The Batesburg advocate. [volume] (Batesburg, S.C.) 1901-1911, 1901-05-15
HOW TO KEEP EGGS.
A Method That Will Psererve Them
r .asonablY Fresh.

Auo NeWb 6Eu OOurler, OF May D,
says the question of how to keep eggs
reasonably "fresh" for considerable
time is one which concerns far more
people than the question Of how to keep
the Philippines or Cuba, and as many,
perhsps, rs any one general household
problem that might be stated, and it is
one of never failing interest The
United States department Of agriculture
regards it as being Of enough importance
to warrant attention in a Gov, rnment
publication, and answers it according y
In Farmero' bulletin No. 1873, Just ls-
sued from the Government press, which
is devoted to the general subject OF
Eggs and their uses as Food" We
give the substance Of so much Of the
document as relates to the particular
question N hand.
Ole old domestic method of p1eserv-
ing eggs, 1T is noted, is TO pack them
in oats or Drsp; and anotheris to cover
them with liue water, which may or
may not contain salt. The resul q of
Of such methods are not uniform. Some
times the eggs remain. fresh and of good
flavor, and st other t.m5 spoil. Recent
ly In Germany twenty methods were
tested, the eggs teing kept for eight
months. Those kept Ia brine were all
bad, because of the salt having pene-
tra,od the eggs. OF those wrapped in
paper 50 per cent were bad. The same
proportion of those preserved in a solu.
tion of saioyljo acid and glycerine were
unit for use. Seventy pet cent Of thos @
rubbed with salt, and the same proper
uon.of those packed in bran; or covered
with psrsffin, or ''vsraishe with a so
luton Of glyoerine and salioylic acid,
were bad. Ot those sterilizad by piac-
ing In boiling wator for twelve to fifteen
secoRds half were bad. Half of those
tiested with q solution of alum or put
in solution of salicylic acid were bad
Forty per cent of those ''varnished"
with water glass, oollodion, or shellac
were spoiled. Twenty per cent OF
those packed in wood ashes, or treated
with solution of borio acid and water
glass, or with solution Of perm An.
gsnate Of potash, were bad. Those
Vanished with vaseliue, or pres rv ID
In lime water or In "a Boluuon of
water glass" were ''sll good"
Of the last three, and successful
methods, preservation in a solution Of
water glass is especially recommends I'd.
for the reason that lime water some
times" communicates to the eggs
dita greesole odor and taste, aud
vanishing" the eggs with v&seline
consumes too luch time when there is
large quantity TO be preserved.
Water glass. or SOLUBLE glass, it is
noted, is the popular name for potas
sium silicate, or for sodium siiIoale e,
the commercial article often being 8
mixture of the two. The commercial
article Is used representing eggs as it is
much cheaper than the chemically pure
article 1t is commonly sold IN twn
iUrIns. a IiYuIu about the consistency
of molasses, and powder. The syrup
form is sometimes sold at wholesale, as
low as one and three quarter cents a
pound, but sells at retail as high as ten
cents q pound. A solution OF the
proper strength for preserving eggs is
made by dissolVing one quart Of syrup
thick water glass In ten parts, by
measure, of water. If the powder is
used less is required for given quantity
of water. Much of the water. glass
off sred for sale is very alkaline, and
should not be used as it will not keep
eggs we'll" Only pure water should be
used in making the solution, and ii
should be boiled and then cooled before
mixing with the water glass. The
solution should be carefully poured
over the eggs packed in a clean anG
sweet vessel. Wooden vessels should
be thoroughly scslded" for such use
The eggs should not be washed before
packing, and when packed should b,
Kept In cool place. One gallon of tn,
solution" is enough for fifty dOzeI
eggs, if they are properly packed. Th,
| shells of eggs SO preserved are apt tC
crack" In boiling, which may be pre-
Veuted by puncturing the big end will
pin before boiling.