The Black Hills union. [volume] (Rapid City, Pennington County, Dakota [S.D.]) 1889-1904, 1890-10-23
Thu YARD.
PRESERVING Eggs.

The requisites for preserving eggs, for
tlsc during the weeks of biddy's vaca-
ton, are pure cool air, even tempera.
ture and fresh, whole eggs Zone stale or
cracked IS liable to spoil all within It's
&~ar-.eaching. infuence). Under these
conditions eggs car be kept four to six
saonths by wrapping each in paper with
a tight twists then pack in baskets and
hang from ceiling of the cellar. Or pack
m common %six-pound wooden starch
boxes, slide in the lid, and set where
they will keep dry. Where cold storage
IS available, eggs may be kept by stand
ing in holes bored for the purpose in
frames or shelves, and subjetting them
TO- temperature a little above freezing.
The salt and liHe mixture is a fav-
erite, because eggs keep we'll in it in an
ordinary cellar. One pint fresh-slaked
A'me OF a creamy consistency, half-pint
coarse ealt, three gallons fresh water;
STIR well together, let settle; when clear
1t IS ready for use. Place the eggs on
end in a clean stone jar, fill within about
an inch and a half Of the top, dip over
Thorn the clear brine sufficient to cover,
lay several thicknesses of cloth on top Of
toe eggs, smear it with some of the
creamy paste at the bottom of the jar of
brine, fold back the edges of the cloth,
not letting 1t extend over the rim of the
Jar. Cover with tight-iitting lid, or
several thicknesses of paper tied OH
closely, 1t Is best to use small jars, as
frequently disturbing the brine aud en-
posing 1t to air causes it to d~eteriorate.
In making the brine it is important that
the proportions given be carefully OBJ
serveds II the lime is too strong the eggs
VIII have a cooked appearance; if too
much salt the shells will become thin,
but If just right it will keep the eggs in
good condition for several years.
Bran and salt is a good, simple pre-
sentative. Dry the bran in an oven, to
destroy possible germs, then mix with
equal quantity OF coarse, dry salt, pack
the eggs in clean, odorless vessels, in al.
ternate layers with the mixture, begin
hing and ending with the salt and bran,
and filling the spaces between the eggs
with it. Cover closely and set in a cool,
dry place. Salt tends to absorb moist
ure; eggs packed in it are liable to taste
salty and have their yolks lumpy; the
bran obviates this difficulty to some de-.
gree. Where salt is used alone or with
bran the eggs will remain good if stored
IN a dry place and the air excluded from
them as much as possible.
Coating eggs is such a tedious process
that few care to undertake it, however,
if the coating be perfect and the right
conditions observed in storing, the eggs
will keep for a long time. Other i'm
portant points in relation to packing
eggs, are: If exposed they absorb foreign
odors:. Once / put some frames of eggs
In o cold storage room with some musk
melons; the eggs became decidedly flaw
ored with the melons, and were not at
all appetizing. / have always packed
''small end down. they might, for all /
know, keep MS well, or better, large end
down.
Removed from conditions in which
they were stored, eggs become stale more
quickly than fresh ones; hence only
enough should be taken out each time
for immediate use. A hint as to cellar,
the usual place for storing eggs: By
closing the cellar windows in the morn
ing before the outside air becomes
warmer than that in the cellar, and
opening them in the evening when the
cool of the night begins. the cellar will
remain dryer and the temperature cooler
and more even than If the windows are
allowed to remain open dnring the day.
~. N. M. IN NeW York Tribune.
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