Payette enterprise. (Payette, Canyon Co., Idaho) 1909-1935, 1909-12-02
FRESHNESS OF FOOD.
Simple Scotch and English Methods
For Preservation Explained.

For Preservation Explained.
Consul Maxwell Blake. writing from
Dunfermline, says Of the simple meth
DDS used in Great Britain to keep fruit
and eggs fresh:
a correspondent in Surlingshire
writes me that he has recently CON
Quoted some successful experiments in
reference to the packing of fruit for
transit without the aid Of refrigera
ton, his method being simply to pluck
the fruit at height of sun to avoid al
adhering dampness. and imm2liatelr
pack in prepared cases containing
granulated sugar. Care must be take
that the sugar utilized for the pur
pose is also quite devoid of moisture.
and the cases should be so construct
ed as to be as nearly as possible i'm
pervious to atmospheric vapcrS
the sugar and the cases. us may be-
inferred, should be designed for anc
admit of constant reuse.
The great fiuctuation in the price
of fresh eggs in Great Britain, ranging
from 10 cents dozen in summer 10
from 60 to 10 cents a dozen in winter
and produced with difficulty even
then-gives popularity to the econom-
ical practice of artificially preserving
them during the cheap season, the
most successful method employed by
the householder being as follows:
"'MiX together in an earthenware
jar nine parts of boiled water, which
has been thoroughly cooled. and one
part of glass water. Glass water is
obtained by fusing two parts Of quartz
sand with one of sodium carbonate.
adding one-tenth part of small coal.
Place the cool cleaned eggs into a jar
and cover well with the liquid con-
tinually adding sufficient liquid TO keep
the eggs entirely covered as others are
added. Water glass can be purchased
in this country from chemists and
generally bears on the labels the exact
proportion to be used, varying from
8 TO 10 per cent. Eggs preserved in
this way are less brittle in the she'll
than those preserved in limewater
and will sometimes boil without crack
ing if a small pin point aperture is
made in them.
1.-THE proportions used for the lime
in Scotland are twenty
gallons of water, four of lime and one
of salt Allow to stand for a few
hours, then pour it over the eggs in
the same way as the water glass. a
little lime should be added from time
to time during the period of preserva-
ton; otherwise the solution will lose |
its strength. The eggs preserved in
this way become rough and brittle and !
must be handled carefully when taken
out for use.
"The popular method of preserving !
eggs by cold storage in the United |
States is not at all general in this
and it is rather surprising /
that more has not been done along |
these lines.
@When eggs are only required to be I
for two or three months |
they keep very well packed in dry salt /
Or bran. The meat of the egg may 4
shrink and rattle within the shell 1
when shaken, but its edibility is not
impaired. Coating the egg with vase
inc or butter will also keep it for a
short time, or any application which
seals the pores Of the shell
md excludes air viii prolOng the fresh
less of eggs. If it is even momentari-
V submerged in boiling water the al
,uman thereby becomes sufficiently
.oaguIated to prevent the entrance Of 4
lir."