An Improved Process of Preserving Eggs.
Year: 1895

page_text: Date of Application, 18th Feb., 1895
Complete Specification Left, 18th Dec., 1895-Accepted, 15th Feb., 1896
PROVISIONAL SPECIFICATION.
An Improved Process of Preserving Eggs.
I, EDWIN MARKHAM, of Crown Works, Amhurst Road, Hackney, London, N.E.
Provision Merchant, do hereby declare the nature of this invention to be as
follows
My invention has for its object to enable eggs to be preserved in a fresh condition
for a lengthened period, and it consists in immersing the eggs, for a period just
sufficient to produce the desired effect without hardening the egg, in a hot solution
composed of borax, boric acid, cornflour, and common soda, in or about the
following proportions :-per gallon of water:-viz. :
The solution is boiled for three minutes and allowed to cool down to 20+ degrees
Fahrenheit, and the eggs, supported on an openwork tray, are dipped in the solution
and allowed to remain therein for about 22 seconds, the tray being kept in motion
during the dipping operation.
The eggs, when taken out, are laid on straw to dry and are subsequently packed
in cases in dry straw the eggs being preferably stood up on their large ends, in the
cases, and sprinkled over with powdered boric acid.
The strength of the solution may be varied, but I have found that for ordinary
hen's eggs the above proportions will suffice.
Dated this 18th day of February 1895.
A. M. & WM. CLARK,
53, Chancery Lane, London, Chartered Patent Agents.
COMPLETE SPECIFICATION.
An Improved Process of Preserving Eggs.
I, EDWIN MARKHAM, of Crown Works, Amhurst Road, Hackney, London, N.E.
Provision Merchant, do hereby declare the nature of this invention and in what
manner the same is to be performed, to be particularly described and ascertained
in and by the following statement :-
My invention has for its object to enable eggs to be preserved in a fresh condition
for a lengthened period, and it consists in immersing the eggs for a period just
sufficient to produce the desired effect, without hardening the eggs, in a hot solution
composed of boric acid, borax, and cornflour, to which may with advantage be
added a certain proportion of sugar and if necessary a small proportion of common
soda.
I have found the following proportions per gallon of water to auswer well in
practice. viz. :—

page_text: To these ingredients may be added 14 ounces of the best preserving sugar for the
purpose of counteracting the taste imparted by the preservative solution.
The soda is only necessary if the water is hard in which case it is apt to so
act on the shell of the egg as to render it very brittle and liable to crack easily.
If soda be added about a quarter of an ounce per gallon would generally be
sufficient.
The solution is boiled for about three minutes and then allowed to cool down
slightly (say to from 204 to 210 degrees Fahrenheit) and the eggs, supported on
an openwork galvanized iron tray, are dipped in the solution and allowed to remain
therein for a period of about eleven seconds, the tray being kept in motion during
the dipping.
The eggs are then removed from the tray and placed in receptacles in which
they are supported so as not to touch one another until they are dry. The eggs are
then packed away in cases in which they are preferably stood up on their larger
ends, and sprinkled over with powdered boric acid and kept in a cool dry chamber.
In carrying out my invention care should be taken to select clean and new-laid
eggs and eggs whose shells are thick and sound.
The strength of the solution may be varied without departing from my invention
but I have found that for ordinary hen's eggs the strength indicated will give a
satisfactory result.
Having now particularly described and ascertained the nature of the said inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is :-
The herein described process of preserving eggs substantially as specified.
A. M. & WM. CLARK,
53 Chancery Lane, London, Chartered Patent Agents.