 ... and in taste they were not to be distinguished from fresh, unpacked store eggs. Of twenty methods tested in Germany, the three which proved most effective were coating the eggs with vaseline, preserving them in limewater, and preserving them in water...  Western Poultry Book - Page 109by Mrs. A. Basley - 1910 - 198 pagesFull view - About this book
 | Agriculture - 1899 - 904 pages
...them in limewater, and preserving them in water glass. The conclusion was reached that the last is preferable, because varnishing the eggs with vaseline takes considerable time and treating them with limewater is likely to give the eggs a disagreeable odor and taste. "There is, however, one drawback... | |
 | North Carolina. Dept. of Agriculture - Agriculture - 1901 - 990 pages
...them in limewater, and preserving them in water glass. The conclusion was reached that the last is preferable, because varnishing the eggs with vaseline takes considerable time and treating them with limewater is likely to give the eggs disagreeable odor and taste. "There is, however, one drawback... | |
 | Gardner Dexter Hiscox - Household products - 1914 - 818 pages
...them in limewater, and preservim: them in water glass. The conclusion was reached that the last is preferable, because varnishing the eggs with vaseline takes considerable time, and treating them with limewater is likely to give the eggs a limy flavor. 284, 285 Other methods follow: I. — Eggs can... | |
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