SECRET OF EGGPRESERVING.

Wairarapa Age, Volume XXXII, Issue 3084, 5 January 1909, Page 7

SECRET OF EGGPRESERVING.

"NEW-LAID" THOUGH SIX MONTHS OLD. By a novel process of preserving, eggs six months old are made to retain their "new-laid" freshness. The process has been adopted by a firm of Hull importers acting on the theory that an egg decomposes owing to the entrance of bacteria through the shell. The shells by the new process are first disinfected and then immersed in a vessal of hot paraffin wax in a vacuum. The air in the shell is extracted by the vacuum, and atmospheric pressure is then allowed to enter the vessel, when the hot wax is forced into the "pores" of the shell, which thus hermetically seals it. Evaporation of the contents of the eggs, which has a harmful effect, is thereby prevented, and the egn is practically sterile. Some "new-laid" eggs treated in this manner six months ago (the date being guaranteed by Mr Thomas A. Robinson, J.P., the head cf the firm), have been submitted to chemical and microscopic examination by the London "Daily Mail," and have been found equal to new-laid eggs in every respect. The yolk of pickled eggs and others artifically preserved will sometimes break on being poached, but the eggs examined behaved when poscbed exactly as newlaid ones. The inside of the shell showed under careful examination that the wax penetrates through the '•'yores," the contents being thus quite immune from external influences. The advantages of the process is that the eggs will fetch 48s per 1,440 more than those preserved in lime water or by water glass, and 32s more than those kept in cold storage. Thousands of tons of eggs arejpreserved every year in this country by various processes, but the quality of the six months old "newlaid" eggs is such that the present amount may shortly be greatly increased.