The Kalispell bee. [volume] (Kalispell, Mont.) 1900-192?, 1903-09-29
LIME Water
PRESERVES
Hen Fruit Subjected to Treatment in
This Preserving Fluid Retain
ALL THEIR NATIVE FRESHNESS
For Weeks and Months, Also Their
Appetising FIavor-Experiment at
the Guelph, Ontario, Station Have
Demonstrated the Excellence Of
This Method.

The increase in the chicken rails
ing industry in Montana during the
past few years has interested the
poultrymen of the state in the vari-
Gus methods used in preserving eggs
so that they may be placed on the
market weeks and sometimes months
after being laid, and still retain their
good qualities. Scientists have been
engaged in experimenting in the
reservation of eggs for many years
past, but it has remained for the ex-
pertinent station at Guelph, Ontario,
to finally announce that lime water
excels all other preservatives. It is
stated that eggs when immersed in
this liquid retain all of their native
freshness and appetizing flavor
Numerous Montana ranchmen who
make a specially of raising chickens
and selling eggs have tried lime
water as a preservative, and while
nearly all of them are convinced that
it is superior to sailing them, it is
not all that it is claimed to be, yet is
far better than anything ever before
advanced for that purpose.
The experiments at the station ex.
tended over a period of three years
and the eggs in each instance were
put down" when freshly laid, for, it
is stated. it is quite useless to at
tempt to preserve any other. The
time of the tests ranged from five
| to fourteen months.
! The personalities employed were
saturated lime water: lime water
plus 10 per cent of common salt: 10
per cent solution Of water glass ESQ.,
dunn siicate): per cent glycerine
and distilled water. Some of the
eggs were left in the solutions
throughout the entire experiment.
The coating of the eggs with paraffin
was also tried. After careful eX-
amination of the eggs. including
poaching. it was concluded that sat
urated lime water gave by far the
best results.
Briefly stated the results were as
follows:
|. Eggs immersed continuously in
saturated lime water. Outward APP
pearance excellent: yolks non-adher-
ent. of good color and fairly globular:
albumen somewhat more limpid than
in fresh eggs. and slightly discolor
ed; very slight stale" odor; air
space normal. Poached eggs free
from all objectionable taste and of
good appearance.
2. Eggs first smeared with vase
line and immersed continuously in
lime water. Externally somewhat
darker than the foregoing and rather
greasy; yolk globular and of good
color: albumen very faint yellow
ish tint and somewhat limpid; very
slight stale" odor: air space nor
NAL Poached egg very similar to
that of No. 1.
s. Eggs continuously immersed in
IL per cent silicate Of soda. Exter-
nal appearance good. and very SINH
lar to that of eggs in lime water:
volk globular and of good color; al
bumen but very slightly discOlored.
almost normal: marked odor of a
"soapy" character. which is further
developed in poaching: air space nor
NAL. Poached egg of very good ap-
nearance. but with faint stale
flavor.
1. Eggs continuously immersed in
solution of 5 per cent of gum arabic
and | per cent of formalin. Outward
appearance inferior to those in fore
going tests: yolks attached to shell :
albumen decidedly discolored; odol
! not marked: air space normal: ap
, pearance of broken eggs much infe
, ror to those in preceding test. de
, veloping marked flavor in poaching
, ). Eggs continuously immersed iI
, ) per cent gum arabic. plus per CEN
9 salicylc acid. Preserving solution
quite moldy and with very bat
smell Egg shells quite soft The
broken egg. though not unsightly
had a very nauseating odor and wa:
: quite unfit for food.
g. Eggs continuously immersed il
5 per cent deXtrin. plus per cen
:, salicylic acid. Preserving solution
= very mOldy and bad smelling. Egg:
:; shells are soft and contents unfit TO
" food.
;, Z. Eggs dipped momentarily il
y diluted Sulphurc acid washed an,
dipped in alkaline ammonium oXalat
y then stored in a large hottie. Egg
=. very bad and contents offensive.
~ These experiments are held to a.
ford further proof of the eXcellenc
4 of the eggs preserved in saturate
% lime water. The writer of the repol
- thinks that on the whole per cen
sodium silicate gives better result
:; than the 10 per cent solution. but h
:, is also of the opinion that lime waite
y is superior to both as an egg prese
vative. Moreover. it is cheaper an
pleasanter to the hands