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Preserving Eggs Two Years, The Swiss Plan
Prof. Sace, of Switzerland, reports having kept eggs two years by the following method. He says: " Cover the eggs—fresh ones—with a coat of parafflne, 2 lbs., 3 ozs., avoirdupois, to 3, 000 eggs. They do not lose weight or freshness. Has kept them two years Stops the pores, but if not fresh and decomposition has commenced, it does not stop it. "—Druggists' Circular.
Remarks. —I have seen a report in some of the papers that this plan failed; but I honestly believe that it was not the fault of the plan, but from not having fresh eggs; because it not only fills the pores, but moisture can not go out through the coat of paraffine. Still, some of the other methods may be equally good; for family use, the boiling in sugar water of No. 10, or the gyp sum (plaster of Paris) of No. 11, would be less trouble, packing away and keeping cool, as in a refrigerator or cold room, also mentioned in No. 11. Any of these plans properly done will not fail.
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