PRESERVING EGGS

New Zealand Times, Volume XXXIII, Issue 7930, 13 October 1911, Page 2

PRESERVING EGGS

Now that eggs are becoming plentiful there will be opportunities on the farm and in the home of preserving them for future use. Their value later on will be appreciated, and those who have the fc resight to store the eggs away will reap a profit later on when eggs are almost too dear for household purposes. The best method of preserving them is undoubtedly by using watcrgla-ss (silicate of soda). It can be obtained at any store in the country, and. instructions are given as to its use. It is one of the n 06t effective preservatives known outside cold storage, and if the eggs are kept quite fresh, free from cracks or imperfections of any kind, they will keep for months, provided the is made in accordance with directions. The eggs should ho kept in a cooi place, a cellar for preference; but where this is not available any other place that suggests itself as being suitable will do. A stone jar is the best kind ( of storage vessel, but most people use kerosene tins, with good results.

] In preparing the waterglass use bailee. 1 water. An ordinary kerosene tin will j hold about 12 dozen eggs. As a rule th--1 proportion of watergiasa to water is about one quart to nine of water. Care should be taken in mixing the waterglass and the water, and this should be clout thoroughly, as the better mixed it is th* more powerful are its qualities in preserving. If a number of receptacles are to bo used it is as well to mix the preservative in each separately. Do not allow the sun's rays to fall on the receptacle, and keep ail eggs submerged in the solution. After the eggs have been placed in the liquid it should not bo stirred. There is one cardinal principle that, must bo always observed in preserving, and that is to gather the eggs daily and put them into the preservative immediately. No matter how few are gathered put them away daily, otherwise their keeping qualities are impaired and finally cause dissatisfaction to all concerned. If a good reputation for quality in preserved eggs is established better market values and repeat orders will be forthcoming. In conversation with a ppstryman in a largo way of business the other day, ho told mo his experience , with preserved eggs. A few years ago he contracted with a poultry-keeper for a supply of eggs, knowing from experience that the article was to bo relied The price fixed was Is 4d per dozen, and ho had no complaint to make about tho quality, but ho thought that the piico was rather high for his requirements. Tho following year ho decided to go into tho open market, whore he bought a large quantity at Is per dozen, but the decision was a most unprofitable one to him. A large percentage of the eggs were not fit for use. which necessitated each ono being broken separately before using, and lie estimated that, between the bad eggs and tho loss of time, tho remainder cost him nearer 2s than j Is. Sine© then ho has gone back to his original supplier and paid top price, because ho can rely upon the article being fresh. It is not suggested that bad eggs are deliberately preserved, but it is well to point out when unintentional mistakes are made from want of knowledge and lack of care.