PRESERVING EGGS.

King Country Chronicle, Volume V, Issue 407, 25 October 1911, Page 7

PRESERVING EGGS.

Now that eggs are becoming plentiful there will be opportunities on the farm and in the home of preserving them for future use. There value later on will be appreciated, and those who have the foresight to store the eggs away will reap a profit later on when eggs are almost too dear for household purposes. The best method of preserving them is undoubtedly by using waterglass (silicate of soda). It can be obtained at any store in the country, and instructions are given as to its use. It is cne of the most effective preservatives known outside co!d storage, and i* the eggs are kept quite fresh, free from cracks or imperfections of any kind, they will keep for months, provided the mixture is made in accordance with directions. The egizs should be kept in a cool place, a cellar for preference; but where this is not available any other place that suggests itself as being fiuitabie will do. A stone jar is the best kind of storage vessel, but most people use kerosene tins, with good results. In preparing the waterglas3 use boiled water. An ordinary kerosene tin will Mold about 12 dozen eggs. As a rule the proportion of waterglass to water is about one quart to nine of water. Care should be taken in mixing the waterglass and the water, and this should be done thoroughly, as the better mixed it is the more powerful are its qualities In preserving. If a number of receptacles are to be used it is as well to mix the preservative in each separately. Do not allow the sun's rays to fall on the receptacle, and keep all eggs submerged in the solution. After the eggs have been placed in the liquid it should not be stirred. There is one cardinal principle that must be always observed in preserving, and that is to gather the eggs daily, and put them into the preservative immediately. No matter how few are gathered put them away daily, otherwise their keeping qualities are | impaired and finally cause dissatisfaction to all concerned. If a good repu- \ tation for quality in preserved eggs is 'j established better market values and. repeat orders will be forthcoming. In conversation with a pastryman in a : large way of business the other day, he told me his experience with preserved eggs. A few years ago he contracted with a poultry-keeper for a supply of eggs, knowing from experience that the article was to be relied upon. The price fixed was Is -id per dozen, and he had no complaint to make about the quality, but he thought that the price was rather high for his requirements. 'The following year he decided to go into the open market, where he bought a large quantity at Is per dozen, but the decision was a . moat unprofitable one to him. A large percentage of the eggs were not fit for use, which necessitated each one being broken separately before using, and he estimated that between the bad eggs and the loss of time, the remainder cost him nearer 2s than Is. Since then he has gone back to his original supplier and paid lop price, because he can rely upon the article being fresh. It is not suggested that bad eggs are deliberately preserved, j but it is well to point out when unin- | tentional mistakes are made from | want of knowledge and lack of care. |