Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1915-04-16
PRESERVING EGGS.

Many people wish to preserve eggs
for home consumption, and so a few
methods are given which have proved
sufficiently satisfactory to warrant
the preservation of eggs for home use.
Eggs to be stored should be: First,
from hens that have no males run
ming with them, because an infertflG
egg keeps longer, even without the
use of preservative, than a fertile
egg; second, perfectly fresh, for not
only will they keep much better, but
If an egg which has begun to decay
is placed in the same vessel with fresh
ones it is likely to affect all the sur
rounding eggs, and. third, perfectly
clean, for filth of any kind adherin2
to the shell will faint the preserving
medium and thus faint the other
eggs.
In placing eggs in the preventative
be careful not to crack the shells
Keep them in a moderately cool room
where the temperature may be kept
fairly constant. A dry, clean cellar.
is a suitable place.
Water-glass.-Of the many meth
DDS which have been tried for preserv-
ing eggs on small scale none haa
proved more successful than the use
of water-glass (sodium silicate). This
is very cheap product that can
usually be procured at not to exceoe
SO cents q gallon, and / gallon win
make enough solution to preserve So
dozen eggs, 80 that the cost Of matte
rial would not exceed ! cent . doSan-
Pure water that has been boiled AM
then cooled should be used. TO eaeh
IL to 20 quarts Of water quart a.
water-glass should be added. IT,
solution should be prepared. placed In
q jar or other suitable vessel. and the
fresh eggs added from time to tire
until the jar is Allied. but be sure tlnG
there is . inches Of the solution env-
ering the eggs. The eggs should ~
be washed before packing. for wulz-
ing Injuries the keeping quality, prob
ably by dissolving the musilaginOuB
coating.
Limewater. -A good limewatsr
preservative may be made a. follows
Thirty gallons Of water, 40 pounds -
salt, one-half bushel Of finely slalsa
lime. After mixing thoroughly aIlsw
the solution to stand two or thsso
days and then remove the clear liqui1
BY dipping or by means Of : siphax
Place the liquid in 4 tub or other Su1o.
able receptacle and place the sunD
therein. or the eggs may be places =
the vessel FIRST and the llmew11r
poured over them. Have about tuo~
inches above the eggs. LINED 60
can be discerned by the roughnsss -
the shell.
Before boiling eggs which hasg
been preserved in the foregoing wa01
the shell should be punctured With
needles otherwise It Is apt to crack - !
soon a. placed in hot water. owing -
the pores being closed.
Salt and bran.-Eggs can be pso-
served for several months in dry ~
Have ut least two inches shove tAex
upper layer Of eggs. Packing b.
bran has also been found satisfactasyT
In many cases.
Cold storage.-This II uildoubtsd1w
the best and most practical metksi1
for preserving eggs in large quantit1sS
In commercial way. Az the pFoesnD-
e. by which low temperature casE
be maintained for an indefinite pssistK
have become more and more impruvsiE
the greater has bean the number Of
eggs 30 stored. until the cold-stoGaBH
business has reached such pruS
lions that it has q considerable r.
iuence OF the price Of eggs, tending
to lower It in winter and raise 81 in
summer. Cold storage. however. ~
not usually available or practicable
for preserving eggs in q small way