FARM ANIMALS 325 



disagreeable odors are readily absorbed through 

 the shells. The hens should have clean, whole- 

 some feed and when the eggs are being produced 

 for market it is best not to have the cockerel with 

 the hens since the unfertilized eggs have the best 

 flavor. In artificial preservation of eggs a great 

 variety of substances have been employed including 

 water glass, lime water, salt, vaseline, dry wood 

 ashes, gypsum, sulphur, permanganate of potash, 

 salicylic acid, salt brine, and other materials. By 

 far the best results have been obtained on the 

 whole from the use of lime water or water glass 

 solutions. Lime water used at the rate of one 

 pound to five gallons gives excellent results with 

 comparatively fresh eggs. In Canada lime water 

 has been found equal to water glass and much to 

 be preferred on account of economy and ease of 

 preparation. Water glass solution has been widely 

 tested and recommended as superior to any home 

 preparation. The results obtained from compara- 

 tive tests, however, do not bear out the claims 

 made for the water glass. The ordinary strength 

 of water glass used in preserving eggs is three per 

 cent, to ten per cent, in water. The ten per cent, 

 solution is stronger than necessary and sometimes 

 gives unfavorable results. The lime water solu- 

 tion may be mixed with salt and the combination 

 is exceedingly effective. 



Vaseline will preserve eggs for a few days or two 

 or three weeks, but for longer periods it is very 

 unsatisfactory since the eggs spoil as a result of 

 the exclusion of the air and a disagreeable flavor 

 penetrates into the egg. Likewise with wood ashes 

 the yolk soon becomes gummy and of dark color. 

 Gypsum if used in long periods of preservation will 

 ruin nearly all the eggs. Sulphur also ruins the 



