Water-glass as a Preservative 327 



"The first solution was found to be too strong, 

 as it caused the eggs to float. The second was 

 all right in this respect. The third, though much 

 weaker, gave perfect satisfaction. We divided 

 the eggs into three lots of four dozen each, and 

 put one lot into each solution. We tested them 

 from time to time, and in every case found them 

 perfectly fresh; and, on breaking, we noticed that 

 the yolk stood up exactly as in new-laid eggs, and 

 did not show the slightest tendency towards decay. 



"We tested one-half dozen from each solution 

 on the first of December, and could not detect 

 any difference in the appearance or quality in the 

 eggs out of the different solutions, all being per- 

 fectly fresh after being in the solution six months. . . 



"In order to use water-glass successfully, the 

 following plan should be adopted: Take one part 

 by measure of water-glass, say one gallon, and 

 twenty parts by measure of water that has been 

 boiled (twenty gallons), and allow the water to 

 cool; then place the water-glass and water in a 

 vessel; stir the ingredients well together; put the 

 eggs into the tub or vat in which they are to be 

 kept, and pour the solution over them until the 

 topmost layer is completely covered. The reason 

 for boiling the water is to kill any putrefactive 

 germs which may be in the water at the time. If 

 water-glass is purchased by the cwt., it should be 

 procured for $2.50 to S3 per cwt. (112 Ibs.). 



