Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1902-01-09


obtained for nothing j. A. NJ, Kings
county, p. E. /.
Preserving Eggs for Winter.
The Rhode Island experiment sta
ZION has issued the second part of the
fourteenth annual report In the
poultry division it treats at length on
preservation of eggs, and gives the re-
suits OF a large number of experiments
extending over long period.
1t Outlines happens that good eggs
are or nand or easily and cheaply OBJ
tainable, and in the interests of neces-
sary economy the poultryman or
housekeeper desires to keep them for
| several weeks or months before using.
Because of reques for some simple
and inexpensive wav of accomplishing
this purpose, number of experiments
were undertaken at this station to as
certain what methods of preservation
of eggs can best be utilized to econom-
ically and effectually hold he surplus
of eggs, produced in sprns, for a few
months so that they nay be used to
advantage in the fall ano early winter
to supplement the production when
eggs are scarce and costly. We ad-
wise and urge the use of the freshest
of eggs for the household when pos
sible, but our experiments prove that
good, clean eggs may be easily and
cheaply preserved for a considerable
length of time when necessary In
most methods of preserving eggs it is
desirable to exclude or sterilize the air,
which may act as a conveyor of both
germs and oxygen to the eggs. Fresh.
infertile eggs. even after several days
subjction to the temperature of incuba-
ton, are found to have changed but
slightly, and may be used for culin-
airy purposes. A fertile egg, which has
been incubated even for few hours,
so that the chick embryo has started
to grow and has then by any means
died, soon decomposes under ordinary
conditions. Among numerous methods
of preserving eggs the following have
been considered worthy of experiment.
al tests: % Water glass "a silicate of
soda), 90 dry table salt Chloride of
sodium, 90 slaked lime and salt
brine, (D vaseline, t5)dry wood ashes.
60 finely ground gypsum (sulphate of
lime), CD powdered sulphur, 80 brim-
stone fumes and sulphur. 90 perman-
ganate of potash, 10) salicylic acid,
and (1) salt brine.
Of the different methods tested in
this series of experiments the old way
of using slaked lime and salt brine
proved to be very effectual, and has
also the advantage of being inexpens-
i've. 1t is also not difficult to practice.
For a period of a few weeks only,
smearing the eggs with vaseline may
prove al, effective method of preser-
walton. In the place of vaseline al
most any clean, greasy substance may
be used. For a period of few months
only, packing in dry table salt is
worthy of commentator. The fourth
series of experiments showed that the
water glass solution could reduced
10 3 per cent and still retain it's pre-
serving quality. Water glass can be
obtained of druggists at from 40 to so
cents gallon. 1t is easily manipu-
lated and the solution may be repeat
edly used. The eggs should be com
pletely immersed in the solution, and
if any eggs float, an inner cover which
will sink them below the surface or
the liquid should be used In several
tess where the eggs were placed in
stone jars inverted saucers were used
for this purpose. The expense for the
water glass at so cents a gallon would
amount to about two-thirds of a cent a
dozen eggs. This does not include the
expense of the jar or other receptacle,
which may be of stoneware, glass or
wood.