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Miaocorv resoujtion tbt chart 
 
 (ANSI ond ISO TEST CHART No 2l 
 
 J^ 
 
 /1PPUEpjiyUGE_ln 
 
 165* [o«t Mo." Si'Mt 
 
EXHIBITION CIRCULAR No. 42. 
 
 (June, 1915). 
 
 DOMINION OF CANADA. 
 
 DEPARTMENT OF AGRICULTURE. 
 
 EXPERIMENTAL FARMS. 
 
 J. H. GRISDALE, B. Agr., 
 
 O'rector. 
 
 FRANK T. SHUTT, M.A., D. Sc, 
 
 Dominion Chemist. 
 
 DIVISION OF CHEMISTRY. 
 
 LIME-WATER FOR THE PRESERVATION OF EGGS 
 
 HY 
 
 Fra\k T. Siiutt. 
 
 Superiority of [,ime watkr. 
 OttalTin'1898 ITf ^"^T"'^^'"" ^^^ '-K- at the Expcri.ne.Ual Farm 
 
 five di.e.e„t Hui.. Z';::::;:s:^ 'z:^ ^:^:zzT::r''''- 
 
 according to our results LvVnr ^^ '"'"'■^^''^^ or Sodium silicate Both. 
 
 remarked that it is uteli; to expa^^^^^ Preservatives, but it may be 
 
 I :> uai.n.s!> uo expect tliat eitlier can ent re v nrrpcf tU^i- " . t « 
 flavour commonly found in all but strictly fresh laid egg! ''''' 
 
 The Preparatio.v of Lime-Wati r 
 
 ";i;r:ftt-""s;:i™- crr;^i';nsst :^^::t^ 
 
 welf to use mo;i;:an ifcaT:dr7rt^irs;ar;e'nr '" « -' "-. ^ '^ 
 necessary, if good, freshly burnt auirk L . V ""'^' ""^' however, be 
 
 as was at first recommeCr. nail ' T.^ir^'r^H'"^ 
 With such lime as is here roZZTl " . . ^ """^^ '" "" ^^"""^ "f ^^ter. 
 
 gallons (50 pln^L; vl^ d r p L" "'^l^',: ^^^^r' 'r " ' ^"""^' ^" ^ 
 be thoroughly saturated The ,ne, h.wl f *-' I'-ne- water would 
 
 lime with a small nu.ntTvofw./, P^eparat.on ,s simply to slake the 
 
 r> gallons of :::; ''X I m^:;t: ;r'"r''^ "t *" "■"'^ ^" ^''""^^^^ '"^° 
 
 it is allowed t., settle II ? " '''^''' '''''" '''"''''^ for a few hours 
 
 ii-water.ld;ri:ia d;mr::;;:u.er'' ""•" '^ t "^""-^'^''" 
 
 "r water-tight barrel. ^*^ ' f^'''^^"'"«'v P'a'^ed in a crock 
 
 i 
 
 
 1 
 
 '■ 4H 
 
As exposure to the air tends to precipitate the lime (as carbonate), and thus 
 lo wealten the sohition, the \essel containing the eggs should be kept covered. 
 The air may be excluded by a covering of sweet oil, or by sacking upon which a 
 paste of lime is spread. If after a time there is any noticeable precipitation 
 of the lime, the lime-water should be drawn or siphoned off and replaced with 
 a further quantity newly prepared. 
 
 General Precautions Necessary to Take. 
 It is essential that attention be paid to the following points.— 
 
 1. That perfectly fresh eggs only be used. 
 
 2. That the eggs should throughout the whole period of preservation be 
 completely immersed. 
 
 Although not necessary to tiie preservation of the eggs in a sound condition' 
 a temperature of 40° F. to 45° F. will no doubt materially assi t towards re- 
 taining good flavour, or rather in arresting that "stale" flavour so often char- 
 acteristic of packed eggs. 
 
 Respecting the addition of salt, it must be stated that our experiments- 
 conducted now throughout fifteen seasons— do not show any benefit to be 
 derived therefrom; indeed, salt frequently imparts a limey flavour to the egg, 
 probably i)y inducing an interchange of the fluids within and without the 
 egg. Our advice is, do not add any salt to the lime-water. 
 
 Water-Glass. 
 
 Water-glass (sodium silicate) has been extensively experimented with, 
 using solutions varying from 2 per cent to 10 per cent. On the whole, solutions 
 2 per cent to 5 per cent (2 pounds to 5 pounds sodium silicate in 10 gallons of 
 water) have given better results than stronger solutions. Although in the 
 main the results have i)een very fairly satisfactory, we are of the opinion that 
 lime-water is superior as a preservative. Further, lime-water is cheaper and 
 pleasanter to use than water-glass solution. 
 
 The Glvckrine Process for the Treatment of Eggs. 
 
 This is apparently a misnomer, as glycerine, so far as the writer can learn, 
 is not used in the process, which consists of momentarily (say about 5 second?) 
 dipping tiie eggs (which have been "pickled" in lime-water) in dilute muriatic 
 acid, between 1 per cent and 2 per cent. This acid dissolves any incrustation 
 on the shell and gives the eggs a fresh appearance, i.e., as if they had been 
 treated with glycerine. Immediately on withdrawing the eggs from the acid 
 they arc well washed with water, as by a hose, to prevent further action of 
 the acid, and dried. This immersion in acid lessens the tendency of shell 
 L - -ing when tiie piikleil egg is boiled. Eggs should not be subjected to 
 thiL treatment till about lo be used, since the keeping quality of the egg is 
 materially afi'ected by the process. 
 
 The addition of glycerine to various egg preservative fluids has been tried 
 at the Experimental Farm, but in no case did it prove satisfactory. The 
 general effect was to induce the growth of mold.