The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1918-04-26
Ways to Pack
Winters Eggs

InlS week at the chamber of COM
merce Professor w. +. Schoppe of the
agricultural experiment station at
Bo2eman gave an interesting demdn-
stration of the best methods of pre-
serving eggs. There is more than n
possibility that eggs will reach 20
cents per dozen next winter. 1t be-
hooves the thrifty and patriotic house
wife, therefore, to pack away as many
eggs as she can now while they are
yet comparatively cheap. The two
best methods are by water glass and
by "preservers." preferably Fleming
Egg preserver and Fresh Egg Keep"
Recipes for Preserving Eggs.
All eggs intended for packing should
be fresh laid, clean and sterile. II is
not advisable To wash eggs for packing
In order to obtain the right kind OF
eggs the flock should be kept as nearly
as possible in a perfect state Of health
fed with good, clean. wholesome food
and the nests should be kept clean and
dry. The eggs should be gathered each
day all weak shclled eggs SHOULD be
sorted out, and the eggs kept In a cool
dry room or cellar. where the suns rays
will not fall directly upon them.
In preserving in water glass; place
the eggs in tiers in clean crock and
when the jar Is nearly full pour in the
solution until the top layer is covered
at least two inches deep. A cover
should be placed over the contninel
and the eggs stored in fairly COO
cellar. In case n large containcr IL
used and it is desired to add eggs from
day to day. they should be packed each
time as directed and the solution added
until the eggs are well covered, con.
tinuing in this way until the containel
| Is filltSl
Water-glass Sodium silicatc) has
become the most common method Of
preserving eggs for home consumption
| 1t is easily prepared and the eggs keel
exceedingly well. Sometimes difficult,
is experienced in obtaining Il satisfae-
tory grade Of sodium silicate. 1t shouit
be fairly thick and pour like medium
thick oil. II feels sticky to the finger,
and when spread thin on paper drie.
out, leaving IA thin, flake like glue. TIL,
containcr should always be kept sealed
otherwise the liquid will dry out
In packing eggs in water glass maxi
dilute solution. using one part sodium
silicatc to ten parts water. 1t Is ad
, yisable to use water that has beer
boiled and cooled. The water glass
should be thoroughly mixed by pourin,
1T from one vessel to another scyera
times.
The vessels in which the eggs are t.
| l,. 81 nd f,an
doors and should be provided with GOV
ers, Stone crooks. large tin cans, an
barrels have been found satisfactor
for packing eggs.
| Where large quantities of eggs are 1
be preserved in water glass. II has bee
found advisable and practical to pu
them in solution made up in the pro
portion of one part sodium silicate I
six parts water Allow the eggs to re
main in this one or two days. remoV
and place on rack where they wi
dry thoroughly, then pack in ordinar
Iegg cases. The only danger in TIL
lmethod Is in packing the eggs bcfor
they are thoroughly dried. Should TIL
|occur the eggs are liable to mold an
become unfit for food.
! IStttUtS s'Ntlai tSs p'NoN' 'N' -
ihaye appeared on the market and al
lbeing used very satisfactorily. Thes
lare made I'm the form of a paste whic
lis s,nearcd over'the surface of the eg
Ito exclude the air. The eggs are the
packed in ordinary egg cases and store
in a cool cellar. The cases containin
eggs SO preserved should be turne
) over every month. This prevents VI
yolk from coming In contact with Ii
shell of the egg.
| Two of these prescrvers-thc flen
: ling Egg Prcseryer and Fresh Ee
keep-have been tried at this static
and found to give very satisfactory r.
suits The eggs have much more Il
appearance Of fresh eggs and the whit
do not become Watery as In eggs pr
served in water glass. They beat ,
we'll and can be used in making cake
: salad dressings etc. The yolks sta'
} I'D well and do not break easily. Egg
| SO preserved can be boiled without di
flcui,y as the heat melts the preserv
tive, allowing the air to escape fro
1.-The eggs without cracking them.