Evening Republican, Volume 21, Number 181, Rensselaer, Jasper County, 10 August 1918 — PRESERVED EGGS FOR WINTER USE [ARTICLE]

PRESERVED EGGS FOR WINTER USE

Particular Care Must Be Taken That Those Put Away Are 'Strictly Fresh. TWO METHODS ARE OUTLINED One Quart of Silicate and Nine Quarts of Water Will Take Care of Fifteen Dozen—Unslaked Lime Also Is Favored. Eggs preserved when they are abundant and cheap mean a supply next winter when they may reach extremely high prices. Late summer is not too early to preserve eggs, but care must be taken that they are strictly fresh. Two methods'of preserving eggs arg recommended by specialists of the U. 8. department of agriculture; they follow : -Water Glass Method. Use one quart of sodium silicate to nine quarts of water that has been boiled and cooled. Place the mixture in a five-gallon crock or jar. This will be sufficient to preserve 15 dozen eggs ; and the quantity needed to preserve a larger number of eggs will be in proportion. First, select a five-gallon crock and clean it thoroughly, after which it should be scalded and allowed to dry. Second, heat a quantity of water to the boiling point and allow it to cool. Third, when cool, measure out nine quarts of water, place It in the crock, and add one quart of sodium silicate, stirring the mixture thoroughly. Fourth, place the eggs in the solution. Be very careful to allow at least two Inches of the solution to cover the eggs. ’ Fifth, place the crock containing the preserved eggs in a cool, dry place, well covered to prevent evaporation. Waxed paper covered over_ and tied around the top crock will answer this purpose. Lime Method.

When writer glass cannot be obtained, the following method may be used In its stead. Many consider this method entirely satisfactory, though Instances are known In which eggs so preserved have tasted slightly of lime. Dissolve two or three pounds of unslaked lime In five gallons of water that has previously been boiled and allowed to cool, and allow the mixture to stand until the lime settles and the liquid is clear. Place clean,-fresh eggs in a clean earthenware jug or keg and pour the clear lime water Into the vessel until the eggs are covered. At least two inches of the solution should cover the top layer of eggs. Sometimes a pound of salt is used with the lime, but experience has shown that in general the lime without the salt is more satisfactory.