272 EXPERIMENTAL FARMS 



7-8 EDWARD VII., A. 1908 

 EXHIBITION AT THE CENTKAL CANADA FAIE. 



An exhibition of a similar kind to that of the year before was given in the Ex- 

 perimental Farm building at the Exhibition of the Central Canada Fair, held in the 

 early part of September of last year, in this city. The display embraced many in- 

 teresting features. It showed the hatching and brooding of chickens by natural and 

 artificial means; the best methods for care rnd management of the young chicks; 

 models of suitable? poultry houses ; fattening crates and a number of specimens of the 

 most popular utility varieties placed in wire cuops of latest design. There were be- 

 sides displays of dressed poultry and eggs laid by different breeds. The whole exhibit 

 was well arranged and was both attractive, interesting and instructive. 



THE PRESERVATION OF EGGS. 



By Frank T. Shutt, M.A. 

 Chemist, Dominion Experimental Farms. 



For eight successive seasons we have conducted experiments in egg preservation 

 by means of various fluids, the formulae of which had been collated from various 

 sources. Three years ago we concluded that of the large number of solutions under 

 trial, two only, viz., lime-water and sodium silicate (water glass), were worthy of 

 further investigation. We also stated at that time that of these two preservatives, 

 lime-water was from every point of view the more satisfactory. The results of the 

 experiment now to be described, undertaken at the request of the Poultry Division, 

 furnish still further evidence — and that of an emphatic character — in favour of lime- 

 water. 



Thirteen months ago fertilized and non-fertilized eggs were put (a) in lime-water, 

 and (b) in 5 per cent solution of sodium silicate, the containers being stoppered bot- 

 tles. During the whole period the bottles were kept in the laboratory, the temperature 

 of which might vary between 60° and 80° F., with a mean of about 68° F. 



LIME-WATER. 



Fertilized Eggs. — The tinging of the ' white ' was somewhat pronounced. The 

 yolk was globular and of good colour. There was no marked odour from the broken 

 egg. All the eggs examined in this test were sound and usable for cooking purposes, 

 but they were distinctly inferior, both before and after poaching, to the non-fertilized 

 eggs in the same preservative. 



Non-fertilized Eggs. — The ' white ' compared with that of freshly laid eggs, was 

 faintly tinted with yellow and somewhat more limpid. The yolk was globular and of 

 normal appearance. There was no adhesion of yolk to the side of the shell and no 

 mixing of the yolk and white occurred in cracking the shell preparatory to poaching. 

 Every egg opened was sound and usable. Several of the eggs were poached and not 

 one of them developed any markedly unpleasant odour or taste, though, of course, the 

 pleasant flavour of the newly laid egg was not present. The opinion expressed by the 

 majority of those examining the poached eggs was that the flavour was ' slightly stale 

 and limey.' 



SODIUM SILICATE (WATER GLASS) 5 PER CENT SOLUTION. 



Fertilized and N on- fertilized Eggs. — In this preservative there was practically no 

 difference between the fertilized and non-fertilized eggs. The ' white ' was distinctly 

 discoloured, being of a pink-ish-red, and very limpid. The yolk was thin, discoloured 

 and degraded. On cracking the eggs preparatory to poaching it was found impossible 



