PRESERVING EGGS Hi 



water, appear very logical. When we know just what we are aim- 

 ing at, we are less likely to omit the little precautions which other- 

 wise might seem like the whims of some fussy person. Too many 

 people skip the essentials when trying to follow a formula. 



I have kept the eggs in tin receptacles, five-gallon kerosene oil 

 cans, and large lard pails. These kept the eggs perfectly, but after 

 a time the water and silica of soda rusted them in spots and the red 

 rust formed a sediment on the eggs. This did not injure them as 

 far as I could see, except giving them a brownish tinge, and on 

 asking the druggist, he said he did not see why the tin should not 

 be used, as the silicate of soda comes from the East in tin cans. If 

 tin is used, it is best not to paint the cans or oil them, as the soda 

 has an affinity for oil and will eat through it and the oil or grease 

 may impart a disagreeable flavor to the eggs. Remember the eggs 

 must be absolutely fresh, for one bad egg may spoil the whole 

 quantity in the receptable. 



Preserving in Lime 



The process of keeping them in lime-water is as follows : Slack 

 four pounds of lime, then add four pounds of salt ; add eight gal- 

 lons of water. Stir and leave to settle. The next day stir again. 

 After the mixture has settled the second time, draw off the clear 

 liquid. Take two ounces each of baking soda, cream of tartar, salt 

 petre, and a little alum. Pulverise and mix; dissolve in two quarts 

 of boiling water. Add this to the lime water. Put the eggs in a 

 stone jar, small end down, one layer on top of another, and pour 

 on the solution. Set the jar away in a cool place. This method is 

 quite satisfactory, but not so good as the water-glass as the eggs 

 are liable to taste of the lime. 



