Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1919-05-08

ically packed in a given vessel, that is
laid compactly, one gallon of tho solu-
ton Is sufficient for preserving about 80
dozen eggs. The cost should run less
than two cents per dozen.
Almost any sort of a container that
will hold liquids will do for storing eggs,
though large earthenware crooks that
have a glazed or vltriied surface are
preferable. They are easier to clean
and will not absorb the solution. Five
gallon crooks with covers, are most
desirable.
BE SURE OF CLEANLINESS
Galvanized iron buckets, tubs and sins
| liar receptacies, also wooden kegs or
barrels may be utilized, providing they
| are absolutely clean. They should be
| thoroughly scalded and scrubbed before
| being used. Store the filled containers
| in clean, cool place A clean cellar is
| best If kept too warm excessive evap-
| Grafton is likely to follow and then the
| silicate is likely to leave a slight deposit
| on the shells of the eggs. Water glass
| solution is not good for more than one
| years use.
Only eggs with clean shells should be
| used. Do not wash the eggs before pre-
X,
cilaginous coating on the outside of the
shell, which in itself acts as a preserva-
tive. If the shells are dirty enough to
require washing it is because the hens
nests are not properly arranged and
cared for, in which event this fault
should be corrected at the source.
When we consider that few stale
eggs may render the entire container
unfit for food it becomes apparent that
care at the beginning is paramount.
Strictly high-grade eggs are necessary.
If you are uncertain as to the quality
candle the eggs. All that any preserva-
tive can do Is to seal the pores of the
| she'll 1t cannot correct any deteriora-
ton which may have started inside the
egg. For this reason many failures have
been blamed on the preserving solution.
whereas the evil was due to the poor
quality OF the eggs or the carelessness Of
the operator.
HOW TO PACK EGGS
1t is not necessary to pack the eggs
all at once. With small flock this
would necessitate holding the eggs for
a considerable period before enough were
gathered to fill container. The eggs
should be placed in the preventative as
| soon as possible after they are laid. The
quicker they are safeguarded against
contamination the better. AS the eggs
are gathered from the nests, which should
be twice day in warm weather. place
them in the solution, allowing enough
of the liquid to cover the eggs to a depth
of two inches. AS additional eggs are
! packed add more of the solution until
the container Is filed.
The vessels should be examined about
once a month to see that the eggs are
submerged. If the liquid has evaporated,
add more OF the solution. Endeavor to
, keep two inches of the solution over the
top layer of eggs. Some sort of cover
or lids is necessary to keep dust and
dirt from setting in the liquid and con-
| Eliminating it, which dirt Is likely to af-
feet the eggs.
The method as outlined above is not
intended to keep eggs indefinitely, but
for a period Of six to 10 months. April
is the month of maximum production.
| therefore this is the most economical
| time to start preserving. Eggs are Of
| the best quality at this time. too, which
Is another factor worth considering.
A shortage of eggs commences in Au-
gust. hence the preserved eggs are likely
to be drawn upon at that time. Enough
should be packed to last until the end
of January, when the flock will resume
laying in fair quantities.
Remove the eggs from the water glass
as they are desired; don't hold them
out of the solution for any length OF
time, or they will deteriorate. just as
cold storage eggs will spoil if held for
many days. Furthermore, preserved
eggs will not stand the handling that
fresh eggs can endure any more than re-
frtgerator eggs can stand IT, consequently
the housewife should not be disappoint-
ed to find some of the yolks broken. The
membranes and the entire structure OF
an egg are weakened by age. that is
weakened structurally, but the food value
and flavor are in no way impaired.
In boiling preserved eggs it is neces-
sary to first prick tiny hold in the
large end of the shell; use a needle for
this work; otherwise the sudden expan-
sion of the contents will crack the shell.
Preserved eggs are satisfactory for cook
ing and table use. and may be fried.
scrambled. poached or boiled the same
as fresh eggs, They will even whip up
nicely for baking purposes.
Copyright 1919 by Public Ledger Coz