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S9S
ILLUSTRATED WORLD
upon surely for many months of preservation.
For family use, eggs that are preserved
in lime and salt are probably the
best. This method requires the least expenditure
of money, the mixture is easily
prepared, and the process can be absolutely
depended upon. A safe rule in
mixing this is to allow one quart of solution
to each dozen eggs. First, stir three
pounds of quicklime in three gallons of
boiled water. It is well to slake the lime
in a part of this water, adding the remainder
afterward. Next stir in one-half pound
of common salt and let the whole mixture
stand for about ten hours. Separate the
clear liquid from the sediment and dissolve
in this about one-fourth of an
ounce of boracic acid. The mixture
should be kept in earthen, glass, or clean
wood receptacles, and the eggs should be
immersed in this mixture completely,
allowing two inches, or even more,
above the eggs. The receptacles should
be kept in as cool a place as possible, and
the eggs should not be taken out of
the mixture until they are needed. This
amount of solution will cover about
twelve dozen eggs.
Levi Hoyt's method of preserving
eggs was given to the public recently in
a little pamphlet on "How to Preserve
Eggs, and Why." Herewith is given the
recipe he used to obtain his fortune. It
is taken from the code form.
"To unslaked lime 'add water till it
forms a thin slush. Now strain it
through a fine sieve into a forty-gallon
barrel or vessel, washing out all the
strength of the lime. Dissolve three
quarts of salt and add to the solution.
In this dissolve 2 ounces bicarbonate of
soda, 2 ounces cream of tartar, 2 ounces
borax, and one ounce of saltpetre."
He stirred this mixture and added water
to the amount of twenty gallons. Then he
filled the vessel with eggs to within four
inches of the top. To exclude outside
air from the mixture, he covered a hoop
with cloth which was immersed in moist
lime and placed this hoop just inside the
top of the barrel. Shortly before he sold
the eggs, Mr. Hoyt took them out of the
barrel and packed them in oats to dry.
He made it his business religion to have
absolutely perfect, fresh eggs to begin
with, because no amount of doctoring
will make a bad egg good.
Another method of preservation coming
into favor is the use of water glass.
Water glass is silicate of soda, which is
made by fusing together quartz, sand,
and soda ash. It is about the consistency
of molasses, and is translucent but not
transparent. The price, however, is too
high for the average housekeeper because
if she bought it at retail, it would
cost six cents a dozen to preserve the
eggs. If a number of women in a neighborhood
could club together and buy in
five gallon lots from a wholesale druggist,
the price would be reasonable, and
the method of using it is "nicer" than the
lime and salt. It is as follows: To nine
parts of boiling water, add one part of
water glass. Stir this with a stick, and
when the mixture becomes cool, but not
cold, immerse the eggs. They should be
kept in earthen crocks or galvanized iron
tubs. After a while this mixture coagulates
and turns white, but this does not
injure it.
The Italians have a unique method of
preserving eggs but, on account of the
high and increasing cost of the preserving
product, it probably would not be
feasible in this country. They cover the
eggs with lard to completely exclude the
air from the pores in the egg shell. The
lard is slightly warm when used but not
sufficiently, however, to cook the eggs.
Other lard preserving methods are used
also; for instance, the eggs are rolled in
lard on a marble slab until all the surface
is covered. The principle of all is the
same, however; if air is excluded from
the albuminous contents, decomposition
is delayed appreciably.
Experiments with the X-ray have
shown that eggs exposed to its rays will
keep fresh, but they must be kept in a
dark place until needed because the
bright light counteracts the effect of the
X-ray.