358 BEGINNINGS IN ANIMAL HUSBANDRY 



The preservation of eggs during low prices, to sell when 

 they are high, is a common practice. The egg easily spoils 

 under a hot sun or in warm moist weather. Germs of rot 

 develop rapidly in the egg at 55 degrees or higher, con- 

 sequently it is desirable to keep them below this temperature 

 until they can be used. In cold storage, a temperature of 

 34 degrees is maintained. 



The Storrs experiment station recommends the use of 

 water glass (sodium silicate) for preserving eggs. This is a 

 liquid that sells at about $1.25 a gallon. The preserving 

 fluid is made by thoroughly mixing one quart of the water 

 glass in nine quarts of water that has been boiled and cooled. 

 Stone crocks or barrels make good receptacles for preserva- 

 tion. These should be well scalded before using, and then 

 kept in a place where the temperature does not rise above 60 

 degrees. The best eggs for preservation are those laid in 

 April, May, and early June. 



SPECIAL TOPICS FOR STUDY 



1. Compare different parts of the egg. 



2. Explain the method of testing eggs. 



3. Describe the stage of incubation on the second, eighth, and 

 twelfth days. 



4. Describe the methods by which the chick gets out of the egg. 



5. Why is moisture necessary during incubation? 



6. Describe the incubator. 



7. How should the egg for incubation be selected and cared for? 



8. Compare eggs for size and weight. 



9. Describe Professor Philips' ideal of market grades. 

 10. Give method for preservation. 



