Ottumwa tri-weekly courier. [volume] (Ottumwa, Iowa) 1903-1916, 1912-07-27
PRESERVE EGGS
IN vASEL|NE
VALUE As PREsERVATlvE IS DIS
covERED-ExPERlMENT SHOWS
GOOD RESULTS.
TEST FOR FRESHNESS
Perfectly Fresh Egg Is one That IS In
fertiIizsd-Twenty Methods Test
Cd in Germany Show Great
ResuIta.

Perhaps no article of diet OF amman
origin Is more commonly eaten IN all
countries or served in a greater variety
of ways than hens eggs. yet how Few
understand the composition, the iood
value the changes that take place
| within the egg after leaving the mems
: body, or how to keep it for long time
without spelling or losing its flavor or
nutritive value, says bulletin issued
by the Illinois Farmers Institute.
T. E. Orr, poultry specialist or
PENNSYLVANIA, says that from the time
of mating when the life germ is receiv-
ed, about IL hours elapse until the egg
is deposited in the nest. In other words,
every fertile egg laid by hen Is not
strictly fresh egg. It is an egg that has
passed II hours in the process OF In
cubation. The. placing of such eggs In
cold storage, or an attempt to preserve
them by excluding air kills the germ,
and we are simply storing partially
Matched eggs. A perfectly fresh egg is
one that Is unfertilized and has been
submitted to that treatment which best
hfnders physical. chemical and microolc
change.
Experiments With Pressrvatives.
Some interesting experiments IN
preserving eggs were recently conduct
ed by experts in Germany. Twenty
methods were tested and the eggs were
kept for eight months with the follow
Ing results: Those Immersed In brine,
all bad; those wrapped IN paper, ~
per cent bad those preserved in a So
luton Of salicylic acid and glycerine,
all bad; those packed in salt. 20 per
cent; those packed in bran, 70 per cent
bad: 70 per cent Of those covered with
paraffin or vanished with a solution
Of Rlycerine and. salicylic acid were
bad; OF those sterilized by placing in
boiling water for - seconds. so pre-
cent were bad One-haH of thost treat
ed with solution Of alum or put IN a
solution Of salicylic acid were bad.
Forty per cent Of the eggs vanished
with water glass potassium silicate or
sodium silicate), or shellac were spoil
ed. Twenty per cent Of those packed
in wood ashes, or treated with a solu-
ton of boric acid and water glass, or
with oslution of permangante OF
per cent bad flavor. Eggs vanished
with a solution Of permangante of
mersed in lime water were all good.
as were those immersed in a solution
Of water glass.
Tho Test for Freshness
The first test in determining the
freshness of an egg is to know that the
hen that laid 1t was not mated while
the egg was in the oviduct; to be sure
all male birds at close Of breeding sea-
son. Each egg should be "candled'
(held against strong Lightly In can
ding, fresh egg appears uncloud-
ed, almost translucent: il incubation
has begun, a dark spot is visible. A rot
ten egg appears dark colored. set
tied" egg is one in which the yoke ap-
pears attached to one side Of the shell.
With interested observation one may
become expert in selecting fresh eggs
in a short time.
Successful Preserving.
To successfully preserve eggs, per
fectly fresh ones must be selected.
They must be wiped clean and graded
according to size: they must then be
thoroughly tested for freshness and
only the perfect eggs packed. Either
of the following plans will be success
full: Cd immense in 10 per cent So
luton Of water glass. When properly
packed one gallon is sufficient for SO
dozen eggs. (2) Put two or three
pounds Of unslacked lime TN five gal
Ions Of water and allow the mixture to
stand until clear, pack eggs in earthen
Jar, cover them with the clear lime
water and keep in cool place.