The Caucasian. (Clinton, N.C.) 188?-1913, 1909-04-01
KEEPING EGGS FRESH.
Water-Glass is the Best Preservatiye
and the Process Is Simple.

Uncle 10, in The Progressive
Farmer.)
M INQUIRIES are made all the
I'M year round regarding the pres
LIZ ervation of eggs. but there IL
only one appropriate and economical
time to put them up and that Ii when
eggs are most plentiful and cheapest
When eggs are dear many refrain
from eating them because they are
too expensive, but IL they could be
had at summer prices. they would be
used extensively all the year round,
and The preserved eggs meet the de-
mand 1t Is nearly six years since
first tried water-glass for preserving
eggs. and / have kept at 1t every year
since. There are various materials
employed for preserving, but not one
so reliable as the water-glass.
| receive many questions on the
subject. Some want to make their
own water-glass. l have never at
tempted 1t, neither do | encourage
such a step az materials and appii-
ances are required which none but
practical manufacturers possess. The
price. too, is SO low that 1t is cheaper
to buy it than to be bothered trying
to produce it, and counting failure.
Others want to know II the old liquid
which they have been using for a
year will do again. l have tried this.
and although the lotion was hardly 80
clean and sweet as the new, eggs re-
mained good in 1t for another year.
I, therefore, cannot say anything
against 1t, but still prefer a fresh
supply every year, and 1t is SO cheap
that 1t Is no way prohibitive. Some
are disposed to make up the quaint
tiles required by adding new to the
old, but I do not like this, as such
mixtures are often a little doubtful.
1t is better to begin with new liquid
and new eggs every year, when a
perfect start will be made, and the
termination will be equally so.
In setting about the actual pre-
serving. get a number of old wooden
lard tubs and buckets or stone jars.
clean them out, and put them In
cool dairy, pantry or cellar, or in
some position where the sun will not
shine on them, or the wind blow over
them to cause evaporation. Fill each
one half full of water that has been
boiled, and measure carefully in. To
each gallon of water add one pound
of water-glass, or to every sixteen
pints of water add one pint of the
preservative. Mix while hot, and
when cold the eggs can be put in. II
the receptacle is half full of the
liquid, as advised, when the eggs are
put in it will be quite full. From
one to four hundred are sufficient for
one dish.
All may be put in at once, or daily
as collected. | prefer the latter way,
as they are always fresh. AS each
dish is filled a covering may be put
over the top to exclude the dirt, but
it is not necessary for their preser-
walton that they should be closely
shut up. 1t Is, however, absolutely
necessary that all should be under
the liquid, and once submerged, that
is all that is necessary.
One point must be observed: none
but absolutely fresh eggs should be
dealt with Great as the capabilities
of the water-glass are, it is not re-
storer of tainted or decayed eggs.
Let all the eggs be fresh, and abso-
lutte preservation can be guaranteed.
Turkey, guinea and goose eggs can be
preserved by this method.
Water-glass can be had Of most
country merchants and drug stores.
or, if they do not keep it in stock, they
can order it for you from their whole
sale merchant or jobber. The price
varies, ranging from $1.25 to $1.75
per gallon for the liquid, and about
25 cents per pound for the dry.
Numerous people who preserve
eggs in this way sell them as new
laid, strictly fresh, and there are few
or no objections to the eggs them
selves. It speaks greatly in favor of
the efficiency of the preserving pro-
cess that this fraud is possible, for II
eggs can be kept so perfectly for six
or twelve months as to pass as fresh
laid, surely no further testimony need
be desired. UNCLE 10.