The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1904-05-11
HOW TO PRESERVE EGGS.

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While eggs are plentiful and the prices
are low, 1t is very important to know
how, they may be packed away for use
against the day when prices are high
The advantage is almost equally divided
between householders In the city and In
the country. The one buys eggs at the
lowest market price, while the other may
refrain from selling his product. The
farmer has slight advantage in know
ing that the eggs he packs away are OBJ
solutely fresh. Assuming that the eggs
have not begun to deteriorate, whether
gathered from the nests or bought in the
market, they may be so treated and
stored that they will keep practically
fresh for year or more.
However they are packed whatever
the preservatiye, there is one prime con-
dition which must not be overlooked II
the eggs are to be kept from spelling.
They must be packed with the small end
down, allowing the yelk to rest in the
center Of the albumen. In the large end
is an air space which obviously should
be at the top when the egg Is packed;
otherwise there would be constant ir-
ritation in the body of the eggs, as the
air would seek to rise. The chances are
that If this air cell Is on the side or UNI
derneath the yelk. the egg would deter
iorate or be spoiled in whatever prepara-
ton will also be taken when In dry pack
ing not to allow the shells to touch one
another.
Among the methods for preserving
eggs, which have been followed with
varying success. are what are known as
lime water turning, glycerine fat or
butter, cold storage, salt, sawdust and
water glass or silicate of soda. OF these
methods the most reliable are the water
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As the object of this article Is to give
reliable methods which may be used by
small packers as well as large, the cold
storage plan, while not recommended as
the best. is impracticable for most peo-
pie The lime water process, patentfd In
England about 100 years ago, is good, but
has serious disadvantages The preserv-
alive consists of a solution-one part
salt, four parts fine Stacked lime and 20
parts water It takes about a week to
complete this solution when 1t is poured
over the eggs packed in earthenware,
1t should completely overflow the eggs
and be covered by and kept in touch with
a cloth saturated with lime, which Will
renew the waste in strength caused by
absorption. This process keeps the eggs;
but 1t has its disadvantages in that the
egg is given a bracklsh taste and Is I'M
fit for boiling purposes. The lime In the
shell having passed into the solution the
shell disintegrates in the boiling water
To pack the eggs In good quality OF
coarse-flne salt. small ends down and not
allowing the shells to touch one another.
is better. BY Keeping them In coo,
place the eggs will remain good for
year or more, and while they nave
slight taste from the salt, this is not OBJ
jectionable to many people Eggs pre-
served in salt, however, are not good for
marketing purposes. as they lose some
weight by the absorption of some OF their
moisture by the salt, and they are apt
to rattle when violently shaken. But this
is not sign that they are spoiled.
The best and newest preservatiye, one
that Is recommended by the department
of agriculture. Is that known as water
glass" or to 10 per cent solution OF
silicate of soda. A concentrated solu-
ton can be bought of the druggist, and
to this should added five to ten times its
bulk OF pure water. The eggs, when
dipped in this solution and then allowed
to dry, are covered with transparent
film which renders them impervious to
the air. After being wiped, they may
then be packed away in layers, little ends
down. and kept, 1t is claimed, indefinite
ly. 1t Is said that eggs preserved In sill
icate of soda for two years have been
set and Matched out. II this Is true they
must have remained in perfect state OF
preservation. Treated with the water
glass film, they may be packed in saw
dust and put away in the cellar. This Is
now one of the most popular methods for
preserving eggs and one which Is spe-
cially recommended. Care must always
be taken that they are fresh when
treated and packed, for no process will
restore life to spoiled eggs and when
such are found after being packed, they
were either not treated properly OF were
IN that condftfon when being packed.