PRESERVING EGGS | AdventAI

Pacific Press Publishing Company · Oakland, California · Jun 9, 1898

FromSigns of the Times, Vol. 24, No. 23.

PRESERVING EGGS.

The following method is vouched for by the Money Maker, a poultry journal, published in New Concord, Ohio; it declares that fresh eggs preserved by this method keep fresh for a year or more. It is certainly inexpensive:—

“We give below the experience of Mr. O’Neal in preserving eggs by the Algretta method. Mr. O’Neal says:—

‘Jan. 1, 1893, I preserved ten dozen eggs to see if they would keep fresh; I kept them till July, and could not tell them from fresh eggs. I then preserved $100 worth (1,428 dozen), which sold in winter for 28 cents a dozen; after deducting $14.24 for preservatives, I had $385.60 left, which I invested in July, ’94, buying 5,500 dozen at 7 cents, and sold them in the winter at 29 cents, which, after deducting $53.40 for preservatives, left me $1,541.60, with which I bought 22,023 dozen in ’95, at 7 cents, and sold them at 28 cents, leaving me, after paying $216 for preservatives, $5,950.44, with which I bought 85,006 dozen, in ’96, at 7 cents a dozen, and sold them at 27 cents; after paying $827 for preservatives, and $200 for barrels to keep the eggs in, I had $21,924.62, made from an investment of $100 only three years before. The first two years I worked at my trade every day, and bought and sold my eggs in the evening. I was not able to put up eggs last year, and, being broken in health, I am going to Ireland this month to end my days at my old home.

“I will now give you complete directions for preserving eggs by the Algretta method.

“Take 36 gallons of water, put in it 18 pounds unslaked white lime, and 6 pounds salt, stir it several times for a day, then let settle and draw off all that is clear; then take 4 ounces Per Algretta, 8 ounces baking soda, 8 ounces cream tartar, 8 ounces salt-peter, and 8 ounces borax; dissolve them in two gallons boiling water, and put into your clear lime water; this will cover 300 dozen eggs. It costs about one cent a dozen to preserve them. The Per Algretta keeps the eggs fresh and fresh looking; some druggists do not have it in stock, but can get it for you, as all wholesalers have it.

“You can buy eggs in summer from country merchants for 7 cents, and have them shipped to you. Start with $10, and by reinvesting it every year, in five years you will have over $5,000. Is not this worth trying? Put up a few eggs right away, so next summer when eggs are cheap, you will have confidence to preserve all you can. I have started four friends in this business, and they are all doing as well as I did. Truly yours, JOHN O’NEAL.

“Mr. O’Neal’s experience is certainly encouraging, and we can see no reason why any one that will try, can not do as well.”

A sister writes the formula as follows: 36 gallons of water, 6 pounds of salt, four ounces Per Algretta, dissolved in two gallons boiling water, making in all 38 gallons of the solution. Cover the eggs with this solution till you are ready to sell them.

We give these recipes, both of which are claimed to be tested, for what they are worth. Nothing is said as to the way in which the eggs are to be placed, whether on the end or side, or any particular position.