As another Lame Cherry exclusive in matter anti matter.........
As you are all my children, it is of note that in a book for little girls in preserving foods, would be equally fine for big boys.
The subject is egg preservation, and for those who think this is unnecessary, then starve when refrigeration blows out in the grid going down from an EMP.
For the others still on the site, I was fascinated in this early 20th century technology as one never hears of such things now. Million dollar information, from an era when chickens would set on eggs to brood little chickens, meant seasonal laying of eggs.
As the ice box or block ice was impossible to come by in regions where winter ice did not form, and as eggs would not keep on ice without dehydrating into a thick goo, there had to be a way to preserve them.
What was noted here was a peculiar thing in eggs which were laid early in the season would keep better than eggs laid during the warmer part of the season. It is fascinating to ponder what changed, if it was more insects eaten in higher protein or did the natural protective seal of the hen slime on the eggs evaporate off more. It was a fact and that fascinates me.
There were two methods of preserving eggs, One was with sodium silicate which is liquid glass or the other method was lime.
I will avail you with the method as it is that million dollar knowledge now lost.
Water-Glass Method
A good method for the preservation of eggs is the use of sodium silicate, or water glass. If the price of sodium silicate is about 30 cents a quart, eggs may be preserved at a cost of approximately 2 cents a dozen. It is not desirable to use the water- glass solution a second time. Use 1 quart of sodium silicate to 9 quarts of water that has been boiled and cooled. Place the mixture in a 5-gallon crock or jar. This will be sufficient to preserve 15 dozen eggs and will serve as a guide for the quantity needed to preserve larger numbers of eggs.
(1) Select a 5-gallon crock and clean it thoroughly, after which it should be scalded and allowed to dry.
(2) Heat a quantity of water to the boiling point and allow it to cool.
(3) When cool, measure out 9 quarts of water, place it in the crock, and add 1 quart of sodium silicate, stirring the mixture thoroughly.
(4) The eggs should be placed in the solution. If sufficient eggs are not obtainable when the solution is first made, additional eggs may be added from time to time. Be very careful to allow at least two inches of the solution to cover the eggs at all times.
(5) 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 of the crock will answer this purpose.
Lime Method
When water glass cannot be obtained, the following method may be used in its stead . Many consider this method entirely satisfactory, though instances are known where eggs so preserved have tasted slightly of lime. Dissolve 2 or 3 pounds of unslaked lime in 5 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 crock or jar and pour the clear limewater into the vessel until the eggs are covered. At least 2 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.
Using Preserved Eggs Fresh, clean eggs, properly preserved, can be used satisfactorily for all purposes in cooking and for the table. When eggs preserved in water glass are to be boiled, a small hole should be made in the shell with a pin at the large end before placing them in the water. This is done to allow the air in the egg to escape when heated so as to prevent cracking.
Amy L. Waterman. A Little Preserving Book for a Little Girl
Now to assist you my children in a few things which Miss Waterman, now tits up does not explain as it was unnecessary back in the day.
The reason crocks or clay pots were used, is because glass was expensive and broke. The reason clay was used as was glass later, is that LIKE WOOD, silver spoons and metal containers could react with the preservative agents, in either breaking them down, creating a toxin or giving a metal taste to food which ruined the purpose.
It is like a homemade gun cleaning formula. People grab a plastic container and never comprehend that the same oil based crud in a firearm is the same oil based material in a plastic bottle, so when you go out to the shelf you find your gun cleaner has melted all your work in dissolving the plastic container.
Do not use plastic of any form as it will either melt or degrade just like metals.
You want wooden spoons, or clay or glass containers......and clay that is not painted with lead paint to poison you.
In further explanation, I applaud Miss Waterman for explaining that cracked eggs are due to air expansion in fracturing weak shells. The eggs in the glass bath must dehydrate more than other methods.
It is a good remedy to know, but to also know that poking holes on the large end or air sack end allowing air to escape, also lets not only water in, but lets in bacteria more quickly......meaning these eggs would spoil more quickly even in refrigeration than unpierced eggs.
It is amazing the knowledge of these horse and buggy thinking people which is vanished now and so very vital. Early season eggs only kept well. Was it additional heat in summer temperatures as nothing was refrigerated before processing?
Best to know now, unless of course you are like skunks and dogs, and enjoy the rotten sulfur flavor of eggs....that would be real green eggs and ham, as rotten eggs turn this dusky green.
nuff said as I have already overloaded your memory abilities today.
agtG
