Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1917-05-05

tHdt the immersion OF 1reSn eggs IN
a solution of waterglass will unques-
uonably keep them in perfect con-
dltlon for the length of time desired.
This method is strongly recon-
mended.
Before eggs were held in cold
storage. picking" eggs in a satur-
ated solution of limewater, with fire.
quently the addition of a small
amount of cream of tartar and salt
was an important commercial indus
try Cellars in the egg centers were
iilied with long wooden tanks con-
tanning the limewater solution. Thou
sands 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 a "limey' flavor,
and they do not equal waterglass
eggs.
systems of greasing eggs have been
introduced the past year that re-
semble the third successful method
OF coating the eggs with vaseline.
Animal or vegetable lard compounds,
mixture of cottonseed oil and bees
wax (melted and added to the oil
TO thicken it,, and even butter, are
rubbed over all the shell. The eggs
are then stored in regular cases.
Preserve Only Fresh Eggs
When an egg is Iaid. it's contents
are free from the molds and bacteria
which cause decomposition. The por-
Gus shell has a thin, waterproof
coating that seals up the pores
through which injurious bacteria
could enter. When this coating dis
appears, as it does in a short time
under natural conditions, or imme-
ID NEl sll l..
washed, the bacteria pass into the
egg through the open pores of the
shell, and the moisture of the egg
evaporates through the same open
ings. The egg becomes stale and
rots. The evaporation draws in air
TO fill the vacant space, and as a re-
suit the air cells in the large end in
creases in size.
Such a bad and stale egg cannot
,be preserved by any method and
made fit to eat. All any liquid preser-
Vative cansdo is to seal the pores of
the shell and prevent the evapora-
ton we have mentioned, and also
prohibit the entrance of these injur-
ious bacteria. 1t can be readily un-
derstood, that If the contents OF the
egg are perfectly fresh when it is
placed in the preservative, it will
retain its perfect condition. An ex-
pert can buy eggs examine them
with n reliable tester and preserve
those that are fresh but, unless the
housewife can obtain fresh eggs from
a reliable person, this practice of
buying eggs to preserve is not Rec-
ommended.
Waterglass is a strong antiseptic
that can be bought in two forms
a syrupy liquid or a white powder.
Both forms are sold by leading drug
gists, though money can be saved. as
a rule, by ordering direct from the
manufacturers.
Necessary Materials Required
A supply of fresh eggs. Each days
production can be put down at night.
Containers for holding the preserva-
tive. One or more glazed earthen-
ware, five-gallon crooks with covers
are most desirable. Galvanized iron
or wooden pals, or large galvanized
iron ash or garbage cans are suit
able. All containers must be abso-
lutely clean. Scrub thoroughly and
then scald with boiling water LIQUID
or dry waterglass.
To prepare the preservative from
liquid waterglass, bring to boiling
point ten gallons of water for each
gallon of liquid waterglass. Allow the
the water to cool and then stir the
liquid waterglass into the proper
quantity of the boiled water (I part
to 10 parts of boiled water) Mix
well.
When the dry waterglass is pur-
chased, bring three gallons of water
to the boiling point. Then add slow
ly one pound of the powder, stirring
vigorously to prevent the formation
of Jumps. Allow the preservative to
cool,
Pour the preservative into the
crooks or other containers. half fill-