The Bridgeport times and evening farmer., 1918-04-11
PRESERVE ECCS
IN water CLASS
NOW FOR WINTER
Simple and Effectual Meth
of Beating Old High
Price Of Eggs.
CAN BE DONE VERY
EASILY IN THE HOME
Full Directions Issued by
Committee on Food Sup
ply Of Connecticut.

eff we had some ham we would
have ham and eggs-if we had the
eggs" says the alleged comedian to
the blond leading lady. If the gentle
men of the kerosene Circuit will fol-
low the directions prepared by Prof.
W. F. kirkpatrick of the Connecticut
Agricultural College for the Commit
tee of Food Supply, Connecticut State
Council of Defense, he will have eggs
all the year round and at a reason
able price.
1.-The season for water glass preser-
walton of eggs for family use is now
at hand" says Professor kirkpatrick.
No one can predict the precise mo-
ment at which egg prices will reach
their lowest level; on the other hand,
it can be safely said that April and
May are the two best months in which
to buy 1t is during this period that
one gets the best eggs for preserving
and the price at this season should not
be more than half the expected price
next November. For instance, sup
pose the prevailing price during April
and May ranges from forty to forty
five cents; then these same eggs, six
ulOulnS ItIlC6, WILL pIOOdDly US WO1 III
from eighty to ninety cents a dozen.
Preserving eggs in water glass is
neither difficult nor expensive. The
cost of both preservative and contain
err should not exceed three or four
cents dozen. The water glass alone
can probably be obtained at from
twenty five to thirty cents quart.
Add one quart of commercial watar
glass to nine quarts of water that has
previously been boiled and then cool
ed. See that the two are thoroughly
mixed. Allow two quarts of this mix
ture for each three dozen eggs. For
a case of eggs (thirty dozen) two
quarts of water glass and eighteen
quarts of water will be sufficient.
Use only fresh, clean eggs with
good, sound shells. If producing your
own eggs, pack them daily as collect
ed. Do not use eggs more than a
week old. Don't try to preserve soil
ed eggs that have been washed. Any
eggs that float when dropped into
the solution should be removed; they
are probably all right to use, but not
good enough to preserve. Infertile
eggs are preferable when they can be
obtained.
Earthenware crooks are perhaps
the most commonly recommended re-
| ceptacIes, but new ash cans, (if they
are water tight) garbage pals, and
ether galvanized vessels make quite
satisfactory containers. If for unfor-
seen reasons, it should become neces-
sary to move the eggs, this can be
more readily accomplished with gall
vanized cans. AS to size, a 40 quart
container is about right for 80 dozen
eggs, a 20 quart vessel for Is dozen,
and so on in this same proportion.
Be sure the liquid is at least two
inches above the top layer of eggs
Cover the container to prevent evap-
Grafton and store in cool place, but
avoid freezing. Water glass should not
be used a second time.
The eggs should keep we'll for al
least ten months. Don't be alarmed
If some whitish, jellylike substance
forms in the bottom of the can; this
does not mean that either the eggs
or the water glass have spoiled. Rinse
off the thick solution in cold water
and the eggs are ready for use. They
will crack when boiled unless the
large end is punctured beforehand
they don't drop or fry we'll because
the white is a little thin; but they
are entirely suitable for scrambling
omelettes, custards, cakes, and Other
kinds of cooking.