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Show Salt Brine as an Egg Preserver. Method: A brine was made by dissolving ninety grams (about three and one-fourth ounces) of common table ta-ble salt in 1,500 cubic centimeters (about one and two-thirds quarts) of distilled water, making about a six per cent solution. On May 18, 1899, twenty fresh eggs were washed, placed in a stone jar, and the brine poured over them until all were fully covered by the liquid. Result Good, 0 per cent; bad, 100 per cent. On opening the jar, May 31, 1900, a stinking odor was evident. The shells of the eggs were, however, 'clean and clear. The whites were clear, but watery. The yolks were like thick gum clear through, and contracted con-tracted into nearly perfectly formed globules, with heightened reddish color. col-or. The flavor was stale and briny, The eggs were not usable. |