SALICYLIC ACID FOR PRESERVING EGGS.
The “ Bicoker-und-Conditor Zeitung ” has put to a practical test a sjstem of preserving eggs which has jptely been recommended, and finds it to answer exceedingly well. The eggs were placed for an hour in a solution of fifty grammes of salicylic acid and a little spirits of wine, diluted with one litre of water, and afterwards packed away in bran in the cellar. About three months afterwards they were found in perfect condition, and as well flavored as if just fresh laid. Autumn-laid eggs thus 'treated should keep good for a much longer time, as they would have all the advantage of colder weather in their favor.
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Bibliographic details
Globe, Volume XXII, Issue 2055, 24 September 1880, Page 4
Word Count
112SALICYLIC ACID FOR PRESERVING EGGS. Globe, Volume XXII, Issue 2055, 24 September 1880, Page 4
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