THE EGG SEASON.

Gisborne Times, Volume XXVI, Issue 2297, 16 September 1908, Page 1

THE EGG SEASON.

A TIME FOR BUYING SUPPLIES.

SOAIE AIODES OF PRESERVING.

These are days of cheap eggs. Eggs can now bo obtained retail at a shilling a dozen, which means still less for larger quantities at the auction marts. It is, therefore, a time lor getting ready all tho 'kerosene tins and other appliances required for “putting down” eggs against tlio dearer days to come. Exactly how cheap eggs will ho before the cheap days terminate, it is hard to say. Bakers usually reckon on buying up their supplies when the prices as low as 9d per dozzen. But lastseason this-stage never came; and many bakers, when tlio prices began to rise again, found themselves without supplies. Having decided to purchase, the next question is what form of preserving to adopt. ‘The cold storage of eggs (says the “Sydney Daily Telegraph”) has been broughTo a remarkable degree of reliability in Sydney. With the big biscuit makers and-pastry manufacturers tlio most popular method of preserving is wliat is known as pulping which consists of breaking the eggs All to tins, mixing whites and yolks, and keeping the whole m-ass in a frozen state. The professional egg preservers, on tho other hand, 6t-ill adhere largely to lime .solutions. “For those who wish to put by eggs out of their spring surplus, for use later on, there is nothing better than the wineglass system. A shillings worth will preserve two keroseno tinsful of eggs, or 400. Tho process is simplicity in itself. It is best used in the strength of one wine glass (silicate of soda) to 15 or 20 parts of water. The latter should bo brought to ;a boil, and kept boiling for, say, 20 minutes, to expel as much air as possible, and then cooled down to about tlic temperature of tho atmosphere. Then disolve the waterglass in it, and wlion this is thoroughly done the solution is ready for use. The eggs may be placed in the vessel to be used, anil the waterglass poured over them, or the solution can bo put in first and the eggs added as gathered from day to day. The eggs should bo completely immersed, and if any float, the dessity of the solution should bo reduced by tlio addition of liioro boiled water until tlio eggs sink. In this way eggs can be kept lor a year, or possibly more if desire.d. In boiling eggs taken from waterglass preservative, they should first be pierced by a needle to prevent cracking. “Thei'o are several general principles to be observed in preserving, eggs. They should bo quito fresh, and' not have been exposed to the sun. It is likewise essential that they should be perfectly clean. The eggs should be kept in tlio coolest spot available. Most people now know that infertile eggs keep better than thoso that have been fertilised, and, except whore male birds are kept for the protection of liens running at large, only such females as are in the breeding pens should be mated. “In addition to waterglass, there are a number of good preparations on the market. Infertile eggs, if packed in dry salt, will keep a long time, or if just put away in a very cool position, without any treatment whatever, they will keep for many weeks, and ho quite as fresh for ordinary culinary purposes. AVith eggs so treated it is an important detail to puck them large entl down. Eggs so packed will show an appreciable difference in quality with those otherwise placed.”