Egg Preservatives 305 



"An experiment was conducted in our depart- 

 ment for the purpose of determining the most 

 effective degree of concentration. The result of 

 the experiment is of considerable importance, 

 inasmuch as the cost of the mixture may be 

 greatly reduced without destroying its value. 



"On the 27th of May, we took twelve dozen 

 eggs, all known to be peifectly fresh, and pre- 

 pared the following solutions: 



No. 1. One part of water-glass in the semi-fluid form to ten 



parts water. 

 No. 2. One part water-glass in the semi-liquid form to fifteen 



parts water. 

 No. 3. One part water-glass in the semi-liquid form to twenty 



parts water. 



"The first solution was found to be too strong, 

 as it caused the eggs to float. The second was 

 all right in this respect. The third, though much 

 weaker, gave perfect satisfaction. We divided 

 the eggs into three lots of four dozen each, and 

 put one lot into each solution. We tested them 

 from time to time, and in every case found them 

 perfectly fresh; and, on breaking, we noticed that 

 the yolk stood up exactly as in new-laid eggs, 

 and did not show the slightest tendency towards 

 decay. 



"We tested one -half dozen from each solution 

 on the first of December, and could not detect 

 any difference in the appearance or quality in 



