POULTRY RAISING-CHICKENS 319 



Home Preservation of Eggs. 



Preserved vs. Fresh Eggs. Many people desire to preserve eggs for 

 home use when they are getting a great number of them. Preserved eggs 

 are as good for nearly all purposes as fresh eggs if the preservatives are 

 properly made and the eggs are strictly fresh when put into them. 



Eggs Should be in Good Condition. Eggs from hens that have no males 

 running with them will keep longer than eggs that are fertile. It is best 

 to put the eggs into the preservative the day they are gathered, being very 

 careful not to use any with cracked or dirty shells. 



Putting Eggs in Preservative. Care should be taken not to crack the 

 shells when placing them in. They may rest in any position. Eggs that do 

 not remain beneath the surface of the solution should be weighed down. Be 

 sure to have at least two inches of the solution above the eggs. When the 

 eggs are removed for use they should be wiped. Before boiling eggs that 

 have been preserved in a liquid, puncture the shell with a needle to keep them 

 from cracking. 



Containers. Barrels, earthenware vessels, cement tanks and galvanized 

 tin buckets are all suitable for storing eggs. The container should be clean 

 and scalded to make it free from all germs. Keep the vessel containing the 

 eggs in a dark, cool place and do not disturb it any more than necessary. 



Methods of Preserving Eggs. 



Water-Glass. This is one of the best methods for home use. To pre- 

 serve eggs by this method use one gallon of water-glass (sodium silicate) to 

 nine or ten gallons of water. Boil the water, add the water-glass, and mix 

 the solution thoroughly. Put it in a clean container where the eggs are to 

 be stored and it is ready for use. The vessel need only be half filled as the 

 eggs will make it rise. Before using the eggs stored in water-glass, rinse in 

 warm water and wipe them dry. Water-glass is nonpoisonous and is harmless 

 to both hands and clothes. It acts only on the shell of the egg, making it 

 water and air tight and costs from 60 to 75 cents per gallon. One gallon 

 of water-glass makes enough liquid to preserve from 75 to 100 dozen eggs. 

 The solution should not be used a second time. 



Will Keep a Year. Eggs preserved by this method will keep at least a 

 year in good condition. April, May and June are the best months in which 

 to preserve eggs. Those put down in too hot weather will not come out quite 

 so well as those put down earlier. If eggs are put down in the months named, 

 use those put down in June first, then those in May, and those in April last. 



Limewater. A good limewater preservative can also be made as follows: 

 6 gallons of water, one quart of salt and 3 quarts of finely slaked lime. After 

 stirring thoroughly allow the solution to stand about three days and pour 

 off the liquid for the preservative. The eggs can be put in the container after 

 the limewater or they may be put in first and the limewater poured over them. 

 Have at least two inches of liquid above the top layer of eggs. Lime preserved 

 eggs can be distinguished by the roughness of the shell. 



