1308 The Cornell Reading-Courses 



Limewater and salt brine preservative 



Slake four pounds of good quicklime in a small amount of water, then 

 mix with four gallons of pure water and add two pounds of salt. Stir 

 the mixture thoroughly several times, then allow it to settle. Pour off 

 the clear liquid. The clear liquid is the part in which the eggs are to be 

 preserved. There is about enough of this mixture to preserve 30 dozen 

 eggs, the number depending somewhat on the shape of the vessel. 



Water-glass solution 



The commercial water-glass solution may be obtained from any drug 

 store at a cost of about 20 cents a quart. Mix i| quart of this solution 

 with 18 quarts of pure water; water that has been boiled is preferable. 

 Stir the mixture until the ingredients are thoroughly mixed. A stone jar 

 is the most suitable vessel for the mixture. Two eight-gallon jars are 

 sufficient for 30 dozen eggs, using the amount of solution prescribed above. 

 After the water glass is thoroughly mixed, pour it into the different vessels 

 to be used, being sure that the vessels are absolutely clean. Place the 

 eggs in the water glass, see that those at the top are covered by at least 

 two inches of the liquid, and cover the jars in order to prevent evaporation. 

 Put the jars in a cool place where they will be undisturbed during the year. 



Suggestions 



Preserve only absolutely fresh eggs; stale eggs will not keep in an)'' 

 preservative. Have your preservative ready to receive the fresh eggs as 

 you get them. If you are in doubt as to the freshness of the eggs, candle 

 them, or see whether they sink when placed in a dish of fresh water. If 

 an egg sinks, it is reasonably fresh. 



Do not preserve dirty eggs or eggs that have been washed. Washed 

 eggs will not keep because the shell has been moistened; and dirty eggs 

 will become tainted in flavor. 



Do not use the same liquid preservative more than one year. 



Spring eggs will keep better than summer or fall eggs. 



Infertile eggs are better than fertile eggs for preserving. 



Do not leave eggs in the preservative longer than one year. 



Rinse the eggs with water, after removing them from the preservative. 



Eggs that are in good condition when removed from water-glass solution 

 will usually remain good for at least two weeks. 



Water-glass eggs are practically as good as fresh eggs for all cooking 

 purposes. If it is desired to boil them, prick a small hole through the 

 large end of the shell before placing them in the water. The pores of 

 the shell have been sealed by the water-glass solution, and without the 

 pinhole the expanding air within the shell would burst it. 



