The Point Pleasant register. [volume] (Point Pleasant, W. Va.) 1909-1939, 1910-10-12
METHODS OF KEEPING EGGS
OF Many Different Ways Tried In Ger.
many Three Most Effective Are
Given Herewith.

In Germany twenty methods Of pre-
serving eggs have been tried. OF
these tests the three most effective
were coating the eggs with vaseline,
preserving them with lime water and
preserving them with water glass, AS
the object Of the preservation is TO
keep out germs, vaseline or some 9TH
err tasteless grease, such as fresh but
ter. may be used. The process CON
sists Of greasing the eggs all over as
soon as they are laid, then setting
them on end in a clean jar until want
ed for use. Eggs can be kept in this
way for three or four months,
The process Of keeping eggs in lime
water is as follows: Slack four pounds
Of line. then add four pounds of salt
and eight gallons obswater Stir and
leave to settle. Next day stir again.
After the mixture has settled the sec.
ond time, draw of the pure liquid.
Take two ounces each of baking soda
cream Of tartar, saltpeter and a little
alum. Pulyerize ard mix and dis
solve in two quarts OF boiling water.
Add to this the lime water. Put the
eggs in stone jar, small end down,
one layer on top of another, and pour
on the solution. Set the jar away in
cool place. While the method is
satisfactory, 1t is not as good as water
glass, as the eggs are liable to taste
!. OF the lime. Undoubtedly the best
preseryatiye for keeping eggs is wa.
ter glass, in using water glass the diff
ficult point Is the tendency Of water
glass to vary in quality.
Water glass is also called soluable
glass, or dissolved glass, liquid glass
and silicate OF soda. Water glass Is
made by melting together pure quartz
and caustic alkali, soda or potash.
1t is imported here in tin cans, and is
thick or jelly.like liquid. At several
experiment stations there have been
some very exhaustive experiments
with this dissolved glass in preserving
eggs. The reports are without excep-
ton in favor of 1t. No other preseryer
is reported as being equal to this one.
The directions for use are: Use
pure water which has been thoroughly
boiled and cooled. To each nine
quarts Of this water add one quart Of
water glass. Pack the eggs in the
jar and pour the solution over the
eggs. The solution may be prepared.
placed in the jar and fresh eggs added
from time to time until the jar is
Allied, but care must be used to keep
fully two inches Of water glass solu.
ton over the eggs. Keep the eggs
in a cool place, and the jar covered
to prevent evaporation. A cool cellar
is good place in which to keep the
eggs.
If the eggs be kept in a too warm
place the sllicate will be deposited
and the eggs will not be properly
protected Do not wash the eggs be-
fore packing, for by SO doing you will
inture their keeping qualities probably
by diSsolving the mucilaglnous coat
ing Of the outside Of the she'll. For
packing use only perfectly fresh eggs,
for eggs that have already become
stale cannot be preserved by this or
any other method. and one stale egg
may spoil the whole batch,
To prevent bursting when boiled,
prick the egg at the large end. This
will allow the gas TO- escape, Stone
Jars are the best receptacles for eggs,
though I'VE gallon Kerosene cans and
lard pals may also be used, II costs
about ~ cents per dozen 70 preserve
eggs IN this manner and they Will
keep for eight months