PRESERVATION OF EGGS 197 



Eggs 



Eggs prove to be particularly difficult to preserve. 

 They are sure to co'ntain bacteria inside the shell, depos- 

 ited there before the egg was laid. These will in time 

 cause the egg to spoil. Eggs cannot be sterilized by 

 heat, for this cooks them. Drying, of course, alters their 

 nature. The use of low temperatures will preserve eggs 

 as well as fruit. They may be protected from actual 

 spoiling for some time by placing them in some liquids 

 that keep away the air. Brine is used, and water glass 

 is even more successful. To use the latter, mix the water 

 glass purchased at the drug store with ten times its bulk 

 of water, and keep the eggs in the mixture. They will 

 remain in a usable condition for a long time, though they 

 lose their fresh taste. No means are known by which this 

 can be preserved. 



Effect of Bacteria Growth upon the Wholesome- 

 NESS of Food 



The question whether the growth of bacteria in the 

 food necessarily renders it unwholesome remains yet to 

 be considered. It is evident that after any food material 

 has become completely putrefied it is quite ruined for all 

 food purposes. The vile tastes and odors become so 

 strong that no one can relish food that has entered the 

 later stages of putrefaction. But how about the earlier 

 stages, when the flavors and odors are so slight as to 

 indicate that bacteria have only begun their action .' In 

 other words, are we liable to eat food which has begun 



