The Marlboro democrat. [volume] (Bennettsville, S.C.) 1882-1908, 1901-05-17
HOW TO KEEP EGGS.
a Method That Will Psererye Them
4 M r sasonably Fresh. ,5S

sasonablY Fresh. /
Tho News ard Courier, Of May 6,
says the question Of how to- keep egga
reasonably "frosh" for considerable
time is ono which conoorps far more
people than the question Of how to keep
the Philippines or Cuba, and as many,
perhaps, as any one general household
problom that might bo stated, and it is
ono Of never failing interest The
United Statos department of agriculture
regards it Us being Of on nough Importance
to warrant attention in q Gov, rnmont
publication, and answers it accordingly
in Farmers bulletin No. 1913, Just is.
sued from tho Government pross, which
is devoted to tho general subioot Of
Eggs and their usos as Food" We
give tho substance Of SO much Of the
document as relates to tho particular
que tstion in hand.
Ono old domestic method Of prosery.
ing eggs, it is noted, is to pack them
in oats or bran; and anotheris to cover
them with limo wator, which may or
may not contain salt. Tho results of
ofsuoh methods are not uniform. Some
times tho eggs remain fresh and of good
flavor, and at other times spoil. Reoent-
~ In Germany twonty methods wero
tested, tho eggs being kept for light
months. Those kept ia brlno were all
bad, bccauso Of the salt having pene.
trated the eggs. OF those wrapped in
paper ~ per cent were bad. Tho same
proportion of those preserved in a s,lu-
tion of sa'ioylio acid and glycerino wero
unfit for use. Seventy per cent of thos Q
rubbed with salt, and tho samo proper
lion Of those packed in bran; or ooyo fe d
with parafin, or "ysroi shed with SO
lution, OF glyoeline and salioylio aoid,
were bad. OF those sterillzod by plao-
Ing in boiling water for twelve to fifteen
seconds half wero bad Half OF those
Treated with solution Of alum or put
IN . solution of salicylio acid were bad.
Forty per cent of those .'yarnishedn
with water glass, oollodion, or shelIao
we're spoiled: Twenty per cont OF
those packed in wood ashoa, or treatcd d
with solution of borio aoid and water
glass, or with a solution Of perm IN.
ganate Of potash, wore bad. Those
''varniehed" with vaselino, or preserved
in lime water" or in "a solution Of
water glass" wore "all good"
Of tho last three, and suocessful
methods, preservation in a solution Of
wator glass is especially recommended,
for the reason that limo water "some-
timoB" communicates. to tho eggs
q disagreeablo odor and tasto, and
"varnishing" tho eggs with vaseline
consumes too much time whenthore is
large quantity 10 be preserved.
Water glass" or SOLUBLE glass, it is
noted, is the popular name for potss
sium silioate, or for sodium silloate,
tho commercial article often being q
mixture Of the two. Tho commercial
article ia used forpreserving egga as it is
much cheaper than tho chemically puro
article. 1t is commonly sold in TWO
forms. a liquid about tho consistency
OF molasaes, and a powder. The syrup
form is somo times sold at wholesale, as
low al, one and three quarter q oents q
pound, hut. aells at.reiail ID: :hish,aa ton !,
cents a pound. A solution 3 of tIe I
proper strength for preserving eggs is
made by dissolying ono quart of syrup
.nlOA lo "ateE.glass IN ton parts, by
measure, of water. IF the powder is
used less is required for givon Quantity
OF water. Much Of tho water.glsss
offered for sale is very alkaline, and
should not be used as it will not keop
egg, we'll" Only pure water should bo
used in making tho solution, and it
should be boiled and thon cooled before
mixing with the water.glass The
solution should be carefully poured
over tho oggs packed in clean and
sweet vessel. Wooden vessels should
pc thoroughly eoaldod" for such use.
The eggs should not bo washed before
packing, and when packed should be
kept in a COOL place. Ono gallon Of tho
solution" is enough for fifty dozen
eggs, il they are properly packed. Tho
shells Of eggs so preserved arc ant to
''oraok" in boiling, which may bo pro-
vented by punctnring tho big ond with
a pin before boiling.