The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1917-04-08
METHODS OF PRESERVING EGGS
TO COMBAT WINTER SHORTAGE
Three Formulas Given Which
Will Not lnjure Con-
tents in Any Way.
(eY FRANK c. HARE,
Poultry Husbandman, Clemson Col.
le0e, South CaroIina.)

SS'Ny ''AoSouo"OVs NtVuS0u Not.
Iese, South careIina.)
For centuries industrious housewives
have preserved small fruits and veEe.
tables for winter use. Every year
storerooms are filled with rows Of
glass jars, whose contents add new
relish to the winters bill OF fare There
is no reason why fresh eggs should not
be similarly preserved. 1t is simpler
work and less expensive than preserv-
ing fruit. as will be noted by the few
rules in the following article
All breeds of domestic poultry orig
mated from the jungle fowl of India.
which rears two broods of chicks in
the early months of the year. BY sys-
tematic breeding the annual produc-
ton of eggs has been increased from
rs eggs for the wild jungle fowl to
3l4 eggs for the Leghorn hen holding
the worlds record. But the instinct
of the jungle fowl to lay its eggs and
rear its young during the spring
months, and to be non productive the
'~A'AA'N>A "a shC SSoIs uoN OSSIl
entirely suppressed.
Hens are laying freely at the pres
ent time and the price of fresh eggs
Is below the average. Next winter the
majority of hens will again be nom
productive, and. if forecasts are of
value. the selling price of fresh and
storage eggs will be higher than ever
Individuals and companies are buying
up fresh eggs and placing them in
cold storage. Close to a hundred mil
lion dollars worth Of eggs will be
stored, and the better grades of these
eggs will later supply the enormous
demand for table and cooking eggs
when the fresh product is scarce.
1t is unnecessary for the owner Of a
flock OF laying hens to suffer a short
age of eggs next winter. 1t is not
only possible for every housewife to
keep supply of preserved eggs on
hand, but, when the prices of all food
stuffs and particularly meats, are
continually rising, the preserving of
eggs at home is a good way to re-
duce the high cost of living. This
work should be understood and prac-
ticed in every household.
Three Successful Preservatives.
Some years ago an experiment was
conducted to determine which of 90
methods of preserving eggs was the
most satisfactory. The eggs were
treated the day laid and kept a pc
n trht
methods gave perfect results:
ID Eggs preserved in a solution
OF waterglass tthe technical name
OF waterglass Is sodium silicate).
CD Eggs packed in a solution Of
limewater.
CD Eggs coated with vaseline
Numerous tests at experiment sta
lions, by housewives, and on a COM
mercial scale have demonstrated that
the immersion of fresh eggs in a solu-
ton of waterglass will unquestionab bly,
Keep them in perfect condition for the
length of time desired. This method is
strongly recommended
Before eggs We're held in cold stor-
age, "pickling' eggs in a saturated
solution of limcwater, with frequently
the addition of small amount of
cream of tartar and salt was an i'm
portant commercial industry Cellars
In the egg centers were filled with
long wooden tanks containing the
hmewater solution. Thousands OF
eggs were picked. They were
washed with weak acid water after
removal from the solution to remove
the coating of lime. Most of these
eggs have ''limey" flavor and they
90 not equal waterElass eggs.
systems of greasng eggs have been
introduced the past year that resem
Bile the third successful method of
coating the eggs with vaseline Ami
maj or vegetable lard compounds, a
mixture of cottonseed oil and beeswaX
(melted and added to the oil to thicken
iD. and even butter, are rubbed over
all the shell. The eggs are then stored
In regulation cases.
Preserve Only Fresh Eggs.
When an egg is laid, its contents are
Tree from the molds and bacteria
"nlch cause decomposition. The por-
Gus shell has a thin. waterproof coat
Ing that seals up the pores through
which injurious bacteria could enter
When this coating disappears, as IT
does in short time under natural
conditions. or Immediately the egg
becomes damp or is washed, the bac-
terra pass into the egg through the
open pores of the shell, and the mois
ture Of the egg evaporate through the
same openings. The egg becomes stale
and rots. The evaporation draws In
air to fill the vacant space. and as a
result the air cell in the large end
increases in size.
Such a bad and stale egg cannot bs
preserved by any method and made
fit to eat All any liquid preservativ,