PRESERVATION OF EGGS.

Dominion, Volume 2, Issue 333, 21 October 1908, Page 3

PRESERVATION OF EGGS.

THREE MODES DESCRIBED. These methods of preservation of eggs for home consumption are given by the , Department of Agriculture in Ireland: — Waterglass. One pound of waterglass to 1 gallon (101b.) of water. A stronger solution is not recommended. To propare the mixture, add the waterglass to boiling water, and stir carefully until thoroughly mixed. Allow it to stand for twenty-four hours, as it must becomo quite cold before uso. The eggs may be placed in the preservative day by day as thoy are laid. The vessel should onjy be a little more than half filled with the liquid, which of course rises as the eggs are put in. Any eggs which float should be removed. A freshly prepared solution is recommended for each lot of eggs. Lime Water. A lime water preservative may be made according to the following formula: —Five gallons of cold water, 2£lb. of finely slacked lime, 41b. of salt, and jlb.-of cream of tartar. The mixture should be stirred daily for a week, and at the end of that time, having allowed it to settle down after the final stirring, the clear liquid, which-is then a saturated solution, should be poured off. It is then ready for use. Crease. Another method is to cover the eggs, while they are still warm after laying, with a. thin coating of fresh butter, lard,'wax, or glycerine. The eggs should be placed broad end downwards on a perforated stand or 6helf, and kept in a cool place. Eggs that Keep Best. Eggs laid in hot weather do not keep so well as those laid when the weather is cold. The eggs should be treated as soon after laying as possible, for preference the day they are laid, having allowed them time to cool. The conditon of the egg at the time it is placed in the preservative largely determines its value when removed. Infertile eggs are to be preferred. Experience has proved that an interfile egg will keep in a satisfactory conditon for a longer period than one containing a vitalised germ. Cracked or damaged eggs should not be used for preserving. Soiled eggs should be washed before being placed in the preservative for the removal of any dirt adhering to the shell. If a fertilised egg is subjected to incubation even for a few; hours,- the germ will have commenced to develop; if this germ dies, decomposition soon follows.' It is obvious, therefore, that fertilised eggs should be removed from the nest as soon as possible after laying. Storage. Preserved eggs should be stored in a cooi place. A cellar, if well ventilated, is suitable. The most satisfactory results are socured with a temperature between 33 and 45 degrees Fahr. A high atmospheric temperature will have a detrimental effect upon the eggs in a very short time. In the case of waterglass or lime water solution, the liquid must cover the top row of eggs by at least two inches. The vessels containing the eggs should be kept covered. It is advisable to test the eggs when they are taken out of the preservative, and. any egg the contents of which are "black" or "spotted" should be discarded.