Notes on the Preservation of Eggs

In January 1918 the writer took up the experimental work on the preservation of eggs begun by T. B. Charles of the Cornell University Poultry Department in 1916 and continued by an undergraduate F. A. Weeks during 1917. The object of this experimental work was to try out a number of different methods of preservation and discover, if possible, a practical method of treating cold storage eggs to improve their quality. Eggs have, therefore, been treated a number of different ways and some of them kept under cellar conditions and some in cold storage. Among the methods of treatment tried so far are, dipping in hot water for six seconds, immersing in boiling water for six seconds, coating with vaseline, coating with paraffin and with a mixture consisting of five parts vaseline to two parts paraffin. No very startling results have been secured thus far but there are a few …