72 PRESERVATION OF EGGS. 
placed in the warm jars, with the pointed ends 
up. The jars are immediately closed up, and 
then removed from the hot water. 
If this process is skillfully carried out the 
eggs will be fit for the table months afterward. 
The secret is to heat the air in the jars thoroughly ;_ 
the papers may be baked and used warm. 
Any stopper will do that excludes the air. 
Dessicated or portable eggs have been pre- 
pared for market to some extent. 
Beaten egg is evaporated at a temperature of 
one hundred and twenty-five degrees Fahren- 
heit, till perfectly dry and hard. It is then 
packed, and when wanted for use, three parts of 
cold water are added to one part egg. Blood 
albumen and chromate of lead are often used to 
adulterate egos thus prepared. 
Messrs. Effner & Co., of Passau, Bavaria, pre- 
pare this egg-meat, of the best quality, by using 
only the best eggs. 
