The Stark County Democrat. [volume] (Canton, Ohio) 1833-1912, 1892-07-21
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PRESERVATION OF EGGS.
A Commission Merchants Advice About
the Popular Lime Method.

A Commission Merchants Advice About
the Popular Lime Method.
The lime method is the most popular
mode of preserving eggs where large
quantities are to be kept an indefinite
time. 1t must be told, however, that
lined eggs are by no means as good as
are fresh eggs, though these serve the
cooks purposes very we'll, provided they
are not boiled. For custards, cake and
the like, lined eggs figure conspicuous
ly. In reply to numerous queries is here
given in full the advice OF commission
merchant ON the picking process:
To make pickle in which to pre-
serve eggs use strictly pure stone lime,
fine, clean salt and pure water in the
following proportions: Two quarts Of
salt, sixty gallons of water and one
bushel of lime. The stronger the lime
water and freer from sediment the bet
ter. Slake the lime in a part of the
water and then add the balance of the
water and salt. Stir well three or four
times at intervals, and then let stand
until it is well settled and cold. Either
dip or draw the clean pickle into the
cask or vat in which it is decided to pre-
serve the eggs. When the cask or vat
is filed about fifteen or eighteen inches
deep, put in eggs about one foot deep.
Spread over them some pickle that is a
little milky in appearance, made so by
stirring up some of the very light par
ticles that settled last, and continue this
as each foot of eggs is added. When
the eggs are within about four inches Of
the top Of the cask or vat cover them
with factory cloth and spread on two or
three inches of the lime that settles in
working the pickle. 1t is of the great.
est Importance that the pickle be kept
continually up over this lime. For put
ting the eggs into the pickle it is con-
venient to have a tin basin punched full
of holes and large enough to hold six Oh
eight dozen eggs. The edges Of the
basin should be covered with leather,
and it should have handle about three
feet long. Fill the basin with eggs and
put both under the pickle and turn the
eggs out They will go. to the bottom
without breaking.
When the time comes to market the
eggs they must be taken out Of the
pickle, cleaned, dried and packed. Tc
clean them secure half q molasses hogs
head or something like it, filling it about
half full Of water. Have a sufficient
number of crates to hold twenty OF
twenty-five dozen eggs, made of slats
placed about three-fourths of an incl
apart. Sink one of the crates in the
half hogshead. Take the basin used t.
put the eggs into the pickle and diI
them out, turning them into this crate
When full rinse the eggs by raising il
up and down in the water, and if neces
sary to properly clean them, set the
crate up and douse water over the eggs
Then if any eggs were found when pack
ing from which the lime has not beer
fully removed they should be laid OH
out and all the lime cleansed off befor,
packing. When carefully washed they
can be set out in suitable place to dr.
in the crates. They should dry quickly
and be packed as soon as dry. In pack
ing the same rules should be observed a
| in packing fresh eggs.