Every evening, Wilmington daily commercial., 1922-08-24
CHINESE TELL HOW
TO PRESERVE EGGS
Science Known There for Years
Gives Valuable Hint to
American Housewives.

RVVUtW0U bvO0UVWtVOUs
The science OF the egg has been
known to the Chinese for centuries.
In China preserved eggs which may
- kept indefinitely are common.
Local merchants In New York's China
town receive large consignments OF
thcse eggs from China which they sell
10 their countrymen.
Harry N. LAmcn In = recent hulle-
tin Of tho 4. g. Department OF Agri-
culture sives some hints to poultry
rAissrs and tells how eggs may be pro-
served for home use.
During tho spring and early sum-
mer." ho says. when eggs are aound-
ant and reasonable in price. attention
should bc given TO preserving them
for winter uee. Frosh eggs properly
preserved may be kept from eight to
twelve months In excellent condition
and used with dood results. Eggs
laid In April. May and early June have
been found TO keep better than those
laid later In tho season. II satisfac-
eggs should be fresh and clean and.
III pSWs1pic. tntcrulc.
Eggs that float when placed in the
solution are not fresh and therefore
cannot be preserved. Washing eggs
removes protective coating which
prevents them from spelling. but when
an cgg Ia only slightly soilsd. a cloth
dampcned with vinegar should be used
TO remove the stain. Under no circum-
stance should badly soilsd eggs lie
used In preserving; IL put into the jar
while dirty they Will spoil.
"A good method for the preservation
OF eggs In tho use Of water glass
sodium rilicatc. Use ono quart OF
water glass 10 nine quarts OF water
that has been boiled and cooled Place
the mixture in n iivo gallon crock or
jar. This win be sufficient to preserve
fifteen dozen esgs and will serve as a
guide for the quantity needed 20 pre-
serve larger numbers. Select five
gallon crock and clean 1t thoroughly,
after which IL should be scalded and
allowed TO dry. Heat a quantity OF
water to the boiling point and allow
Il 10 cool When cool. measure out
nino quarts OF water. place II in the
crock. and add one quart Of the water
glass. stirring tho mixture thoroughly.
Tho esss should be placed in the So
luton.
"lf a sufYlcient supply Of egse " not
cb,ainahle when tho solution is fre
made. more eggs may be added from
time 20 tino AT least two inches OF III,
solution should cover the eggs at al
times. The crock containing the pre-
served eggs should oe kept in cool
dry place. well covered 10 prevent
evaporation. WaXed paper put on ant
tied around the top OF the crock vii
answer this purpose.
"LimcwAtcr may also be used with
excellent results IN preserving esq
and Will keep the esgs Just as well a:
the water glass. Lime 10 generally
easily obtained in farming sections and
can hc bought at a price which makes
this method much cheaper than the
water glass methcd. Dissolve two oi
three pounds os uas,sked lime In flv,
gallons Of water that has previousl,
been boiled and allowed 10 cool.
ALLOW the mixture 10 stand unit
the lime settles and the liquid is clear
Place clean. fresh egss in a clear
eAr,henware crock or Jar and pour tn.
clear limowater into the vessel unit
the eggs are covered. At least tw'
,nohe~ OF the solution should cove
the top layor Of eggs. Sometimes
pound OF salt .s used with the lime, bu
experience has shown that in genera
the lime without sal; Is just as salts
factory.
"rresh. clean esgs. properly pre-
served can be used satisfactorily 70
all purposes in cooking and FOR tn
table. When sgEs preserved in waite
ElaR are to be boiled. a small hol
should be made In the shell with
pin a, the large end before plaein
them IA the w1ier. This is done {
allow the air In the egg TO escape whe
heated and 90 prevent cracking"