority over all others. As hereto.
fore tried in England. one process con-
sists In packing the eggs as soon M
laid in dry salt. the other In immersIng
them In fr@,hsy-made Underwater 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 becomea
tiiickened and . considerable air space
Is left When lime water 10 employed
tho eggs are quite full and IL 10 nsces-
sary 10 prick them before boiling or
they will crack BY the expansions Of
thelr coassnts by heat
But the process by which IL wxs found
eggs may DO successfully preserved for
twelve months IL thus described: 70
pressrys. say one Thousand eggs. take
about thirsy-six pounds OF lime In
Jumps and place la strong metal or
stone vessel. pouring over tbs same
some two gallons OF boiling water.
Then oovers With strong sacking. TAX
Ing care the same docs not fire. and
leaving 10 s.safe place until quits cold.
Then mix With about twelve gallons O.
cold wat1r. sdding seven pounds OF
coarss salt, and pour carefully over the
eggs. quite covering them add leaving
out any sediment that may have settled
ut the bottom Of tina mixing pan.
Pickle. II thus rightly made. will Ia .
few days frost over - II covered with
very thin Ice. and 10 this doea not hap
pea add mor4 Iime until the desired end
- attained. The piekis Il poured over
the eggs In . milky condition. hsipa
passed through nne sieve 70 catch any
larNs pieces not dissolved Boiling
water should be used for slsking the
lime
The great secret II 10 have good
irnsh eggs aad keep ny the strength OF
the pickle and the surface frosted over
by adding from lime 70 time fresli
strong pickle. or IL not room In the
vessel for more liquid. then freshly
Stacked lime. Stone or earthenwars
vessels ags seost suitable and should
stand la = cobl place and not ss moved
abonL The eggs must be freshiy laid
not more than one weex old n good
results are desired. and must not he
craeked, and every egg should be test
csl beiOre placing Ia the picktiag vessel,
by the above means eggs may be kept
any reasonable time. certainly from
spring TO winter.
ot the method thus described. which
Is substantially the same a. has been
Anomn and pracliced In this country Tor
years. VITA variations In the proportion
Of time and salt as used BY dstfersni
parsons MIR. w. ~ regetmeler. a m.ti
known and exesiient authority. ~, j.
have hitherto been rather pro-
possessed In favor of thu dry
sstl method. but doubt whether
IT. efficacy would extend % tweIss
months The influence OF lime water
and salt j. apparent i due 10 tho satIra
protection from the action OF the air.
the absorption " all carbonic acid from
taaa water. Lbs destruction Ut ali germs
that might axist Ia the water. and pos
sibly also to.fhe sntisspsic character OF
the sail and inns. !, IL fs-ther stated
that Mr. Tegrinisle who has tested
.spne III. lAs eggs that hava been kept
over = year b this method. describes
them A. being unaltered In appearances
and looking better Than shop eggs
They were perfectly good whom used In
omale.s and cuatards. 10 which they
could MT be distinguished from ordi-
nary eggs,
Notwithstanding snch favorable tss.s
timany, IL II wep rsmembered that eggs
preserved. Cor q long lime by any Of the
methods knowny Including ihs one I'M
der consideration. in some way hetra,
,he TACT oi MISREPRESENTATION Even In
lssel.,ds OF scarcity p eserved eggs sell
ior 80 much leas per dozen Than tsesh
eggs that exsravagaat profits from the
process ARE not very often realized =
y. Y, World.