SC - SC Eggs Question

[Helen]

I would think paraffine would the clear wax used in food.  Topping jelly jars and
adding th chocolate for dipping.

Philip & Susan Troy wrote:

> snowfire at mail.snet.net wrote:
> >
> >
> > ><< Question:  Where would I look for more information on methods of keeping
> > > eggs before modern conveniences?  Can any of you shed more light on this
> > > subject for me?
> >
> > Here are two ways eggs were preserved in Britain.  My source is about the
> > 1940s.  I don't know how old the methods are.
> >
> > To store an egg reliably, it had to be newly laid or one day old at the most.
> > Usually eggs were preserved in March, April and May.
> >
> > The most popular method was to put the eggs into a bucket or earthenware
> > container and cover them with waterglass (sodium silicate).  The alkali
> > retarded the growth of micro-organisms and the silicate formed a protective
> > coating on the shell.
> >
> > There was also a solution called OTEG available to dip the eggs into.  The
> > solution dried to form a coat of varnish on the shell, thus sealing it.
>
> Dick's Practical Encyclopedia (yes, one of its dimensions is 10"), which
> was re-issued in the 1960's subtitled "How They Did It in the 1870's",
> mentions various coatings, ranging from olive oil, melted beeswax,
> paraffine (by which I presume they mean what Americans call kerosene),
> and varnishing compounds like collodion, in some cases supplemented
> after coating by burying in sawdust, bran, or charcoal dust.
>
> It's possible the sodium silicate method was unknown as of the date of
> this publication, which, at the moment, I can only narrow down to the
> 1870's, definitely after 1863, based on one of its bibliographical sources.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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