REPORT OF THE POULTRY MANAGER 

 SESSIONAL PAPER No. 16 



Table IX. — Stock on Hand on March 31, 1911. 



293 



Remarks. 



Heated House No. 1. 



Unheated 



1. 

 5. 



In different pens in houses No. 2 

 and 6. 



RESULTS OF EXPERIMENTS WITH EGG PRESERVATIVES. 



The following report of experiments in egg preservation conducted by the 

 Dominion Chemist, Mr. Frank T. Shutt, for several years past, has been very kindly 

 handed by him to our Division for publication. Inquiries are constantly being made 

 for informatio on the best method of preserving eggs and authoritative information 

 such as is contained in the following digest, cannot fail to be found timely and valu- 

 able : — 



THE PRESERVATION OF EGGS. 



By Frank T. Shutt, M.A., Dominion Chemist. 



For the past thirteen years, experiments in egg-preservation have been carried 

 on by the Division of Chemistry. In the course of this work, which has been reported 

 on from time to time, many fluids and preparations proposed or sold as egg-preserva- 

 tives have been tried. Our results have shown that the larger number of these utterly 

 fail in their purpose and therefore cannot be recommended. We have further very 

 satisfactory evidence of the efficiency of lime water for this purpose, eggs being fre- 

 quently kept in this medium for more than a year, quite sound and fit fcr cooking 

 purposes. 



During the past season, we have repeated the trials with lime water and water- 

 glass and also examined into the merits of a new preservative that has appeared on the 

 market under the name of Galo. It is guaranteed that ' fresh eggs dipped in Galo 

 will remain absolutely fresh for a period of twelve months or more, under any ordinary 

 conditions.' 



Galo is a fluid with a strongly alkaline reaction. On analysis, it is found to con- 

 tain silicate of soda, casein held in solution by caustic soda and a small proportion of 

 formaldehyde. The directions for its use are ' the daily production of eggs should be 



