Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1902-09-18
FARM and ~ ~
~ ~ GARDEN
PRESERVATION OF EGGS.

PRESERNAl ION OF E6oS'
Cold storage is the cheapest ana
most satisfactory method OF Wcscw
ing eggs in commercial quantities
but the method is impTacticahlc for
poultrymen or farmers who produce
merely for their own use or foY a
small market. 1t is important that
some roliahlC method he found by
which eggs laid in the summer sea-
son of plenty may he kept til the
hens are less prolific and the prices
of eggs are higher The Rhode
Island experiment station reports IN
terestng tests to determine the best
preserNatiyo method. Among tn"
methods employed were the use of
waterglass or silicate Of soda, table
SIT, slaled lime and salt brine, vase
line dried wood ashes, finely. groun1
gypsum, powdered sulphur, brim-
stone fumes and sulphur, pcrmanga
nate of potash, sahCylic acid AMI
salt brine. In each case fresh eggs
were carefully gathered and plaCeO
in stone jars, which were kept in a
closet where the temperature ranged
from g. to 67 degrees in summer.
They were covered with the liquid
preservative, where such was used,
or packed in dry material, as the
case might be. Vaselne was rubbed
over the shell with a cloth, while in
the birthstone fumes and sulphur ex>
pertinent the eggs were subjected to
the fumes of burnt birthstone an
hour, and then packed in flowers of
sulphur
The eggs were packed for a period
of 10 12 months, when they were eX-
amined. Those preserved with wat
erglass or with the lime, water and
salt brine, were all good for culinary
purposes, but the rest were all spoil
ed. Further experiments with the
waterglass were tried, and it was
found that as little as per cent so,
luton was effective Either wooden.
earthen or glass reCeptaCles will 40
to hold the eggs, which should be
washed clean, laid in carefully. ana
then covered with the solution of
waterglass and water. After a time
the waLerglass forms a white precip,
itation upon the shell which is reao.
lily washed off when the eggs are TAX,
en- out for use.
After being preserved in this fol
10 ID months, the whites Of the eggs
were clear, but not so impid as those
of fresh eggs. The yolks appeared
normal in color and condition. The
air cell was not enlarged The taste
was slightly fiat, or at least not per
fectly fresh, but they were suitable
for culinary use, ana probably as
good as most crate eggs commonly
found in market In preparing the
limewater and salt brine solution.
one pound quicklime and onc-halt
pound table salt were thoroughly
mixed with boiling water. After
shaking and settling, the clear SOU
ton was drawn off and poured over
the eggs. The eggs kept as well in
this as in the waterglass, the whites
beat up nicely, but lad a slightly
salt taste. This method of preserv-
ing eggs is somewhat cheaper than
the waterglass, which. however, Is
not very expensive If a s per cent so.
luton is used
Economical Methods Of Work.
A woman, who says she has occa-
sionally acted as a farm boy"
writes to the Rural New Yorker a
plea for more considerate treatment
Of boys by those who wish to make
them intelligent members OF agricul-
tural communities, particularly In
the matter Of teaching them ecoaom.
ical methods Of farm work. Their.
are many times, she says. when II Is
well TO let him think things out for
himself but when explanations are
needed Jet them be given patiently
II is important TO impress the BOY
with the idea that there is a best
way TO do everything. even to the
hanging up of a harness. or bringing
In wood. and that the best wav Il ue-
ualiy the easiest and quickest. and
will save himself and others time
and trouble. Perhaps In no way do
people make themselves 30 much
work as in mislaying tools II Il
very annoying to want hammer Or
.screwdrlyer and not be able to fno
il In its usual place One has 10
rack ones brain 10 think where the