The Preservation of Eggs.
As science advances, the processes proposed for the preservation of organic substances are being brought to greater and greater perfection. No subject perhaps in this connection has received greater attention, and been the subject of more processes, patent and otherwise, than that of the preservation of eggs. In fact this is a question of considerable importance, not only from a culinary, but also from an industrial standpoint—that of the manufacture of albumen for photographic purposes. In the Moniteur de la Photographie Dr. Phipson calls attention to a new process, which may be briefly stated as follows:
On taking the eggs from the nest they are covered over, by means of a bit of wool, with butter in which has been dissolved 2 or 3 per cent of salicylic acid. Each egg, after receiving this coat, is placed in a box filled with very fine and absolutely dry saw dust. If care be taken that the eggs do not touch each other, and that they be perfectly covered with the saw dust, they will keep fresh for several months—perhaps for more than a year. Dr. Phipson states that he has experimented with this process for two years, with most excellent results. So much for the preservation of the entire egg; but there is also a process for the preservation of the albumen of the egg for photographic uses, due to M. Berg. In this process, the white, separated from the yolk, is evaporated in zinc pans or porcelain cups, at a temperature of 45° C. The solidified albumen thus obtained is pulverized by means of a mill. The yolk, by means of machinery, is whipped up into a light mass, and then spread out on zinc plates and evaporated to dryness at a temperature of 80°, and finally powdered. The powders thus obtained keep for a long time. The white of eggs, so prepared, is used for the purposes to which albumen is applied in the industrial arts, while the powdered yolks are used for domestic purposes.
