METHOD OF STORING

There are many satisfactory methods of storing eggs.  The commercial method is that of cold storage and if it were not for this method winter eggs would be beyond the average purse.

The fact that eggs have been held in cold storage does not necessarily mean that they are of low quality.  Carefully handled cold-storage eggs often are of better quality than fresh local eggs that have been improperly cared for.

In the home they may be packed by several methods:  Salt, oats or bran; covering them with vaseline, butter, lard, paraffin or prepared ointments; immersion in brine, salicylic acid, water glass (sodium silicate) or limewater.

Any of these methods will keep the eggs for short periods if stored in a cool place.  The salt, oats and bran are very satisfactory.  The ointments also are satisfactory.  The water glass and limewater will keep eggs without loss for a year.  However, it is not wise to put down more eggs than is necessary to tide over the period of high price.

WATER GLASS METHOD

“Water glass” is known to the chemist as sodium silicate.  It can be purchased by the quart from druggists or poultry supply men.  It is a pale yellow, odorless, sirupy liquid.  It is diluted in the proportion of one part of silicate to nine parts of distilled water, rain water, or other water. In any case, the water should be boiled and then allowed to cool. Half fill the vessel with this solution and place the eggs in it, being careful not to crack them.  The eggs can be added a few at a time until the container is filled.  Be sure to keep about two inches of water glass above the eggs.  Cover the crock to prevent evaporation and place it in the coolest place available from which the crock will not have to be moved.  Wax paper covered over and tied around the top of the crock can be used.  Inspect the crock from time to time and replace any water that has evaporated with cool boiled water.

LIMEWATER METHOD

Limewater is also satisfactory for preserving eggs and is slightly less expensive than water glass.  A solution is made by placing two or three pounds of unslaked lime in five gallons of water, which has been boiled and allowed to cool, and allowing the mixture to stand until the lime settles and the liquid is clear.  The eggs should be placed in a clean earthenware jar or other suitable vessel and covered to a depth of two inches with the liquid.  Remove the eggs as desired, rinse in clean, cold water and use immediately.

If using the limewater method add a little of the lime sediment to insure a constantly saturated solution.  If a thin white crust appears on the limewater solution it is due to the formation of calcium carbonate coming in contact with the air and consequently does no harm.