Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-04-07
PRESERVING SURPLUS
EGGS IN WATER CLASS
INC Method is Simple Enougl,-Aisn
inexpensive and Requires Very
Lfftlo Equipment to Start.
THE SOLUTION Is EASILY MADl.
however, There Arc Some Essentials
10 he Notcd-CIcanlincss Comes
rFst-Quality Is IL Great Consid-
crauon-Ijggs Should BE Candicd.

~
first-QuaIity Is IA Great Consid-
crauon-Iiggs Should BE Candicd.
rIc,,rrt,m,,T ihr spring months eggs arc
Sppod quality. which makes it posi-
- 10 preserve them for winter uan
money ''''hS VI '''"c an"
=, ihere arc Il number Of ways In which,
mn cSSs can be preserved from six
t"Id storage. bu, experience has pretty.
umpr"uShly demonstrated that the
,,s"r siass and paraihnc methods ar,:
~" most reliable under general rpndi-
ions la the former Instance the eggs
~" .,I nm mers"d in II solution Of water
s'tss sodium silicatc). and in tho
iaiicr the shells arc covered or sealed
mIlh mixture OF para lime and vase
The preparation Of the watcr:elass
a"lutlon is very easy and can be sue
ss'sihhiuiiY carried out by any one who
rules ~ Ma,a a,tsn,.9n to few simpie
athrd chemical that may be procured
f" practically any large drug stor. Or
wholesale house dealing in ouch sup
pi pics; II costs about 30 cents a quart.
s mr,.h - a su'iicic.t quantity 10 pre-
sshhffse fifteen dozen erss. BASED on
yhlH pric" The preserving cog. pn,.
"o"en OF Gigs is lOw. about = cents
Preparing watrr-Iinss Solution.
INC water glass preserving solution
made up OF nine paris boiled water
*nould be THOROUGHLY boiled to de-
oE any organic maii"r and then
mixed together.
inc rnost practical receptacle 70 en-
Stone Son IN n, pfILservinE eGss is iive-galon
ior hftecn dozen eggs. Clean This
thorouSnly, scald and allow il 10 dry
,, :now measure on, nine quarts OF
aao one quart OF water glass. stirring
me Two together with a woodcr. pad
II sufficient eggs are availabl. they
can be placed in the solution AT once.
are being exercised TO see that there
at least Two inches OF the LIQUID
Io'crIhs mem. and the crock set ava =
W cool dry place. preferably in ii
\ TOP Of some kind should be pro
S!ded 10 pTeyent excessive evaporation.
sheet OF waAcd paper answers very
nicely for this purpose.
since II Is quite essential tha, the
'sEs preserved be absolutely fresh as
p ,,a ont IN another paragraph 1t
eni!re hfiecm dozen quickly, In which
49,, one ,eSss may DC placed in the
are available.
-. AprI,inE pnranine Mixture.
ne ParaInne mixture consists OF
me par rH r and two parts white
aseiine. These substances should be
melted separately and when reduced
On liquid, poured together and stirred
aptdly for short time
In treating the eggs :he mixture
hould be heated TO "a liquid con-
o tiYn To- b. as 500, so0n as !, Is sufficiently
nc eggs are dipped in the mixture and
nough spread on the eggs to com
lardens very quickly. after which the
sgs should be wrapped in clean,
nm paper and placed in Jars or SINH
Regardless OF which method OF pre-
erIation is followed. Il - absolutely
pesaftsI 'fat the SEES no vsed should
re very susceptible TO outside iniiu-
noes and deteriorate rapidly even un-
cason the safest plan is 10 tak, each
avs eggs and place them in the solu
possible after they are laid.
II all other conditions are equal.
ertile eggs will come out OF the pre-
ervat!re in as good shape as the in
er,ile product, But the difficulty Of
av!ns all conditions ideal usually
AXE i Desirable 70 use ,hs infyriile
etericrate but slightly under con-
lions which quickly render the form
not so true during cool weather
when high temperatures prevail. II
we'll 10 remember THAI all eggs pre-
'rved should be clean. and the shells
rong smooth and FREQ from cracks
other inpcrfections. Never wash
sEs that are intended for preservation.
When eggs are preserved by either
the above methods the process Is
zen that an Of The pores In the egg
PIT OF this condition the shell viii!
se en hs e sas IS Ths air IS ' sas
'ercome by piercing hole in the
,edIe before il is placed in boiling
alter.
Need for Gambling EEss.
The housewife who wishes TO take
vantage OF low;prieed spring eggs.
ON which to get her supply. must
cessarily purchase them in the mar
or from neiGhbor. In this event
oGblc may arise. unless certain pre-
utions arc taken 10 insure freshness
d good quality.
The only way to ascertain quality is
the preservatIvc This can he done
nigh, or II Saa DARK I,m room nDS Tih the
released for few cents at any poul-
supply house. The eeg-tester IS
light from the lamp viii reveal
condition Of tho cSG when the lat
is held against the hole provided
the purpose.
re the egg is fresh. it will show full
clear and exhibit a very small air
'rcsh egg varies. from onc-cighth to
zee sixtccnths of an inch in depth.
tho esq ages this depth increases.
would not be good practice to use
IS having air-cells greater than a
trtcr of an inch in depth for pre-
wing purposes.
VIC lidh ~ othA oi'As Niin the SIZE
depth OF tho air-cell in our selec-
n Of eggs 10 be used for preserving
poses. the problem of insuring high
ility would he comparatively sim
This, however, is not the case
CO II is quite possible for an egg
exhibit a small air-cell when held
orc tho candle. and at the same
he unit for preserving purposes.
in not uncommon for newly laid
- to contain small blood clOts.
sed by the rupture OF tiny blood
sci In tho oviduct Of the hen dur
the development Of tho egg. These
known as liver meat spots.
d-clots and SO on. and such eggs
undesira bic for preserving. When
| before the candle an cgG contain
q blood spot will show small
or streak on the yolk.
beware OF Heated Eggs.
mother class of eggs for which
G., watch must be kept is the
ted or partly iGcubatcd egg. These
al I,u oto.,