The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1889-09-25

II is stafed by an English authority
that while cg-s preserved ia j nlc or salt
have prored to be good after tlse expira-
tion Of foar months. it has not Until re-
Gently been established for wnat length
Of time the action Of these prescrvatives
viii keep them good. as four months is
couiparatirely Of little use. From the
above the reader might reasonably sup
rose that some new process IN the use OF
the two articles. salt and lime, was about
10 be given. as il is stated as the result OF
numerous experiments with various sub
stances that these have shown their I'M
dos,l,tr,l superiority over sll others. As
heretofore tried in England. one Froress
consisted IN packing the eggs as soon as
laid In dry salt. the other IN inimersing
,hem IN freshly made liue water OF
these two only successful processes lime
proved much superior to salt. though
more Troublesome. Salt attracts moist
ura from the eggs. the aIbumen OF white
If the egs consequently becomes thick
,.n.,i ard 4 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 viii crack
by the expansion Of their contents by
heat.
But the process by which it was found
eggs may toe successfully preserved for
twelve months is thus described: Topre-
serve. say, a thousand eggs. take about
thirty-six pounds Of lime in Jumps and
place in strong metal or 81 ne vessel,
nourinr over the same some t,rO gallons
of boiling water. Then cover ith strong
saci,ine. taking care the san does not
Z fire. and leave in a 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 on, any sediment that may have
I settled az the bottom Of the mixing pan
Pickle. if thus rightly made. viii IN .
few daSs frost over as il 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
/ lsree pieces rot dissolved. Boiling water
si,enld be used for shaking the lime.
The gre5t secret is to have good fresh
eegs and to keep up the strength of the
pickle and the surface frosted over by
I adding from time to time fresh strong
nickel. OF. If not room in the vessel for
more liquid. then freshly slaked lime.
Stone or eastlepware vessels are most
suitable and should sand in cool place
and not be moved about. The sggg 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 in the piekliRg yes
sci. By the above means eggs may pe
kept any reasonable time, certainly from
spring to winter.
/ OF the method thus described. which is
substantially the same that has been
known and Iractieed in this country for
years. with variations In tie proportions
Of Eme 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
vof Of the dry salt method, but doubt
whether lis efficacy would extend to
twelve months. The influence Of lime
water and salt is apparently due 70 the
entire protection from the action Of the
air. the absorption Of ali carbonio 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 Il is further stat
ed that NJ. Tegetmeier. who has tested
some Of the eggs that have been kept
over o year by this Iaethod, describes
them as belng uBaitered il appearance
and looking better than shop eggs. fnsy
were perfectly good when used Ia 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
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 un-
slaked lime and eight quarts Of salt to
sixty-iive gallons OF wgter, TO he pre-
pared and used in much the saHls man-
ner rs above described