South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-04-07
Information for Farmers and Orchardists

Oi1N
When an egg is laid, its contents
are free from the molds and BAG
terra which cause decomposition
The porous shell has thin, water
proof coating that seals up the pores
through which injurious bacteria
could enter. When this coating dis
| appears. as il does in a short time
under natural conditions. or imme-
diately the egg becomes damp or IS
| 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
70 fiji the vacant space. and as a
| result the air cell in the large end
! increases in size.
such a bad and stale egg cannot
be preserved by any method and
made fit TO eat All any liquid pre-
servative can do is 10 seal the pores
of the shell and prevent the evap-
Grafton we have mentioned, and al
so prohibit the entrance Of these in
| furious bacteria. II can be readily
understood, that If the contents of
the egg are perfectly fresh when ii
is placed in the preseTvative, il will
retain its perfect condition. An eX-
pert can buy eggs. examine them
! with 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 10 preserve is no.
! recommended.
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 DE 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
preservative. one or more glazed
earthenware. fve-gallon crooks with
covers are most desirable. GaIvan-
lied iron or wooden pals. or large
galvanized iron ash or garbage cans
are suitable All containers must be
absolutely clean. Scrub thoroughly
and then scald with boiling water.
Liquid or dry waterglass.
To prepare the preservative from
liquid waterglass. bring 10 boiling
point 10 gallons of water for each
gallon Of liquid waterglass. Allow
the water 10 cool and then stir the
liquid waterglasi into the proper
quantity Of the boiled water Il part
to 10 parts of boiled water). Mix
we'll
When the dry waterglass is pur-
chased. bring three gallons of wa
ter to the boiling point. Then add
slowly one pound of the powder
stirring vigorously to prevent the
formation Of Jumps. Allow the pre-
servative To cool.
Pour the pr~servative into the
crooks or other containers. half fill
ing these vessels More preserva-
tive may be added. if necessary,
when they are filled with eggs.
Rules for Preserving Eggs.
Do not buy eggs for preserving,
unless YOU understand how 10 select
those that are suitable for the pur-
pose However, many persons OBJ
tain eggs from neighbors or from
reliable poultrymen, and preserve
these with excellent results. The
eggs should be gathered twice daily
TO prevent early development of the
germ. Fertile eggs gathered twice
daily will keep as we'll as infertile
eggs.
AS the eggs are gathered. place
each gently IN the crock of preser-
vative being filled. or add them ev-
cry night DO not keep the eggs
for several days in order to put
down a large number at one time.
The quicker each egg is immersed
in the preservative the better.
Tap each egg with a sound egg TO
detect il it is cracked. DO not pre-
serve a cracked egg, as the contents
will leak out and ruin the solution.
The eggs should not be washed.
Keep clean straw in the nests. AID
have them protected from rains,
! Any ordinary soiling of the shell
may be disregarded. Very dirty
shells should be scraped. or the dirt
should be removed with a moist
cloth.
The preserving solution should
cover the top layer of eggs to the
depth of two inches. Examine the
crooks occasionally 10 see if more
solution is needed to keep the eggs
properly submerged. In that case
add boiled water that has become
cool.
The filled containers should be
stored in a cool place. Good results
have been obtained by keeping the
containers in a vacant bedroom. DC
not neglect examining them fire.
iquently when the room is warm. 50
that the level of the solution can
be maintained.
Next winter a crock OF eggs can
he placed in the pantry. and eggs
taken from il as required. 1t will
be found that these preserved eggs
have retained their freshness and
ceHcacy of flavor. and are entirely
satisfactory for cooking and table
use. It is necessary to insert a pin
through the large end of eggs that
are to be boiled, otherwise the eN-
pansion OF the contents will crack
the sealed shell.
The cost of the preservative is
less than two cents a dozen, while
the cost of the container should not
no over tbrea centS q dozau aruS