PRESERVING EGGS
Although many people prefer to wait until midsummer to preserve their eggs for winter use, a poultry farmer advises that the best time for preserving is early in the season, when eggs first become plentiful. This is because the first eggs are thick shelled, while later in the season the shells become gradually thinner, so that the eggs'are less suitable for preservation, and are more apt to taste of preservative. A highly recommended preservative is a solution of 41b. lump borax in one gallon boiling water. This is ready for use next day, and the eggs may be added daily. For long keeping, the lime treatment is often considered the best. A solution is made in the proportion of 311). quicklime, 41b. salt and loz cream of tartar to li gallons boiling water. This is poured over the eggs when quite cold. There are also many excellent trade preparations for the preservation of eggs.
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Bibliographic details
New Zealand Herald, Volume LXXI, Issue 21912, 22 September 1934, Page 7 (Supplement)
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156PRESERVING EGGS New Zealand Herald, Volume LXXI, Issue 21912, 22 September 1934, Page 7 (Supplement)
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