PRESERVING EGGS.

Temuka Leader, Issue 2561, 28 September 1893, Page 3

PRESERVING EGGS.

'.the folloWilig particulars of a method ©f i»reßel'ving eggs are supplied by a correspondent iu Chambers Journal for July: " Last year we had some eggs, as an experiment, rubbed over with vaseline, and then packed in boxes with dry salt. The boxes were turned over every fortnight to prevent the yolk settling and adhering to the shell. After a lapse of four months the first box was opened, the eggs wiped cletr from vaseline and they were boiled along with fresh laid ones. As a matter cf actual fact it would have been difficult to distinguish one from the other, if we had not known that; some of the had been preserved. This year we commenced preserving by the same method, only eight weeks before the time at which I write; andalthough the test is a much shorter one, it is sufficient to prove the value of tho process. The fortnightly turning over is an essential feature, aa it keeps the yolks in position ; and the impossibility of doing this with lime water, brine, or any wet method condemns these at once, on account of the adhesion of the yolk to the shell, irrespective of the flavour, which with most other processes is not at all satisfactory. The result of our test this year is as follows :—The first lot of eggs preserved, were hid on March 12th, and were nibbed with vaseline and covered with salt on tho 13th ; tho lids of the boxes were then tied dowq, and. the boxes turned upside flaiyu every fortnight or so. Eight weeks afterwards the first box was opened, two eggs were poached and found perfect; two were boiled for two different persons who are in the habit of taking a new-laid egg daily. One of these two, persons not knowing the egg vjas $ preserved ono remarked it \w& very fresh and nice, biifc.tlw'f thy hens must be getting short green food, as the yolk was paler than usual. This remark proved clearly that iho eg'* was not pis.»ed over without epical 'nQtMej Wtf titw fatf tfcat tiie yolk.

was pale is eaßily accounted for, as during March the hens were practically without green food, they being kept in confinement, and depending for green stuff on the garden waste and grass cutting from the tennis lawn. The eggs had a curdy milky appearance which fresh-laid ones lose in about two days, and also the in - imitable flavour peculiar to those which have not been handled much."