TWELFTH ANNUAL YEAR BOOK—PABT X 481 



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contained sixty birds that were hatched In May a year ago, five of the 

 number have been diSi)osed of. I figure the flocli to average fifty-eight, 

 which givts an average of 144 and a fi action eggs per hen. Not a bad 

 sliowiug compaied wiih the repoit trom the Agricultural Colitge at 

 Amts that the average htn in Iowa lays but sixty-lour eggs in a year. 

 Now we hope to show a better record than this next year, as practically 

 all of our youngsters this season are tiom this flock. We find trap- 

 ntsiing veiy interesting, and it is certainly the only system by which 

 a top-notch lay-ng strain can be produced. Our birds are confined to 

 limited runs from the time they aie taKen from the incubator, till they 

 are disposed ot, and we seldom keep a bird more than two years. 



Now, before cxs.ng, I want to suggest that, while the feed has much 

 to do wii.h the proauction of eggs, you can't get a veiy liberal production 

 from stcck that is from poor proouceis, so it you are keeping a tlock 

 of common hens, thinking any old kind will do, keep tab on their cost, 

 and you will find you have lest, tor they are always in debt to you. Then 

 g^t some good uiias from seme good-layiug strains, and put them in clean, 

 loomy ptus, give them plenty to eat, lots of green food and meat; then 

 youil find there's good money in hens. — Wallaces' Farmer. 



METHODS FOR PRESERVING EGGS. 



BY H. H. SIMPSON. 



(New Mexico Agricultural College.) 



That eggs can be satisfactorily preserved for from eight to twelve 

 months has been proven by numerous experiments. Of couise, tor the 

 fai uiur who desires to keep only small quantities, it is necessary that the 

 method be thoroughly praetical, as well as cheap. 



Contrary to the general belief that pieserved eggs are usable only to 

 a limited extent, they can be used in place of fresh eggs in a great many 

 instances. It has been well demonstrated that eggs preserved for eight to 

 twelve months in either of the two solutions which I outline here can 

 haidly be told fiom fresh ones. After they have been kept for a longer 

 period than this, the whites usually become more or less watery, and the 

 yolks do not hold together so well; but they have been found to keep 

 for from eighteen to twenty months, and still be usable for any purpose 

 where the yolks are broken. 



Many difteient methods have been tried, and with varying results. 

 They include both liquid and dry methods, and among them have been 

 the following: Dry salt, dry wood ashes, dry oats, powdered sulphur, 

 ground gypsum, permanganate of potash, brimstone fumes and sulphur, 

 sal.cylic acid, salt brine, vaseline, eggs dipped in melted paraffine and 

 packed in some dry substances, eggs dipped in coUodium and packed in 

 some diy substance, eggs dipped in a solution of gum arable and packed 

 in a dry substance, water glass solutions of various strengths, and lime 

 water and salt solutions. 

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