New-York tribune., 1909-03-28
FRUIT AND EGG PREsERvATIvEs.
Simple Scotch and English Methods for Re-
tanning Freshness of Food Explained

Consul Maxwell Blake. writing from Dunfern-
line says OF the simple methods used in Great
Britain keep fruit and eggs fresh:
"A correspondent in Stirngshre writes that
he has recently conducted some successful expert
ments IN reference 10 the packing OF fruit for
transit without the aid of refrigeration. his method
being simply TO pluck the fruit at height of sun.
avoid all adhering dampness and Immediately
pack in prepared cases containing granuated
Care must be taken that the utilized for the
purpose is also quite devoid OF moisture. and tho
cases should be so constructed as TO be as nearly
as possible impervious to atmospheric vapors Both
the sugar and the cases may be inferred, should
be designed for and admit OF constant reuse. Ny
informant promises that successful results will fol-
low the adoption OF this method. although his
periments have been on such small scale that he
is unable to supply with the fuller details OF
relative cost and exact structure OF case.
The great huctuation in the price of fresh eggs
in Great Britain, ranging from Is cents dozen in
summer TO from 60 to % cents a dozen in winter
larity economical practice of artificaIIy pre-
serving them during the cheap season. the most
successful method employed by the householder be-
q Mix together in an earthenware lar nine parts
of boiled water. which has been thoroughly cooled
and one part Of glass water. Glass water is OBJ
tanned by fusing two parts quartz sand with one
small coal Place the cool cleaned eggs into Jar
and cover well with the liquid continually adding
sufficient liquid TO keep the eggs entirely covered
in This country from chemists and generally hears
on the labels the exact proportion to be used vary
way less brittle IN the shell than those pre-
served in lime water, and will sometimes boil with
out cracking If a small pin point aperture is made
in them
The proportions used for the lime preservative
IN Scotland are twenty gallons of water. four of
lime and one OF salt Allow to stand for "A few
hours, then pour ft the eggs in the same wav
as the water glass. little lime should be added
from time 10 time during the period of preserva-
u0n; 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
The, The popular method Of preserving eggs by cold
Storage IN the United states is not at all general in
has not been done alorg these lines
When eggs are only required to be preserved for
Two or three months they keep very well hacked in
dry salt or bran; The meat OF the egg may shrink
ana rattle within the shell when shaken hut its
edlbility is not impaired Coating the egg with
Yasellne or butter will also keep 1t for a short
time, or any application which effectively seals tho
pores OF the shell and excludes air win proIonR the
freshness or eggs. II II Is momentarilv sub
merged IN boilIng wafer the albumen thereby he
comes sufficiently coagulated to prevent the an
trance or air. In some Of the rural parts Of ,bjs
country eggs for home consumption are sTnuttad
over with a mixture OF sulphur and IemnbisclS .
cheap and effective preservative"