Egg Preservatives 325 



ments. In the first days of July, four hundred 

 fresh eggs were prepared according to these methods 

 (twenty eggs for each method), to be opened for 

 use at the end of the month of February. . . . 

 After eight months of preservation the eggs were 

 opened for use, and the twenty different methods 

 employed gave the most heterogeneous results . . . 



1. Eggs put for preservation in salt water were all bad. 



2. Eggs wrapped in paper, 80 per cent bad. 



3. Eggs preserved in a solution of salicylic acid and glycerin, 



80 per cent bad. 



4. Eggs rubbed with salt, 70 per cent bad. 



5. Eggs preserved in bran, 70 per cent bad. 



6. Eggs provided with a cover of paraffin, 70 per cent bad. 



7. Eggs varnished with a solution of glycerin and salicylic 



acid, 70 per cent bad. 



8. Eggs put in boiling water for twelve to fifteen seconds, 



50 per cent bad. 



9. Eggs treated with a solution of alum, 50 per cent bad. 



10. Eggs put in a solution of salicylic acid, 50 per cent bad. 



11. Eggs varnished with water-glass (wasserglas) 40 per cent 



bad. 



12. Eggs varnished with collodion, 40 per cent bad. 



13. Eggs covered with lac, 40 per cent bad. 



14. Eggs varnished with sward, 20 per cent bad. 



15. Eggs preserved in ashes of wood, 20 per cent bad. 



16. Eggs treated with boric acid and water-glass, 20 per cent 



bad. 



17. Eggs treated with manganate of potassa, 20 per cent bad. 



18. Eggs varnished with vaseline, all good. 



19. Eggs preserved in lime-water, all good. 



20. Eggs preserved in a solution of water-glass, all good. 



"The last three methods are consequently to be 



