Egg Preservatives 303 



eggs absolutely fresh for any considerable length 

 of time. There are several methods, however, 

 that are sufficiently satisfactory to warrant the 

 preservation of eggs both for the market and for 

 home use. Preserved eggs are thought to be 

 injured by cold sooner than fiesh ones. The fol- 

 lowing gives the results of experiments made in 

 Germany with various preservatives:* 



"The Berliner Markthallenzeitung reports about 

 experiments made for the purpose of securing the 

 most rational method of preserving eggs. . . . 

 Twenty methods were selected for these experi- 

 ments. In the first days of July, four hundred 

 fresh eggs were prepared according to these 

 methods (twenty eggs for each method), to be 

 opened for use at the end of the month of Feb- 

 ruary. . . . After eight months of preservation 

 the eggs were opened for use, and the twenty 

 different methods employed gave the most hetero- 

 geneous results: . . . 



1. Eggs put for preservation in salt water were all bad. 



2. Eggs wrapped in paper, 80 per cent bad. 



3. Eggs preserved in a solution of salicylic acid and glycerin, 



80 per cent bad. 



4. Eggs rubbed with salt, 70 per cent bad. 



5. Eggs preserved in bran, 70 per cent bad. 



6. Eggs provided with a cover of paraffin, 70 per cent bad. 



7. Eggs varnished with a solution of glycerin and salicylic 



acid, 70 per cent bad. 



* United State* Consular Reports, Dec., 1897, pp. 563, 564. Thieriot. 



