The Lubbock avalanche. (Lubbock, Tex.) 1909-1922, 1922-06-20

or the various ways OF prcscrv-
ing eggs, the water glass method "a
considered the best The present
price Of sodium dllcatc water
gass) Ia from 90 10 80 cents q
quart. At this price u will cost
approximately cents per dozen TO
preserve eggs. DO not use the sol
uti0n a second time.
Use one quart Of sodium silicato
20 nine parts Of rain water that has
been boiled and then cooled Place
In q five gnllon jar or crock. This
will be sufficient 10 preserve ID
dozen eggs. Place the crock CON
timing the eggs In cool aud dry
place, we'll covered 20 prevent evap-
GRAFTON. Two or three sheets Of
waxed paper covered over and tied
around the top Of the crock will
prevent evaporation Eggs may be
placed In the solution as gathered.
A. least two inches Of the solution
should cover the top eggs. II ev-
aporation reduces the liquid, add
enough TO keep the required two
inches above the eggs.
Lime Water Method.
Sodium or water glass can be
purchased in most any drug store,
where II IL impossible 20 get this,
the lime water method may be used.
This is not considered quite as sat.
iafactory ns the water glass method,
because IN some instances eggs 10
preserved have tasted slightly ~
lime. This may be due 20 the fact
that some eggs have more thin and
porous shells, allowing the solution
10 penetrate through the she'll.
Shake two pounds Of unsackcd
lime with little water and add
fiYe gallons Of water that has been
boiled and allowed % cool Allow
the mixture 10 stand until IL appears
clear and the lime has settled. Then
dip the clear lime water out and
pour over the egg until The top
layer is covered by two inches o.
the mixture We prefer an earth
enwnre jar for the containcr
Using Preserved Eggs
Use the preserved eggs that were
put up in the solution IN the SUM
mer first, because they viii not
keep as long as those preserved In
the spring Eggs will keep from
spring until winter IN either ~ the
previously described presentations.
Before boiling preserved eggs, pune
turc a small hole IN the large end
of the egg penetrating the air
space, thus allowing The sir IN the
egg 10 escape when heated and pre-
vent the cracking ~ the shell The
yolk and white ~ preserved eggs
do not possess the firmncvs Of fresh
eggy Age deteriorate the mem
brnncs. Preserved eggs DO not pos
scss the firmness nor the flavor 81
fresh eggs.
Selling Preserved Eggs
Preserved eggs cannot be sold a.
fresh eggs They must be sold for
what they really are They are
chiefly for home use, are also an
economical factor IN reducing the
the cost u living Eggs In the
spring selling for fifteen cents a
dozen may be preserved N add
tionhl cost ~ three cents and used
FOR ~ least fifty cents and some
times more per dozen Storing eggs
~ commercial proposition re-
uuires cold storage facilities
Cold Storage Eggs
Storing eggs in cold storage is
q business In itself The great
danger lics In the fact that when
eggs are purchased certain per
centnge are bad, unless they are
removed by careful cnnding. they
are apt to spoil ne entire case A
cold forago plan can only keep che
cgR the way b. is put iu The
Charge ar, reasonable hut The dam
ger Ties in the fact chat II 81 DIE
ficun 10 boy good fresh and u-
fertile eggs f0f cold storage use
Copyrighted 1929, y W. Kazneior