Salt Lake Telegram | 1902-02-11 | Page 5 | Keeping Fresh Eggs Fresh

I KEEPING FRESH EGGS FRESH From the Lancet On On no rio subject perhaps is there a greater conflict of f opinion than on the preservation of eggs Some urge that the newly laid egg should be kept dry and others that it should be kept moist or even immersed in a a. fluid Of Ot course by effectually sealing the pores of ot a shell as with wax or grease rease lh th the m E nt the egg ess Is laid no difference differ differ- ence enet in w ight b bv ls v the loss of can can- occur and it is unlikely that anything any any- thing can enter the egg from the outside out out- side There Is little doubt that the change from a a. fresh to a a. stale condition condition condition condi condi- tion Is partly a question of ot the loss of ot moisture and partly a disturbance of equilibrium by eternal agencies The pimple simple method described by Sir W. W T. T Gairdner in our columns about a year ago would appear to establish this this' view The method consists merely in greasing greasing greasing greas greas- ing the eggs the moment they are laid and before they have cooled This procedure procedure procedure pro pro- is so successful that eggs so treated are said to be as fresh to the taste when whim weeks and even months old as as they are when eaten an hour after being laid It is also suggested to immerse immerse im im- merse eggs In a s strong rong solution of ot silIcate silicate sil all of ot soda or water In this c case case e the preservative effect Is probably probably ably bly due to the formation of a hard bard glassy silicate of lime within the substance substance substance sub sub- stance of ot the shell forming so to speak a perfectly tight air-tight envelope of glass The egg is in a way hermetically sealed This however is no argument in favor pf of wet storage and even by the sill sill- eating cating process w we imagine that th the absolutely absolutely absolutely ab ab- ab- ab n laid newly warm egg must be selected for the purpose It is well known further that water-glass water possesses possesses pos pos- a powerful antiseptic action Eggs treated In this way are said to preserve their fresh milky taste for six months and to be indistinguishable from the egg taken straight from the nest Eggs of course merely submerged in In water would probably get stale more more q quickly than when kept under dry conditions The question of the effectual effectual ef ef- preservation of eggs Is of the utmost importance and one which British British Brit Brit- ish producers have haye persistently ignored an Inexplicable attitude by which much valuable food is wasted and a source of ot profit thrown away