294 EXPERIMENTAL FARMS 



2 GEORGE V.. A. 1912 



dipped in Galo after they have been laid and then dried in an ordinary temperature. 

 The non-porous, air-tight and almost invisible film which serves to close the pores of 

 the outer shell, form immediately upon removal from the solution and will dry within 

 fifteen to thirty minutes.' 



The trial extended over a period of nine months from July to April, during which 

 examinations were made three times. Saturated lime-water and a 5 per cent solu- 

 tion of water-glass were prepared according to the directions we have issued (and of 

 which a copy can be obtained on application), the eggs treated with Galo were simply 

 immersed in the fluid for one minute, removed and placed in a rack to dry at ordinary 

 temperature. Strictly fresh eggs were, of course, used in these trials. The preserved 

 eggs were kept in a cool, dry, dark cellar. 



The first examination was made at the expiration of three months, when the eggs 

 which had been kept in lime-water and silicate of soda were found to be in excellent 

 condition. The ' whites ' were not discoloured, the yolks were globular and there was 

 no offensive odour. There were no visible evidences of deterioration. 



The eggs treated with Galo were, so far as outside appearance is concerned, quite 

 normal. With respect to the contents, the ' white ' had become discoloured to a light 

 reddish-brown, the yolk had become attached to the shell and the whole emitted a 

 distinctly musty odour. 



Three months later, that is, at the end of six months from the date of beginning 

 the experiment, the eggs preserved in lime-water were practically in the same satis- 

 factory condition remarked at the first examination. The eggs in water-glass showed 

 a slight discolouration of the 'whites' and had developed a somewhat stale odour. 



Our notes with respect to the Galo preserved eggs at this examination read as 

 follows: outside appearance normal; 'whites' discoloured, of a light reddish-brown 

 tint; yolks, stuck to shell; odour, stale; air space very much enlarged, showing that 

 evaporation had taken place. 



The third and last examination, made at the end of nine months, allows us to 

 report as follows : — 



Eggs in Lime-water. — In a number of cases, a very slight discolouration of the 

 ' whites ' had occurred and the yolks were not so globular as in fresh eggs. There was 

 a slight stale, but not offensiye, odour. 



Eggs in Water-glass. — Some of the eggs showed marked signs of deterioration, 

 the ' whites ' having become highly tinted and somewhat limpid with a distinctly 

 stale odour. In a number of the eggs, the yolks still retained their globular form but 

 in some instances, in spite of the greatest care, the yolk escaped on opening the egg, 

 due to the weakening of its enclosing membrane. 



Eggs treated with Galo. — To the eye, the eggs presented no abnormal appearance 

 but their extreme lightness was remarked. On opening them, it was found that evapor- 

 ation had taken place to such an extent that the air spac» occupied 50 per cent of the 

 total volume of the egg. The contents, both ' whites ' and yolks, were almost solid 

 and firmly adherent to the shell. While there were no visual signs of decomposition, 

 the mass possessed a slightly disagreeable odour. Apart from the objection that might 

 be raised to the drying out of the egg, the contents are not so well preserved as by 

 either of the other fluids under experiment, even at the end of the first three months 

 the ' whites ' being markedly discoloured, the yolks degraded and the whole possessing 

 a musty, disagreeable odour. 



As regards Lime-water and Water-glass, our results of this season have corrobor- 

 ated those of previous experiments. Both are good egg-preservat-ives though it is 

 useless to expect either can entirely arrest that ' stale ' flavour commonly found in all 

 but strictly fresh-laid eggs. Comparing the two preservatives, we can unhesitatingly 

 say that Lime-water is superior to the Water-glass solution; no preservative has in 

 our hands given such uniformly good results as this simply and cheaply made fluid. 



