Exercise 33 (Continued) 



albumin, also condition of the yolk as to density, color, and odor, and tough- 

 ness of yolk sack. 



(e). Cooking test. After hard boiling, observe taste, appearance and color. 



(/). Whipping test. Separate yolks from albumin and see how readily 

 the whites beat into froth. 



Compare all of the above observations with fresh eggs treated in the 

 same way. Keep accurate notes on the different observations and determine 

 the eflBciency of the preserving process. 



Step 4. — Study as many methods of preserving eggs for home use as 

 facilities will permit. Study especially the various methods of anointing the 

 shells with oils and paraffin products. 



Step 5. — Determine the cost of water-glass preservation, and find just 

 how much is actually saved by the use of the method, by comparing prices 

 of eggs at different seasons. 



Leading Questions. — 1. How can you tell a fertile from an infertile egg, 

 when examining the yolk? 



2. Why are infertile eggs better for home preservation? 



3. Why is it necessary to sterilize the crock or jar and the water? 



4. What per cent of water glass solution is best? 



5. How many eggs will a pint of water glass preserve? 



6. How large a crock or jar will be needed to preserve one hundred eggs? 



7. What will be the cost of preserving thirty dozen eggs for home use in 

 sodium sihcate? 



8. The resulting saving will amount to what in dollars and cents? 



9. What seemed to be the general effect upon the eggs of the preserving 

 process? 



10. What one special precaution must be followed in using water-glass 



PffffS? 



110 



