40 



Method No. 2. This was similar to No. 1, except that eight parts 

 of water were used instead of five parts. The eggs in this were 

 nearly as good eggs as those in No. 1. This is a good preservative 

 where it is desired to keep summer eggs for winter use. 



Method No. 3. This was composed of ten parts of water to one 

 part of water glass. There were no bad eggs in this solution, but the 

 eggs were inferior in flavor and in poaching quality to those kept by 

 methods No. 1 and No. 2. 



Method No. 4. This consisted of the same solution as No. 2 ; but 

 in place of allowing the eggs to remain in the liquid, they were re- 

 moved after having been in it for a week, except the last lot, which 

 was put into the solution. This lot was left in the solution for the 

 remainder of the season. 



(a) The eggs, after being in the solution for a week, were removed 

 and placed in an ordinary egg case in the cellar. They were all good 

 when tested, but had evaporated considerably and were lacking in 

 flavor. 



(b) These were the second lot of eggs to be placed in the liquid. 

 They were handled similarly to those in (a), and were of about equal 

 quality. 



(c) These eggs were allowed to remain in liquid. They were well 

 preserved, all being good. 



They were scarcely equal in quality to those from No. 2 method, 

 but were superior to those from No. 3. 



Method No. 5. A lime solution made as follows : — 



Two pounds of fresh lime were slacked in a pail and a pint of 

 salt was added thereto. After mixing, the contents ot the pail were 

 put into a tub containing four gallons of water. This was well stirred 

 and left to settle. Then it was stirred thoroughly the second time 

 and left to settle; after which the cl§ar liquid was poured over the eggs, 

 which had previously been placed in a crock or tub. Only the clear 

 liquid was used. 



These eggs were well preserved ; but those from the bottom of the 

 tub had a decidedly limey taste, and the yolk in them was somewhat 

 hardened. 



