682 EXPERIMENTAL FARMS 



4 GEORGE V., A. 1914 



to avoid breaking - the yolk on opening the egg. Tlie ' whites ' were considerably dis- 

 colored, and decidedly limpid. A markedly stale odour had developed. Though not 

 in a condition fit for table use, the eggs were apparently sufficiently well preserved 

 for cooking purposes. 



An experiment was carried on concurrently with the above, using lime water, 

 tlie object being to compare eggs kept with this well-tried and successful preservative 

 with those from the Barrel preparation. The eggs were put into lime water October 

 4, 1912, and examined June 1, 1913, the conditions as to temperature, etc., during 

 that period being those to which the Barral eggs wore subjected. On examination, 

 the yolks were found to be globular and in good condition. It was not at all difficult 

 to open the eggs without breaking the yolk. The ' whites ' were slightly discolored, 

 but otherwise they were normal in appearance. The odour of the opened eggs, though 

 slightly ' stale,' was not so marked as in the case of the Barral eggs. Tested side by 

 side the lime eggs were, in all features, distinctly superior to those which had been 

 kept in Barral. A number of these lime-water eggs were distributed for a table test. 

 The eggs were by some poached and by others boiled in the shell, and eaten. In all 

 cases they were reported as being found in the best of condition and pleasant, though 

 in the opinion of some with a slight flavour of staleness. 



Our experiments have, therefore, once more proven the efficacy of lime water for 

 egg preservation. It is useless to expect that any preservative will entirely arrest that 

 ' stale ' flavour which develops on the storage of eggs. The freshly-laid egg is in a 

 category by itself. But lime water, under the conditions stipulated, will allow the 

 householder to keep eggs over for 6 to 10 months in a sound and perfectly satis- 

 factory condition, and quite suitable for culinary purposes, if not for table- use. 



