a 
PRESERVATION OF EGGS. 33 
It is said to be perfectly satisfactory for cakes 
and omelets. 
Though a great convenience for travelers, it 
will hardly take the place of fresh eggs. 
This preparation somewhat resembles gelatine 
in appearance, consisting of crystallized par- 
ticles, of but ten per cent. or fifteen per cent. of 
the original weight. 
The main points to remember in preserving 
egos, are: 
1. That heat hastens either decay or develop- 
ment. 
2. That anything that excludes the air, pro- 
vided it will not affect the flavor of the egg, may 
be used in packing. 
3. That however carefully preserved, it must 
not be expected that they be equal in flavor to 
fresh eggs. 
Eggs may be kept in a cool, dark place where 
they cannot freeze, for three months, without 
other protection than being placed in an upright 
position. ‘They should be reversed occasionally, 
to prevent the yolk from adhering to the shell. 
