PRESERVATION OF EGGS. 69 
The grease fills the air-holes and keeps out 
the air, but its tendency to grow rancid is a 
disadvantage. 
A mixture of one third bees-wax and two 
thirds oil, olive or cotton-seed, warmed together, 
is also reeommended. 
Vaseline has been used, melted with three per 
cent. salicylic acid. 
The Chinese method of preserving eggs is to 
dip in melted wax. 
Varnish or gum arabic may be used in the 
same fashion. 
The white of egg rubbed over the outside 
fills the shell to the exclusion of the air. 
At a poultry show held not long ago in Eng- 
land, the first prize for preserved eggs was 
awarded to those which had*been packed in 
salt. Yet sometimes the eggs absorb too much 
salt. 
Sawdust, ashes, baked earth, sand and pow- 
dered charcoal have all been used successfully 
for packing eggs. 
