482 IOWA DEPARTMENT OF AGRICULTURE 



If the eggs are to be kept only a short time, they may be packed In 

 some of the dry substances, and fairly good results obtained; but these 

 methods can not be depended upon for longer than two or three months. 

 Greasing the eggs with vaseline has been found to keep them for three 

 to four months, but some claim that the eggs absorb the taste of the 

 vaseline. Eaicylic acid, cottorseed oil and alcohol; salicylic acid and 

 cottonseed oil; gum arable, and collcdium have all failed to give sat- 

 isfactory results. 



The two methods which have been reported satisfactory by a number 

 of experiment stations are, first, the solution of water glass, and second, 

 lime water. 



Water glass is a soluble alkaline silicate of sodium or potassium, and 

 can be purchased either in liquid or crystalline form. It is not expensive, 

 costing about ten to fifteen cents a pound, and one pound is sufficient to 

 preserve about fifteen dozen eggs, the cost being about one cent per 

 dozen. 



Various 'strengths of water glass have been tried, but it seems to be 

 the concensus of opinion that a solution of about ten per cent gives 

 the greatest satisfaction. The water used for the dilution should in all 

 cases be boiled, and then cooled to an ordinary temperature. Then, to 

 nine parts of water add one part of water glass. This may be kept in 

 some sort of a vessel and poured over the eggs as needed. 



For best results, it is absolutely necessary that the eggs be fresh when 

 put in the solution. For this reason, store eggs are unsatisfactory, as 

 you have no proof of their age, and during the warm summer days 

 development may start in a few hours. 



Any kind of large vessel that will hold water, and from which rapid 

 evaporation can be checked will serve the purpose. The eggs should be 

 put in the vessel as they are gathered, and enough of the solution poured 

 in to cover them well. They should be covered to a depth of about three 

 inches when the jar is full, and a fairly tight lid or board put on to pre- 

 vent evaporation. Set in a fairly cool, dark place, and after a crust has 

 formed over the top, do not disturb. If any of the water evaporates it will 

 cause a sediment to settle to the bottom and cement the lower eggs to- 

 gether. To prevent this, keep adding boiled water as evaporation takes 

 place. 



For the lime water method, slake four pounds of good quicklime with 

 five gallons of water, and allow to stand for a few hours. After the ex- 

 cess of lime has settled out, the clear liquid can be drawn off; and this is 

 the solution to be used. Seme stations recommend adding about two 

 pounds of salt to the solution while hot, to give the eggs a better flavor. 

 However, this is not necessary to preserve them. Sometimes it is neces- 

 sary to add a small amount of lime after it has stood for some time, to 

 replace what has been separated out by the action of air. As with the 

 water g'ass solution, fresh lime water should be added as evaporation 

 takes place. 



With both methods, when it Is desired to open the jars, the crust can 

 be broken, part of the eggs removed, and a new crust allowed to form 



