198 TO PRESERVE EGGS. 



The general practice in preserving eggs, has been to useliino 

 ami salt as the principal ingredients, and I believe that nothing 

 else exists that is better than these two articles. An egg can 

 be kept fresh but a short time, if exposed to the air, even in 

 the least degree ; hence, no method of preservation is of value, 

 that does riot wholly exclude the atmosphere, and prevent the 

 natural evaporation of the contents of the egg. l)r. Bennett 

 says in the " Poultry Book : " 



Eggs, after being laid, lose daily by transpiration, a portion of the 

 matter which they contain, notwithstanding the compact texture of 

 their shell, and of the close tissue of the flexible membranes lining the 

 shell, and enveloping the white. When an egg is fresh, it is prover- 

 bially full, without any vacancy ; and this is matter of common 

 observation, whether it be broken raw, or when it is either soft or 

 hard boiled. But in all stale eggs, on the contrary, there is uniformly 

 more or less vacancy, in proportion to the loss they have sustained by 

 transpiration; and hence, in order to judge of the freshness of au 

 egg, it is usual to hold it up to the Irght, when the translucency of 

 the shell makes it appear whether or not there be any vacancy in' the 

 upper portion, as well as whether the yolk and white are mingled and 

 muddy, by the rotting and biirsting of their enveloping membranes. 



The transpiration of eggs, besides, is proportional to the tempera- 

 ture in which they may be placed cold retarding, and heat promot- 

 ing the process; and hence, by keeping fresh laid eggs in a cool 

 cellar, or better still, in an ice-house, they will transpire less, and be 

 preserved for a longer period swind, than if they are kept in a warm 

 place, or exposed to the sun's light, which has also a great effect in 

 promoting the exhalation of moisture. As therefore, fermentation 

 and putridity can only take place by communication with the air, at 

 a moderate temperature, some means must be devised to exclude such 

 connection, by closing the pores of the shell. 



The following items are selected from various sources, not 

 now known particularly ; nor is it of much consequence, as I 

 shall not consider that I do any great injustice to any one by 

 failing to give the original source of them. Thes-e, as well 

 as hundreds of other items, have been the rounds of the papers 

 till their paternity is lost; yet they are just as valuable, so 

 long as they give the result of experience, and state facts, as if 

 I were to receive them direct from the Queen of England, who 

 is one of the most extensive fowl fanciers of that kingdom : 



O 



PICKLING EGGS. In England, at the season of the year when the 

 stock of eggs is plentiful, they cause some four or six do/en to be 

 boiled in a capacious saucepan, until they become quite hard. They 

 then, after removing the shells, lay them, carefully in large mouthed 

 jars, and pour over them scalding vinegar, well seasoned with whole 



