The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-04-19
WATER GLASS BEST
FOR EGG PRESERVING
Method Far Superior to the Old
Lime and Salt SOlu-
ton.
SIMPLE AND INEXPENSIVE
Ideal for Small Producers Who
Cannot Indulge in
Cold Storage.

ny Prof. r. ". sTONEBURN.
An examination OF the range Of quota.
tions on fresh eggs for a number Of
years reveals the fact that prices rise
and fall regularly. according to season.
OF course. this In governed by produc.
ton. In the spring time. when the breed.
ing instinct and the favorable conditions
Of weather induce heavy laying. prices
are invariably low. During the fall and
early winter. when egg production In
small, prices reach their highest level
From February until June production
greatly exceeds consumption. From Sep
tember until January the demand for
fresh eggs exceeds the supply. II II were
not possible to satisfactorily preserve the
surplus during the months OF greatest
production. prices would reach q ruin
ously low level at that time and there
would he an egg famine when winter ar.
rived. Therefore the various successful
methods Of egg preservation really act ms
a balance wheel 60 the industry. main.
tanning prices for producers and insuring
\ constant supply OF this indispen sable
food product for consumers.
Fortunately. eggs are we'll adapted to
preservation. Each one Il an "originai
package" its contents being protected
nv the shell and two thin membranes
These prevent rapid evaporation and also
resist the entrance Of microscopic organ
isms which cause decomposition. Fur
Their. the contents OF fresh laid eggs are
almost invariably sterile. free from
moulds and bacteria Tho exception to
white diarrhcea In young chicks. This is
commonly found In the yolks Of eggs laid
by infected hens. but fortunately this
bacillus In harmless to man. and II does
not cause decomposition or other changes
in the eggs contaiping II.
There II another important but little
known fact which should be mentioned
in this connection. Egg white has strong
antiseptic qualities In fact. II IL. to
quite an extent a germicide. This serves
to explain why eggs are usually free from
moulds and other micro-orga nisms, even
though II is possible for such organisms
10 gain access TO the oviduct OF the laying
hen from outside sources. Nature has
therefore thrown a double safeguard
around this important article OF food for
man. in addition to protecting the en-
bryos which would under favorable coa-
ditions develop into chicks.
II II were not for this unusual protec-
ton. II Il were possible for the unnum-
bered forms of bacteria to easily gain &C.
cess 10 and multiply In the egg material
ggs could not be satisfactorily preserved
matches be secured.
Twenty years ago the usual method OF
preserving eggs was through the use OF
solution OF salt and lime. This kept eggs
IN fairly satisfactory condition for several
months. but "llmed eggs were not pop
ular article of food. though largely used
for cooking purposes. They were ia. In
taste, rather watery. and the shells usu-
ally showed a limy deposit.
This solution Is still used to some ex-
tent In preserving small quantities OF eggs
for home use 1t Is made by mixing one
pound each of pulckilme and table salt
and dlssolvlng this In four parts OF boil
ing water. After II In thoroughly dis
solved the clear solution In poured of and
is ready for use. The eggs are placed
IN clean receptacles and covered with the
solution. When stored in a cool place
they will keep for months.
When storing eggs on a commercial
scale the modern cold storage method is
hest Much has been said regarding the
'niduity Of the cold storage egg. but some
times these statements have been more
highly colored than facts warranted
cold storage egg which has been
rrOperly handled is a good egg, sulta Bile
alike for table use or cooking purposes
hut such al egg Is not by any stretch OF
the imagination new laid. strictly fresh
egg and should not be permitted to mas
querade as such. This In unfair to the
consumer as well as to the producer OF the
sure enough fresh egg. In some States
the law demands that preserved eggs be
sold as such. This works no hardship TO
any honest dealer. but does prevent the
unprinclpled from taking advantage Of
public ignorance.
Large consumers. as clubs. restaurants,
hotels, hospitals, &c. frequently place lib-
eral supplies Of eggs In cold storage, to
be withdrawn as needed for use. But the
average family cannot take advanta ge
of this money saving plan. since cold
storage Is essentially Wholesale propo-
sition. There Is. however a very simple
and inexpensive means of preserving eggs
which may profitably be practised in
every household. This is known as the
water glass method and is universally
recommended by all who have tested II.
The details of the process follow:
Water glass, or sodium silicate. is a
heavy. syrupy liquid which may be pur-
chased At drug stores and poultry supply
houses The price varies. being regulated,
apparently. by the conscience OF the
dealer. 1t has pronounced antiseptic
properties and. In addition. II seals the
pores Of the shells OF eggs immersed In
IT, Hence II appears that its action ia
both chemical and mechanical. The ma
terial is destructive to germ life and by
wv ttdilHe UP VI tH' minute openings IN
the shells of eggs prevents micro. organ
isms from getting into the interior.
However, 1t apparently does not actu-
ally penetrate the shells and so does not
AFFECT the quality OF tho contents. This
l. another great point In its favor.
The water glass method OF egg prcsar-
walton Is most simple. The solution il
made by adding one part tby measurel OF
the water glass to nine parts OF water
which has been boiled and permitted Ia
cool The mixture should be vigorously
s'lrred and IL then ready for use.
The eggs to be preserved are placed In
clean barrels, pals, earthcnware Jars or
Ter suitable receptacles and covered
win the liquid, These are then covered
tightly. TO prevent evaporation. and
stored in the cellar or other suitable place
until required
There II nothing complicated about this
process, nothing which demands skill or
experience ANY on" can make "A success
81 It If these simple directions are fol.
lowed
Certain little points should be kept in
Wind The solution merely preserves
eggs, II does not Improve them There.
fore nothing but sweet fresh, full bodied
stock should be put down Eggs with
c"acked shells should De discarded also
rs the solution will penetrate Il cm Tn,
sooner the eggs tte placed IN the solution
after being laid tn" better the result,
wiz be
In the case ~ those who keen hen. IN,
best plan ia TO have handy N la nf ia,