EGGS 135 



The eggs should not be washed or exposed to the heat 

 of the stove or sun. Never keep eggs, either in or out 

 of storage, where they are in danger of contamination 

 from potatoes, onions, kerosene oil, or anything that will 

 impart an odor which may be absorbed by the eggs. 



The best method of keeping the eggs good for food for 

 any length of time is that of cold storage. The ideal 

 cold storage for eggs is that which has a temperature 

 ranging between 32 F. and 36 F. The atmosphere 

 should be dry or nearly so, yet there should be sufficient 

 moisture in the air to prevent evaporation of the eggs. 

 The requirements for success in keeping eggs are that 

 they shall be protected from evaporation and that there 

 shall be no penetration which makes possible the de- 

 struction of the eggs through the presence of bacteria 

 and molds. 



Eggs may be kept for a longer or shorter time, accord- 

 ing to their condition and the method used to preserve 

 them. Eggs packed in bran, oats, or perfectly dry sand 

 will keep longer than eggs exposed to the air. Eggs 

 packed in salt and kept in a temperature of 50 F. or 

 55 F. where it is perfectly dry will keep good for a 

 number of months. Eggs coated with shellac, varnish, 

 vaseline, or tallow, and stored in a dry cool place will 

 keep for a number of weeks. 



The most successful method of storing eggs at home 

 is by the use of liquid preparations made for the pur- 

 pose. The use of lime water for this purpose has been 

 general throughout the world. In France a solution with 

 from 8 to 10% of unslaked lime or 20% of slaked lime in 

 pure water is used. In the United States a solution 

 containing both salt and lime is in common use. 



Eggs laid during the month of April should, if possi- 

 ble, be selected for storing; they keep better than eggs 

 laid at other times. Eggs laid in May and June are 

 next best. The reason for this lies in the fact that 

 April eggs are usually very choice, because the fowls 

 can have a plentiful supply of fresh-grown green food, 

 which adds a rich color to the yolk and a delicate flavor 



