328 Farm Poultry . 



"So far as we know this is the best solution yet 

 tried for the preservation of eggs. When taken 

 out of it the eggs have the appearance of fresh- 

 laid eggs, and when they are broken the yolk stands 

 up exactly as in new-laid eggs, without showing 

 the slighest tendency toward decay. It is first 

 necessary, before boiling eggs that have been kept 

 in this solution, as in lime pickle, to puncture the 

 shell with a needle, otherwise the shell will crack 

 as soon as placed in hot water, owing to the pores of 

 the shell being closed." 



The reports of tests, made with water-glass as 

 an egg preservative, from different parts of the coun- 

 try would indicate considerable variation as to the 

 strength or thickness of commercial water-glass. The 

 Storrs (Conn.) Experiment Station recommends that 

 the mixture be made in the proportion of nine quarts 

 of boiled water to one quart of water-glass. At 

 any rate the specific gravity of the preserving liquid 

 must be low enough to allow the eggs to sink readily. 



The following precautions should be quite strictly 

 observed : 



Use strictly fresh eggs 



Keep the eggs, immersed in the preservative, in 

 a dry, cool place where the variation in temperature 

 is comparatively slight. 



Do not attempt to preserve cracked eggs. 



Keep all of the eggs submerged in the liquid at 

 all times. 



