The Bennington evening banner. (Bennington, Vt.) 19??-1961, 1919-05-09
PRESERVING EGGS
store in Crooks Of Solution of Water
Glass.

Some years ago extensive expert /
ments were made to determine which I
Of 20 methods were the most satisfac-
tory ways of preserving eggs for
home use. The tests were carried out |
in thoroughly scientific manner and
lasted for eight months. The methods
embraced every conceivable treat.
mont, from standing the eggs in brine
70 painting them with shellac Only
three Of the 20 methods gave perfect
results These were eggs coated with
'aseline, eggs packed in solution
of limewater and eggs stored in So
luton of water glass.
From the standpoint Of convenience
labor and initial expense, not to men
ton effectiveness, the water glass
treatment is to be recommended as
the best. Coating the eggs with vas
cline or parafine is an inconvenient
time-consuming method; packing the
egss in limewater sometimes communi
Gates distince odor or flavor to the
eggs and is therefore Objectionable
Water glass. the technical term for
which is sodium silicate, comes in two
forms. a thick, syrup-like liquid of
about the consistency of molasses
and a powder Both forms are sold
by leading druggists, though the liquid
material is the most common.
4 solution OF the desired strength
is made by dissolving one part OF the
water glass in 10 parts of pure water.
/ If the powder is used, slightly small
i Ter quantity OF the preseryatiye may
4 be employed
TO be sure Of the purity of the wat
! er the best plan is to boil it for about
20 minutes, then allow it to cool he
tfore adding the silicate. IN the case
of powdered silicate, stir the mixture
vigorously to prevent the formation
of Jumps When il is completely dis.
solved, the solution is ready for use.
Ii the eggs are economically packed
in a given vessel, that is laid compact
ly, one gallon of the solution is ready
Tor use II the eggs are economically
packed in a siycn vessel, that is laid
comDac;ly, one gallon OF the solution
is sufficient for preserving about 80
dozen eggs. The cost should run less
than two cents PER dozen.
Ii is not necessary to pack the eggs
all at once With q small flock this
would necessitato holdinl tho eggs
for considerable period before
enough were gathered to fiji con
tainer The eggs should be placed in
the preseryatiye as soon as possible
after they are laid. The quicker they
are safeguarded against contamina
ton the better AS the eggs are
gathered from tho nests, which
should be twice a day in warm wealth
ei9 place Them in the solution, allow
ing enough OF the liquid to cover the
egsita adspth OF two inches. As ad
diti3Hai eggs are packed add more o
filed,
The vessels nould be examine,
> about once nitnth to seq that thu
/ eggs are submerged the liquit
) has epaporated hid more OF the solu
: tone Endeayor 70 keep two niche
! OF ne solution over the top layer 0
y eggs. Some sort of cover or lids
2 necessary to keep dust and dirt fror
d setting in the liquid and contamina
e inc 1t. which dirt is likely 10 aifeC
N eggs
o The method as outlined above
u not intended 10 keep eggs ndehnitel.
&c but Tor a Period OF six or ten month
e. April is the month OF maximum PR
ductiop therefore this is the mo-
u economical time 20 start preserving
Eggs are of the best quality at thi
y, time. TOO. which is another factC
q worth considering
y a shortage Of eggs commences
!" August, hence the preserved eggs al
'V likely to be drawn upon at that tim
:. Enough should be packed to last u
Ill the end Of January when the iloC
Will resume laying IN fair quantitia
Remove the eggs from the wat,
glass as they are desired; don't no
them out OF the solution for al
length Of time or they will deterl
rate, Just as cold storage eggs W
spoil II held for many days Fugthe
more, preserved eggs will not star
the handling that fresh eggs can e
; dule any more than refrigerator eel
can stand &C. consequently the hous
wife should not be disappointed
lind some OF The yolks broken III
membranes and the entire struciu
lor an egg are weakened by age, tn
is weakened sructuraliy. hui the fo
value and flavor Gre in no way Il
paired.
In boiling preserved eggs it Is nee
sary TO first prick tiny hold in t
large end of the shell; use a need
for this work otherwise the sud-
expansion OF the contents win era
the shell. Preserved eggs are sat
factory for coolsing and table uses q
may he fried, scrambled. poached
I boiled the same as fresh eggs. Tn
2 win even whln up nicely for boki
!, purpose,