Preservation of Eggs. 



357 



October, and tested at the beginning of the following March ; 

 while a number were retained under experiment until 

 December, 1899, a period of fourteen months. The preser- 

 vatives employed were saturated lime-water; lime-water plus 

 10 per cent, of common salt ; 10 per cent, solution of water- 

 glass (sodium silicate) ; 5 per cent, glycerine ; and distilled 

 water. Some of the eggs were left in the solution for a few 

 days, while others were left in the solutions throughout 

 the entire period of the experiment. The coating of the 

 eggs with paraffin was also tried. After a careful examination 

 of the eggs, including poaching, it was concluded that 

 saturated lime-water gave by far the best results. 



During the past year several of the above-mentioned trials 

 Avere repeated. The efficacy of certain other methods for 

 egg preservation that have received attention from time to 

 time in the Press was also tested. The experiment was 

 begun on June 5th, and the eggs examined on December 10th 

 Three eggs from each experiment were poached. 



Briefly stated, the results were as follows : — 



1. Eggs immersed continuously in saturated lime-water. 

 Outward appearance excellent ; yolks non-adherent, of good 

 colour and fairly globular ; albumen somewhat more limpid 

 than in fresh eggs, and slightly discoloured; a very slight 

 " stale" odour; airspace normal; poached eggs free from 

 all objectionable taste and of good appearance. 



2. Eggs first smeared with vaseline and immersed con- 

 tinuously in lime-water. Externally somewhat darker than 

 the foregoing and rather greasy ; yolk globular and of good 

 colour ; albumen a very faint yellowish tint and somewhat 

 limpid; a very slight "stale" odour; air space normal; 

 poached egg very similar to that in 1. 



3. Eggs continuously immersed in 2 per cent, silicate of 

 soda. External appearance good, and very similar to that 

 of eggs in lime-water ; yolk globular and of good colour ; 

 albumen but very slightly discoloured, almost normal 

 marked odour of a " soapy " character, which is further 

 developed in poaching ; air space normal ; poached egg of 

 very good appearance, but with faint " stale " flavour. 



4. Eggs continuously immersed in solution of 5 per cent. 



