The Louisiana populist., 1897-08-13
PRESERVING EGGS FOR HIGHER PRICES.

When eggs are preserved and placed
on the market, they will not take the
place of fresh ones, and commission
merchants never sell them for fresh
eggs, no matter how we'll they look
Buyers are naturally suspicious and
the highest price is only paid when
the dealer can guarantee his stock to
be strictly fresh. There are numerous
methods for preserving eggs and they
will keep five or six months but an ex-
pert can easily select them from those
strictly fresh. In preserving eggs,
the first requisite Is to have them
strictly fresh. A single bad one in
package will damage those around it.
The second requisite is that they be
from hens kept apart from males. In
fertile eggs will keep much longer than
will fertile ones. This statement is
based upon observation and there is
no theory about it.
The most satisfactory method that I
have tried is the boiling water process.
The sweetness and natural flavor of
the eggs are retained. When broken,
the yoke will appear round and the
white have it's usual frmness. Fill a;
wire basket with fresh eggs, dip into
kettle of water just boiling and allow
to remain ten seconds. The water
must be kept boiling, but not vigor-
ously. It closes the pores. A wire
basket holding two dozen is conve-
nient size. One that will answer the
purpose can be made of wire netting.
If an egg should crack, do not pack it.
To prevent loss by cracking, pour a
little warm water over the eggs before
putting them into the boiling water.
For best results, the eggs should be
dipped as fast as gathered. When cold
pack them in salt bran, oats, etc. Salt
is to be recommended on account of its
preserving qualities. Buy a good
grade. Adulterated salt will often
harden around the shell and render
unpacking difficult. If this should oc-
cur, however, pour on lukewarm water.
The eggs can then be taken out Of the
salt without breaking. Pack in small
cases. The eggs ought to be turned
once a week, but twice month, if
kept in dry, cool place, will an
iwer. The turning is to prevent
the yolk rising and clinging fast
to the shell. I have had good sue
cess in preserving eggs by the lime
process. They always keep well, but
much of their freshness and natural
flavor is destroyed. The following is
the preparation for the lime liquid
Unslaked lime, twelve pounds; salt.
i three quarts; water, twenty yfour gal
Ions. nix in stone or wooden re-
ceptacle, stir we'll and let settle, then
stir again and let stand until perfectly
clear, then pour of. Dissolve five
ounces each of common baking soda,
cream tartar, borax and saltpeter and
one ounce alum, in one gallon Of boil
ing water. When cold add the lime
water. This amount of liquid vii
cover seventy five dozen eggs Seventy
/ five dozen eggs will fill a medium -sized
barrel half full. When through pack
ing the liquid should stand an incl
above the eggs. Place a cloth ovel
: the eggs and spread a bucketful Of the
Lime sediment on it. Great care mus
be taken not to crack an egg. If on,
. is cracked it will soon decompose ant
in time contaminate all the eggs in tn
barrel.
Another popular method Of preserv
ing eggs is to dissolve four ounces 0
beeswax in eight ounces of warm div
oil. Anoint the eggs with this mix
ture. The oil will be aborbed by til,
shell Immediately and the pores illet
with the wax. Pack in salt and kee]
, in a dry, cool place. This method ha
: proved q decided success with many
= American Agriculturist.