Egg Preservatives 307 



Lime-water. A. most satisfactory lime-water 

 preservative may be made of the following in- 

 gredients : 



X bu. fresh quicklime. 

 15 Ibs. salt. 

 % Ib. cream of tartar. 

 40 gallons of water. 



Slake the lime thoroughly and add the water 

 and salt. Stir it well. Dissolve the cream of 

 tartar in a little water and add to the whole. Stir 

 well. Let the solution stand until it is fully 

 settled. Remove the clear liquid by dipping or by 

 means of a siphon. Place the liquid in a cask or 

 tank and put in the eggs. It is desirable to keep 

 the eggs in a cool place that has an even tem- 

 perature. Have at least one and one -half inches 

 of the liquid above the eggs. New oak casks 

 should not be used on account of the liability to 

 color the eggs. 



Cold storage. Eggs that are kept in large 

 quantities by dealers are placed chiefly in cold 

 storage. A low, even temperature is maintained 

 by the use of ice, or by means of ice machines. 

 Ice machines have largely superseded the use 

 of 'natural ice in large establishments. 



