Evening Republican, Volume 22, Number 212, Rensselaer, Jasper County, 2 September 1919 — PRESERVING EGGS FOR WINTER USE [ARTICLE]

PRESERVING EGGS FOR WINTER USE

Preserving eggs in waterglass, or silicate of sodium, has proved very satisfactory. The process is very simple and easy, the cost of material and container very moderate, the quality of the eggs is maintained, and they may be put down at any time when they are abundant or cheapest. One part of waterglass to nine parts of water is a standard mixture. Boil the water and add the waterglass bezforp' it cools, stirring thoroughly. A popular amount is one quart of waterglass to nine quarts of water, making enough mixture for 15 dozen eggs. Any container, excepting tin or iron may be used, but a five-gallon earthen jar is the favorite one. This will hold 15 dozen eggs, or half a case, and when filled may be easily handled. Only fresh, clean, hard-shelled eggs should be put down. Care must be taken that none are checked or cracked. Dirty eggs may be washed, but should be rolled in the thin white of an egg and dried before putting down.