626 DOMESTIC ANIMALS, DAIRYING, ETC. 



the clean eggs and place them in the preservative within twenty-four 

 hours after the time they are laid. Preserve only April, May, and 

 early June eggs. 



The Use of Water Glass. Of the liquid preservatives, water 

 glass (sodium silicate) has been very generally and very successfully 

 used. It is reliable, comparatively cheap, and is easily prepared. 

 The water glass can be bought at most drug stores for one dollar to 

 one dollar and a quarter a gallon. This is comparatively cheap, for a 

 gallon of water glass will make ten gallons of preserving fluid. 



Preserving and Storing of Eggs. A cellar is a good place to 

 keep the eggs though any darkened room where the temperature does 

 not go over 60 F. will do. A stone jar is preferable to other recepta- 

 cles for it can be sealed and cleaned more thoroughly than most 

 receptacles. Those using barrels which have previously contained 

 other liquids run a great risk in using these for the preservation of 

 eggs. 



Use Boiled Water. A five-gallon receptacle will hold about 15 

 dozen eggs. The preserving fluid itself should be made from clean 

 water that has been boiled and allowed to cool. To every nine quarts 

 of water add one quart of water glass, stirring thoroughly to insure 

 a proper mixture of the two. A great deal of care should be 

 taken in mixing the water glass and the water, and the more 

 thoroughly this is done the better the chance of preserving the 

 eggs. Some have found that an egg beater was very useful in aiding 

 the mixing. If properly mixed the water glass seals the egg and with 

 the temperature comparatively low the egg is preserved. 



When the eggs are to be preserved in several receptacles, the 

 water and water glass should be mixed in each receptacle 

 separately, for if they are mixed in one receptacle and poured into 

 several, there is the liability of getting different percentages of water 

 glass in each receptacle, with the result that some eggs are likely to 

 spoil. Do not try to preserve cracked eggs. Into this fluid place the 

 eggs, examining each egg to see that it is clean and is not cracked. A 

 good method is to tap two eggs together gently before putting them 

 into the water glass. If they are not cracked they will give a true 

 ring, while if one of them is cracked the sound will be entirely differ- 

 ent and the cracked egg can be discarded. Almost every one has 

 noticed the difference in the sound of the cracked and the uncracked 

 egg. Keep the eggs well covered with the solution by adding a small 

 quantity of boiled water when necessary. 



If several receptacles are used in which to preserve the eggs, it 

 is a good plan to mark the receptacle bearing the April eggs and 

 those containing the May and June eggs. These receptacles should 

 be covered to prevent the evaporation of the water from the solution. 

 Where the receptacles are not covered the solution turns milky or 

 changes to a thick, white pasty mass making it more difficult to take 

 out the eggs. This does not however, necessarily detract any from 

 the preservative qualities. Do not allow the sun]s rays to fall directly 

 on the receptacles and keep all eggs submerged in the solution. The 

 preservation should never be stirred after the eggs are once placed 



