SALICYLIC ACID FOR PRESERVING EGGS.
The, B»eter-und-Conditor Zeitnnß has ' put to a practical test a system of preserring eggs which has lately 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 a,way in bran in the cellar. About three months afterwards they were found in perfect condition, and as well as jf just fresh laid. Autumn laid eggs thus treated should keep good for a much lodger time, as they would have all the advantage of colder weather in their faror.
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Thames Star, Volume XI, Issue 3684, 15 October 1880, Page 2
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112SALICYLIC ACID FOR PRESERVING EGGS. Thames Star, Volume XI, Issue 3684, 15 October 1880, Page 2
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