REPORT OF THE POULTRY MANAGER 217 



SESSIONAL PAPER No. 16 



In the case of the more important solutions, viz., lime-water, lime-water and common 

 salt, and sodium silicate, the eggs were immersed February 7, 1902, and examined Decem- 

 ber 1, 1902. They were consequently kept a period of practically 10 months, durin"^ a 

 large part of which time they would be subject to summer temperature. As in former 

 years, the bottles containing the eggs were kept in the laboratory. 



Saturated Lime-water. — The results with this solution were practically identical with 

 those obtained in former seasons. Appearance, external and internal, good ; ' white ', 

 tinged faintly yellow and somewhat more limpid than in fresh egg ; yolk, globular and 

 apparently normal. On poaching, several of the eggs developed a slightly ' stale ' 

 odour. Though not equal to fresh eggs in flavour, they were all quite sound and usable. 



Saturated Lime-ivater and 1 per cent Salt. — These eggs, on the whole, were very 

 similar to the preceding, though a careful rating showed those preserved simply in lime- 

 water to be somewhat the better. 



Saturated Lime-tvater and 2 per cent Salt. — ' White ', slightly limpid and more 

 deeply tinged than eggs from foregoing tests. On poaching, very little difierence, how- 

 ever, was to be observed between them. 



Sodium silicate (water glass) 5 per cent Solution. — These eggs presented much the 

 same appearance, externally and internally, as those preserved in lime-water. 



Common Salt 1 per cent Solution. — The unsuitability of this solution was again 

 demonstrated, the eggs possessing a most marked and disagreeable odour. 



Common Salt 2 per cent Solution. — As in the trial of 1901, the eggs in this solution 

 were quite spoilt and unusable. 



Permanganate of Potash 0-25 per cent. — This solution is frequently mentioned in 

 the press as a good e^g preservative, but in our experiments it has proved totally unsuc- 

 cessful. All the eggs were bad. 



Calcium Chloride 1 per cent. — A large proportion of the eggs were unusable. The 

 ' white ' very limpid and highly discoloured ; odour, disagreeable. 



Calcium Chloride 2 per cent. — -Very similar results to those of preceding test. 

 Evidently neither solution is to be regarded as a satisfactory preservative. 



Magnesium Chloride 2 per cent. — All the eggs spoilt and very bad. ' White ', very 

 limpid and highly discoloured. Contents of eggs, of unpleasant appearance generally and 

 possessing very bad smell. 



For further details respecting the condition of eggs kept in lime-water, and some of 

 the more important solutions experimented with, the reader is referred to page 332-3.34 

 of the Annual Report of the Experimental Fai-ms for 1901. The general results were 

 so similar this year that it has been thought unnecessary to repeat the particulars. 



CONCLUSIONS. 



This fifth season's work with egg preservatives furnishes further corroboratory 

 evidence of the value of lime-water. Of all the solutions experimented Avith, it has 

 proved the most satisfactory. It is certainly equal to water-glass in effectiveness and is 

 to be preferred to this much advertised preservative on the grounds of economy and 

 ease of preparation. 



The following note regarding the preparation of the lime-water may be found 

 useful : — 



The solubility of lime at ordinary temperatures is 1 part in 700 parts of 

 water. Such a solution would be termed saturated lime-water. Translated into pounds 

 and gallons, this means 1 lb. of lime is sufficient to saturate 70 gallons of water. How- 

 ever owing to impurities in commercial lime, it is well to use more than is called iav in 

 this statement. It may not, however, be necessary, if good, freshly burnt quicklime can 

 be obtained, to employ as much as was at first recommended, namely, 2 to 3 lbs. to b 

 gallons of water. With such lime as is here referred to one could rest assured that 1 lb. 

 to b galls. (50 lbs.) would be ample, and that the resulting lime-water would be thorouglily 

 saturated. The method of preparation is simply to slack the lime with a small quantity 

 of water and then stir the milk of lime so formed into 5 gallons of water. After the 

 mixture has been kept well stirred for a few hours it is allowed to settle. The superna- 



