PRESERVING EGGS.

New Zealand Times, Volume XXXVI, Issue 8189, 2 August 1912, Page 2

PRESERVING EGGS.

vrn.vr experiments have proved. A number of different methods of packing eggs have been tried at tho University

of Minnesota recently, and so far nothing has tfcen found to give such good resuLt us watcrglaaa. The following dilferem methods were tried:—

1. A mixture of one-part of water-glass to 20 parts of water gave good results where tho oggs were not kept in the solution longer than six months; after that they were somewhat lacking in navour. 2. A mixture of one-part of water-glass tc 15 parts water, gave excellent results, some of which we kept until they were 18 month* old.

i. Very good results were obtained b’ packing egge in dry salt. Oiuat care should bo taken to cover them well These were all good after being packed for seven months, though they had separated considerably. 4. Two pounds of fresh lime were slaked in a pail and a pint of salt added, mixing, the contents of the pail were pm in a tub containing four gallons of water This was well stirred and left to settle. Then it was stirred a second time and lef* to settle. Alter that only the clear liquid was poured over the eggs that were in a tub, Tho eggs in this solution lept well, but were not so good in llavour and in cooking quality as solution Xo. 2. It wits found that to get tho very beat results with packed eggs they must Ve from birds having no males rux ning with them. Also it is very important, especially with tho water-glass solution, to have the oggs stored in a cool cellar. Earthenware jars made the best* receptacles for packing tho eggs, although good, clean butter 1 cgs or lard pails give satisfaction.