On the Preservation of Eggs 295 



economic aspects, and it also presents to the biologist many 

 very interesting problems. In proposing to devote a series 

 of short papers to the Preservation of Eggs, we shall regard 

 the subject from both points of view. Beginning at what 

 may perhaps seem to some the wrong end, we offer first the 

 following paper, which has been written for us by a gentle- 

 man whose occupation has made him practically familiar 

 with the subject under consideration. It may be followed 

 by others dealing with more scientific aspects. 



Notes on the Preservation of Eggs. 



The methods most usually adopted are : — 



(1) Pickling in a brine solution containing also lime. 



(2) Pickling in a solution of waterglass. 



(3) Cold storing in the shell at a temperature of from 33 0 to 35 0 F. 



(4) Freezing in the liquid condition. 



To be successful in pickling with brine and lime, unslacked lime 

 is placed into boiled water, and as much salt added as will make a 

 solution in which an egg will gradually fall to the bottom of the 

 vessel. If the brine is too strong the egg will float. Sufficient 

 lime should be in the solution to form a thick sediment at the bottom. 

 When this solution is absolutely cold, the eggs may be placed in, and 

 treated in this way will keep from six to eight months satisfactorily. 

 Very great care, however, must be taken that the eggs are free from 

 all cracks or thin places in the shell, and that they are absolutely fresh 

 when placed into pickle. 



To eliminate all cracked eggs, it is necessary to examine them 

 in a dark room with a candle or electric light behind the egg, when 

 a crack is easily seen or any dark spot in the egg indicating the 

 commencement of decomposition. 



An egg pickled in this way gradually attains a taste of lime, and is 

 not pleasant for use except when mixed with other things, after it has 

 been in pickle, say, two or three months. This flavour appears, 

 however, to depend largely upon the age of the egg at the time of 

 pickling. If the egg is absolutely fresh, say new laid, it appears to 

 contract the flavour much more slowly, and can be boiled and eaten 

 several months after pickling without an unpleasant flavour being 

 noticed. 



The waterglass method is one recently adopted very generally for 

 household purposes. It has the advantage of extreme simplicity in 

 the preparation of the pickle, and if the egg is really fresh when put 

 in, it will keep very satisfactorily for six or eight months. If, however, 



