306 Farm Poultry 



the eggs out of the different solutions, all being 

 perfectly fresh after being in the solution six 

 months. . . 



"In order to use water-glass successfully, the 

 following plan should be adopted: Take one part 

 by measure of water-glass, say one gallon, and 

 twenty parts by measure of water that has been 

 boiled (twenty gallons), and allow the water to 

 cool; then place the water-glass and water in a 

 vessel; stir the ingredients well together; put the 

 eggs into the tub or vat in which they are to 

 be kept, and pour the solution over them until 

 the topmost layer is completely covered. The 

 reason for boiling the water is to kill any putre- 

 factive germs which may be in the water at the 

 time. If water-glass is purchased by the cwt., 

 it should be procured for $2.50 to $3 per cwt. 

 (112 Ibs.). 



"So far as we know this is the best solution yet 

 tried for the preservation of eggs. When taken 

 out of it the eggs have the appearance of fresh- 

 laid eggs, and when they are broken the yolk 

 stands up exactly as in new-laid eggs, without 

 showing the slightest tendency toward decay. 

 It is first necessary, before boiling eggs that have 

 been kept in this solution, as in lime pickle, to 

 puncture the shell with a needle, otherwise the 

 shell will crack as soon as placed in hot water, 

 owing to the pores of the shell being closed." 



