The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1901-05-15
HOW TO KEEP EGGS.
a Method That Will PsererVe Them
sasonably Fresh.

The News ard Courier, Of May 6,
says the question of how to keep eggs
reasonably fresh" for a considerable
time is one which concerns far mere
people than the question Of how to keep
the Philippines or Cuba, and as many,
| perhaps, as any one general household
| problem that might be stated, and it is
one Of never failing interest The
United States epartment Of agriculture
regards it as being Of enough Importance
to warrant attention in Gov, rnmens
publication, and answers it accordingly
| in Farmers bulletin No. 12S, just is
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 in hand.
Oae old domestic msthoi Of preserv-
ing eggs, it is noted, is to pack them
in oats Or bran; and anotheris to cover
them with lime water, which may or
may not contain salt. The results Of
of such msthods are not uniform. Some
times the eggs remain fresh and Of good
favor, and atosher times spoil. Recent
ly in Germany twenty methods were
tested, the eggs beipg kept for eight
months. Those kept in brine were all
bad, because Of the salt having pene-
trsted the eggs. OF those wrapped in
paper so per cent were bad. The same
proportion Of those preserved in s,lu-
ton of salicyGc acid and glycerine were
uufs for use. Seventy per cent Of those
rubbed with salt. and the same proper
tion of thoss packed in bran; or covered
with parafin, or 'vsrnished" with so
luton Of gIycerins and salicylic aoid,
were bad. OF those sterilizsd by plac-
ing in boiling water for twelve to fifteen
seconds half were bad. Half of those
treated with solution Of alum Or put
in s solution Of Eaiicylic acid we're bad.
Forty per cent Of those ''varnished"
with water glass, collodion, or shellac
were spoiled. Twenty per cent Of
those packed in wood ashes, or treated
with solution Of boric acid and water
glass, or with solution Of perm1n.
ganate Of potash, were bad. Those
''varnished" with vsseiine, OF preserved
in lime water" or in "a solution Of
water glass" were ali good" /
Of the last three, and successful
methods, preservation in solution Of
water glass is especially recommended,
for the reason that lime water some
times" communicates to the eggs
di'agreeaole door and taste, ano
"va,ni2hirg" the eggs with vsseiiae
consumes TOO much time when there is |
= la.ge quantity to bs preserved.
Water g,sss, OF soiu 10 glass, it Is
no.eo, is tae popular nsme for p9Izs
SUM slllcate, or for soci1m sl,ica.e,
Tie commsrcis: arsele often belas =
mixture OF tie twt. The commercial |
xrt.cle is USED tcr preserving egss IS i. ls
much cheaper than the chemically purS |
article. Il is commonly sold ID tWo |
forms. liquid about the consistency
Of molasses, and poader. The syrup
fo1m is sometimes sold st wholesale, as
loS as one and three quarter cents q
pound, but sells at retail IS high as ten !
cents pound. A solution Of the
proper strength for preserving eggs Is
msde by dissol7ing one quart Of syrup
thick water glass in ten parts, by |
measure, Of water. # the powder is
used less is required for given Quantity |
Of water. Much Of the water glass |
offered 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 it
should be boiled and then cooled before |
mixing With the water. glass. The
solution should be carefully poured
over the eggs packed in clean and
sweet vessel. Wooden vessels should
be thoroughly scalded" for such use.
The eggs should not be washed before |
packing, and when packed should be
kept in cool place. One gallon Of the
solution" is enough for fifty dozen
eggs, if they are properly packed. yhe
shells Of eggs so preserved are apt to
''crack" in boiling, which msy be pre-.
vented by punct1ring the big end with
a pin before boiling.