324 Farm Poultry 



PRESERVING EGGS 



During the spring and early summer months, 

 when a large proportion of the hens that are kept 

 on farms are laying, the price of eggs is frequently 

 very low, particularly in local markets where most 

 of the farm eggs are sold. In such times many 

 eggs are preserved until late fall, when the price 

 is usually the highest. Many persons make a busi- 

 ness of preserving eggs in order to reap the benefit 

 of the advance in price; others preserve them in 

 times of plenty for home consumption when the 

 hens are not laying. Many others would attempt 

 to keep them if they but knew of a simple and 

 safe way of preserving them. To such persons it 

 may be said that there is no well-known way of 

 keeping eggs absolutely fresh for any considerable 

 length of time. There are several methods, however, 

 that are sufficiently satisfactory to warrant the 

 preservation of eggs both for the market and for 

 home use. Preserved eggs are thought to be injured 

 by cold sooner than fresh ones. The following gives 

 the results of experiments made in Germany with 

 various preservatives :* 



"The Berliner Markthallenzeitung reports about 

 experiments made for the purpose of securing the 

 most rational method of preserving eggs. . . . 

 Twenty methods were selected for these experi- 



*United States Consular Reports, Dec., 1897, pp. 563, 564. Thieriot. 



