EGG PRESERVATIVES.

Kaipara and Waitemata Echo, 14 August 1914, Page 7

EGG PRESERVATIVES.

One of the best preservatives is the water-glass solution made of eight parts of water (previously boiled) to one part of water glass. Eggs placed in this solution will keep indefinitely. Take an ordinary five-gallon crock or wooden pail, put in the eggs, and pour on enough of the cool solution to cover all the eggs. Melt some paraffin and pour it on top, thus forming a thin covering or blanket which excludes all air. Another good preservative can be made by taking 21b. of fresh lime, lib. of salt, and 4 gallons of water. After the lime is well slaked stir the solution and let it settle. After it has settled stir again and let it settle once more. Then pour off the clear liquid and use it as a preservative. Place the eggs in a crock as in the water glass solution, and also use the paraHin. Eggs preserved in either of the two solutions are almost as good as new-laid eggs, but .of course they should not bo sold as such. In some instances those in the bottom of the crock will have a limelike or a water-glass taste, owing" to the accumulation of those materials in the bottom of the solution. Another method of preserving eggs which is followed almost exclusively by commercial men is placing them in cold storage. Eggs preserved in this way are generally sold as fresh eggs or storage eggs. They usually show some evaporation, and are also inclined to go watery and have - a bitter taste, which necessarily makes them inferior to new-laid eggs. While preserved eggs are not equal in quality or flavour to new-laid eggs, properly handled, still the consuming public has to be satisfied with these eggs until the poultry business has reached that stage of development where the farmers know how to produce winter eggs. X 406.