Woodville Republican. (Woodville, Miss.) 185?-current, 1889-08-17
PRESERVING EGGS.


Process by which They May 30 Success.
fully Kept for Year.
Il Is stated by an English 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 them good, as four
months is 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, as it is
stated as the result Of numerous exper-
iments with various substances that
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 as
laid in dry salt the other in immersing
them in freshly-made lime-water. or
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 is employed
the eggs are quite full and 1t is 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 describedi To
preserve, say one 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, TAX
ing care the same does not fire, and
leaving in safe place until quite cold.
Then mix with about twelve gallons OF
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, If thus rightly made. will in
few days 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
large pieces not dissolved. Boiling
water should be used for shaking the
lime.
The great secret is to have good
fresh eggs and keep up the strength Of
the pickle and the surface frosted over
by adding from time to time fresh
strong pickle. or If not room in the
vessel for more liquid, then freshly
Stacked lime Stone or earthenware
vessels are most suitable and should
stand in q 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 test
ed before placing in the picking vessel
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 as has been
known and practiced in this country for
years. with variations in the proportion
of lime and salt as used by different
persons. Mr. w. B. Tegetmeier, well
known and excellent authority, says:
81 have hitherto been rather pre-
possessed in favor of the dry
salt method, but l doubt whether
its 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 pos
! sibly also to the antiseptic character ol
the salt and lime. It is further stated
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
omelets and custards, in which they
/ could not be distinguished from ordi-
, nary eggs.
Notwithstanding such favorable tes-
, timony, it is we'll remembered that eggs
I preserved for long time by any of the
! methods known, including the one un-
der consideration, in some way betray
the fact of their preservation. Even In
l periods 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. =
. N. Y. World.
Successful Undertaking.