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New Zealand Mail, Issue 1665, 27 January 1904, Page 68 (Supplement)

Waiter glass is not only very useful, hut is inexpensive. One gallon, costing about 3s 6d, will make from ten to twelve gallons of'diluted solution, which will satisfactorily coyer several thousands of eggs if properly packed. The utility of this preparation—who o in effect, is a solution of stone —is obvious, 1 enabling thq poultry man to consume or supply lTesh, good eggs at a reasonable price when they are scarcest and most difficult to secure. PRESERVATION’ IN LIME WATER. Four gallons of fine slaked lime added to twenty gal loins of water and one gallon of salt is necessary to make this pickling mixture. The tubs or pans should be first packed carefully with the eggs andi the lime mixture poured over them.. Sonne people recommend the. smearing of the egg-shells with olive oil, or some odourless fat, before .pouring in the lime mixture, in order to preserve the shells and render them less brittle. A little more lime must be added from time to time. When the eggs are removed! from the jars they should-be carefully wiped. An .expert reconn.mendg another method by using the following preservative:—l bushel of quicklime, 21b salt, Jib of cream of tartar, mixed with as much water as will reduce the mixture to the consistence for supporting the weight of an egg so that it will float with its top just above the liquid. PRESERVATION BY SALT. This method claims to keep eggs fresh for some time, as the salt is very effectual in keeping tire air away. Tha eggs are « placed on end in the salt, but not touch- j ing. They are completely covered and 1 stored in a cool place. _ a Other methods used are by freezing and by cold storage, where tliie eggs are put into stands and remain good for weeks. A French method is fo plunge the newly-laid <cggs into boiling water for twenty seconds, in order to coagulate the albumen, and then pack them in layers of sifted cinders. The French peasantry preserve the eggs for home 'consumption in barreils of sawdust, fine sand, chalk, cinders, or coal dust. Tha ordinary method of keeping eggs without any preserving mixtures for a few days, or a few weeks, is to plaice them, broad end downwards, on perforated shelves in a cool cellar or larder. But., as before mentioned, the particular point to observe is that the eggs must be unfertile, otherwise, when the germ of life dies, the destruction of the" eggs slowly and surely takes place. Therefore, in putting down eggs for winter use onjv those that are unfertile should be preserved. In summarising these different methods of preservation, the water glass has the greatest claim to attention, the lime water next, and, where a large number of eggs able, the freezing process will prove very have to bs preserved, and it is praetieefficacious.