332 EXPERIMENTAL FARMS 



1-2 EDWARD VII., A. 1902 

 Number of Eggs Laid from December 1, 1900, to November 30, 1901. 



1900. 

 December 551 



1901. 





January 1,430 



February 1,650 



March 2,005 



April 2,126 



May * 1,711 



June 1,134 



July 465 



August 335 



September 181 



October 222 



November 198 



12,008 



Experiments in preserving eggs, by Mr. F. T. Shutt, Chemist of the Experimental 

 Farms, have been continued during the past season, and a report made by Mr. Shutt 

 on this subject will be found appended. 



Ottawa, December 28, 1901. 

 The Preservation of Eggs by Frank T. Shutt, M.A., 

 Chemist, Dominion Experimental Farms. 



The results of the experiments in egg preservation commenced in 1898 and con- 

 tinued in 1899 and 1900, have already been published in the annual reports of the 

 Experimental Farms. They go to show that of all the preservative fluids and methods 

 used none gave such uniformly satisfactory results, as regards quality of the preserved 

 egg, as saturated lime-water, and, further, that this was the least expensive and most 

 pleasant to handle of all the fluids employed. 



Further trials have been made during the past season, using (1) lime-water, (2) 

 lime-water containing 1 per cent common salt, (3) lime-water containing 2 per cent 

 common salt, (4) common salt, 1 per cent, (5) common salt, 2 per cent. We also tested 

 the efficacy of the following methods: — (6) smearing the eggs with vaseline and (a) 

 immersed in lime-water, and (b) set away in rack, (7) covered with paraffin and im- 

 mersed in lime-water, and (8) dipping in saturated solution of potassium permanga- 

 nate and set away in rack, (9) sodium aluminate, 5 per cent solution. The experi- 

 ments began May 14, 1901, and the eggs were examined on December 14, 1901, a period 

 of 7 months. 



Saturated Lime-water. — 'White,' somewhat more limpid than in fresh egg and 

 tinged faintly yellow. Yolk, globular, and in one or two eggs, attached to shell. No 

 offensive smell, and appearance, both externally and internally, good. Discoloration 

 of 'white' somewhat more pronounced on poaching with development of very faint 

 musty odour. Though not equal to fresh egg in flavour, they are quite usable and in 

 no degree offensive. 



