PRESERVING EGGS.
: WHAT EXPERIMENTS HAVE PROVED. A number of different methods of packing eggs have- been tried at the University of Minnesota recently, and so far nothing has been found to give such goad results as waterglass. The following different methods.were tried:— 1. A mixture of one-part of waterglass to 20 parts of water gave good results where the eggs were not kept in the solution longer than six months; after that they were somewhat lacking in flavour. 2. A mixture of one part of waterglass to 15 parts water, gave excellent results; some Of which we kept.until they were 18 months old. ' 3. Very good results were obtained by packing eggs in dry salt. Great care should be taken to cover them well. These were all good after being packed for seven months, though they had separated considerably. 4. Twopounds of fresh lime were slaked in a pail and a pint of salt added. After mixing, the contents of the. pail were putin a tub containing four gallons of water. This was well stirred and left to settle. Then it was.stirred a second time and' left to settle. After that only the clear liquid was poured over the eggs that were in a tub. The eggs in this solution kept ivetl, but were not so good in flavour and in cooking quality as solution No. 2. It was found that to get the very, best results with packed eggs they must be from birds having no males running with them. Also it is very important, esnecinlly with the waterglass solution, to have the eggs stored in a cool cellar. Earthenware jars make the best receptacles for packing, the eggs, although good, clean butter kegs or lard pails givo satisfaction. [ Success is quite an easy thing to obtain when .you go after it in the right way. Mangatoki, Elthnm, and other Dairy Factories have gone in for greater success by installing "Victor" .Vats. If you want to make the coming season the best yet, place your order for "Victor" Vats now. No time should be lost as a large number of Vats has been ordered for early delivery. Albert J. Parton, manufacturer, Carterton.—Advt.
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Dominion, Volume 5, Issue 1503, 27 July 1912, Page 8
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363PRESERVING EGGS. Dominion, Volume 5, Issue 1503, 27 July 1912, Page 8
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