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Show METHODS OF KEEPING EGGS Of Many Different Ways Tried in Ger-. Ger-. many Three Most Effective Are Given Herewith. In Germany twenty methods of preserving pre-serving eggs have been tried. Of these tests the three most effective were coating the eggs with vaseline, preserving them with lime water and preserving them with water glass. As the object of the preservation is to keep out germs, vaseline or some other oth-er tasteless grease, such as fresh butter, but-ter, may be used. The process consists con-sists of greasing the egss all over as soon as they are laid, then setting them on end in a clean jar until wanted want-ed for use. Eggs can be kept in this way for three or four months. The process of keeping eggs in lime water is as follows: Slack four pounds of line, then add four pounds of salt and eight gallons of water. Stir and leave to settle. Next day stir again. After the mixture has settled the second sec-ond time, draw off the pure liquid. Take two ounces each of baking soda, cream of tartar, saltpeter and a little alum. Pulverize and mix and dissolve dis-solve in two quarts of boiling water. Add to this the lime water. Put the eggs in a stone jar, small end down, one layer on top of another, and pour on the solution. Set the jar away in a cool place. While the method is satisfactory, it is not as good as water glass, as the eggs are liable to taste of the lime. Undoubtedly the best preservative for keeping eggs is water wa-ter glass, in using water glass the difficult dif-ficult point is the tendency of water glass to vary in quality. Water glass is also called soluable glass, or dissolved glass, liquid glass and silicate of soda. Water glass is made by melting together pure quartz and a caustic alkali, soda or potash. It is imported here in tin cans, and is a thick or jelly-like liquid. At several experiment stations there have been some very exhaustive experiments with this dissolved glass in preserving eggs. The reports are without exception excep-tion in favor of it. No other preserver is reported as being equal to this one. The directions for use are: Use pure water which has been thoroughly boiled and cooled. To each nine quarts of this water add one quart of water glass. Pack the eggs In the Jar and pour the solution over the eggs. The solution may be prepared, placed in the jar and fresh eggs added from time to time until the jar is filled, but care must be used to keep fully two inches of water glass solution solu-tion over the eggs. Keep the eggs In a cool place, and the jar covered to prevent evaporation. A cool cellar is a good place in which to keep the egg3. If the eggs be kept in a too warm place the silicate will be deposited and the eggs will not be properly protected. Do not wash the eggs before be-fore packing, for by so doing you will Injure their keeping qualities probably by dissolving the mucilaginous coating coat-ing of the outside of the shell. For packing use only perfectly fresh eggs, for eggs that have already become etale cannot be preserved by this or any other method, and one stale egg may spoil the whole batch. To prevent bursting when boiled, prick the egg at the large end. This will allow the gas to escape. Stone jars are the best receptacles for eggs, though five gallon kerosene cans and lard pails may also be used. It costs about l's cents per dozen to preserve eggs In this manner, and they wi!' keep for eight months. |