PRESERVATION OF EGGS. 67 
PRESERVATION OF EGGS. 
g4lR and heat are the two chief agents 
in the decomposition of eggs, as of all 
animal substances. 
Almost anything that will exclude 
the air from the egg will aid in its preservation, 
provided it be kept in a cool place and in an 
upright position, so that the yolk shall not 
adhere to the shell. 
It is not usually desirable to preserve eggs 
for the markets, since the fresh article always 
brings better prices; but frugal housekeepers 
when eggs are low in price may provide a sup- 
ply for winter use when market prices double. 
Limed eggs may be found in the markets at 
several cents per dozen less than fresh, and 
other preserved eggs come under the same class. 
The lime, however, is apt to eat’ the shell; to 
give a slight taste to the whole egg, and often 
hardens the yolk and turns it red. 
