MARKETING EGGS AND POULTRY 363 



The Water-Glass Method. A solution of water glass 

 (sodium silicate) is the most generally used preservative 

 for home purposes. Water-glass liquid or syrup may be 

 obtained at most drug stores. The price is about 75 cents 

 per gallon. It varies somewhat in quality. Thatcher, of 

 the Washington Station, states that it should contain ap- 

 proximately one part sodium oxide to every 2% parts 

 silicon oxide, and be of a consistency of about 38 degrees 

 Baume. 



It has been found that the best strength to use is about 

 one part water-glass to 10 parts water. The water should 

 be boiled and to every 10 quarts water add one quart water- 

 glass, or in that proportion. The water must be allowed to 

 cool before putting the eggs in. The receptacles used should 

 be wooden buckets or kegs, or earthenware jars or crocks. 

 Galvanized iron buckets or tubs may be used. Fruit jars 

 may also be used. Metal vessels that will corrode in water 

 should not be used. The liquid must cover the eggs, and 

 then a little more, to allow for evaporation so that the 

 eggs will always be covered. 



Approximately three dozen eggs will fill a gallon jar, or 

 ten times that number in ten gallons. It will require about 

 four pints of the liquid to the gallon of eggs. The eggs 

 should be kept in as cool a place as possible. The coolest 

 part of the cellar should be used. The fresher the eggs are 

 when preserved the better, but they may be kept a few 

 days in a cool place before preserving. No cracked or 

 thin-shelled eggs should be used. 



Eggs preserved by this method will keep from the season 

 of lowest prices to season of highest prices and be in condi- 

 tion to be used. They will not have the taste of the fresh 

 egg, however. The white is thinner than in the fresh egg, 

 but they will be perfectly wholesome. The water-glass 

 closes up the pores of the shell, and in boiling the shell will 



