Rensselaer Union, Volume 11, Number 30, Rensselaer, Jasper County, 10 April 1879 — How to Preserve Eggs. [ARTICLE]

How to Preserve Eggs.

Theue is nothing so excellent as a fresh egg, or so execrable as a stale one, and, considering how many good eggs go wrong every day, it will certainly be worth our readers’ while to note the following process, to which Dr. Phipson has called attention, for preserving them fresh for many months. On removing the eggs from the Heat, they are coated with butter in which 2 or 3 per cent, of salicylic acid has been dissolved, and then tliey are placed, individually, in a box filled with extremely fine and absolutely dry sawdust. Care must be taken that the eggs do not touch each other, and that they are completely enveloped in sawdust; and should these precautions be strictly observed, they will keep fresh for several months, possibly Tor more than a year. Dr. Phipson tested.the process for two years with most satisfactory results. What we have hitherto said ftpplies to the preservation of the whole egg, but there is also the plan of Berg, for preserving the albumen (or white) of.the egg for photographic purposes. The wliite separated from the yelk is evaporated in zinc pans or porcelain cups, at a temperature of 113 degrees. The solidified albumen thus procured is reduced to dust in a mill. The yelk is whipped up by- r .achinery into a light mass and then spread on zinc plates and evaporated into dryness at a temperature of 176 degres and then pulverized. The powder so obtained keeps for a loDg period, the white being employed for the purposes to which albumen is applied in me industrial arts and the yelk for domestic purposes. Both the cook and the photographer, therefore, ought to take an intelligent and lively interest in these proposed methods for keeping eggs fresh for a twelvemonth or for preserving the valuable parts for a similar time.—Cassell's Magazine.