Audubon Republican. [volume] (Audubon, Iowa) 1894-1925, 1901-09-05
Methods OF Preserving Eggs

Doubtless some OF our readers are
interested in the question Of preserv-
ing eggs. For such we publish the fol-
lowing from the London Rural World:
The method most commonly in use
is as follows: The eggs are placed in
a large vessel or tub, holding large
or small quantities, as the case may
be. and these are all piled up, one on
the top of the other. A preparation
composed Of mixture of five gallons
of water with one gallon of fine slaked
lime, to which about a gallon Of salt
has been added, is made, and
when the water has dissolved
as much lime as 1t can, it is
poured over the eggs until they
are entirely covered, keeping back any
lime that may be at the bottom which
has not been dissolved. The eggs may
be kept In this manner for very long
period, but one drawback to this sys-
come so brittle that they break with
the slightest touch. II is necessary to
keep adding little lime from time to
time, otherwise the preparation will
lose its effect, and the eggs will not
be in very good state when the time
comes for them to be taken out. When
the eggs are wanted for use, they are
taken out of the solution and wiped
dry, but they should be used as soon
after as possible, as they do not keep
very long. II may here be said, and
this applies to all methods OF presery-
ing eggs, that 1t is absolutely essential
that the eggs shall be put down quite
fresh-if possible, the same day as laid
otherwise they will not preserve
nearly as well.
Another method adopted is that OF
placing the eggs in salt. This keeps
the eggs in splendid condition, but
there is slight taste given to them,
but It is not by any means disagree
able. The salt absorbs little mois-
ture from the interior Of the egg, hence
the inside becomes rather loose. and
as there Is a rattle when shaken, 1t
gives one the idea that the egg is stale.
Another method in common use in
some parts Of the country is that of
making a mixture of sulphur and lamp
black. The eggs are placed into box
with a small hole in one side, and the
mixture referred to is put upon a
saucer and lit inside the box. The
eggs are by this means entirely COW
cred over with a covering of black;
and It is claimed for this system that
the eggs can be kept for any length
of time, and always be quite fresh and
sweet. Whether this is good method
OF not. can best be judged by the read
ers. Personally. we do not recommend
1t, as the eggs being quite black would
not increase their market value-rather
the reverse.
There are other systems adopted In
various parts. but the ones that we
have given are the chief English ones.
There is another by which 1t is claimed
eggs can be kept fresh for long time,
and that is by dipping them into wax
or paraffine; but this is tedious meth
cd. and one that involves much time
and labor.
The very best way Of preserving eggs
is by freezing them. and this is the
only way, we think, by which eggs can
be kept quite fresh and good. or course
there are very few poultry keepers who
are able to do this as very few possess
a freezing chamber. and are thus able
to freeze their eggs. For this reason
we have put 1t last. as to the ordinary
poultry keeper It Is quite useless.
Too much Importance cannot be at