124 The Business Hen. 



drug stores or from large manufacturers. To use it the solution is placed 

 in a wooden or stoneware vessel, and nine times the quantity of fresh 

 pure water poured in. The eggs are placed in the liquid when gathered, 

 as fresh as possible, only allowing them to cool off. Put in as many eggs 

 as the solution will cover. Cover with a lid to retard evaporation and keep 

 out dust. Store in a cool cellar until wanted for use. The eggs should 

 keep perfectly at least one year. The eggs must be sound and fresh when 

 placed in the solution— it will not restore stale or spoiled specimens. One 

 pound of water glass properly diluted will cover about 14 dozens of eggs. 

 We have used the same solution two years in succession with good re- 

 sults, but it is probably best to start each season with a fresh supply. 

 The only change to be noted in eggs preserved one year in a 10-per-cent 

 solution is that the white or albumen is rather more watery than in per- 

 fectly fresh eggs. They closely resemble new-laid eggs in appearance 

 and quality after being rinsed and dried off. They are useful for all 

 culinary purposes except boiling in the shell, as they are likely to crack if 

 heated too suddenly and the interior does not look quite as inviting when 

 opened. Repeated trials have since convinced us that these eggs keep 

 well for two weeks after coming out of the solution if stored in a cool 

 place, and are even better for some purposes, as the white becomes less 

 watery. This does not warrant offering water-glassed eggs as fresh, how- 

 ever. They are preserved eggs, and should be so called if offered for sale. 

 As a household economy for the storage of eggs when cheap and plenti- 

 ful the water-glass process is to be heartily commended. With a stock of 

 well-preserved eggs packed in April and May available for family use 

 during the succeeding cold months the farmer or poultry keeper is at 

 liberty to sell his Winter product as laid. This method is for home con- 

 sumption and not for eggs to be sold as "fresh." 



A FAMILY FLOCK.— H. H. Boardman, of Connecticut, says: "For 

 about 30 years I have kept small flocks of Black Spanish, Brahmas, White 

 and Brown Leghorns, Plymouth Rocks, and White Wyandottes. For value 

 I would reverse the order of above list. The Plymouth Rocks are fine 

 fowls. As Winter layers they are only excelled by White Wyandottes, 

 and that but slightly. But they have some defects. They are too large. T 

 had a yearling cockerel weighing 11^)4 pounds; a couple of two-year-old 

 hens 10 pounds each. My friend the butcher prefers those of six to eight 

 pounds. They sell better, he says. Their single combs in extremely cold 

 weather often becomes frostbitten, which stops their laying. Finally, they 

 are the only breed with me that have been troubled with rheumatism, 

 where the others under like conditions have not been at all affected. The 

 White Wyandottes, while not perfect, seem to combine more good qualities 

 than any breed I have tried. Averaging five to eight pounds, they seem 

 to be about the right weight for the table. For laying, however, best 



