tion members to pass in under the caudle, if they desire to use such a seal and 

 derive the benefits which are sure to coine from the same practice if patience will 

 be allowed to play its part. 



PRESERVING EGGS. ., 



Although there are several who preserve eggs each year, we still find many 

 people who desire knowledge of this practice. The best preservative in which 

 eggs may be held for future use is what is known as sodium silicate, or water- 

 glass. The following is the procedure of making the solution: 



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Thirty-dozen egg-crates, as commonly used in the Province. When eggs are kept for 

 any length of time in these crates, it is important to see that the cardboard fillers or 

 partitions are dry and clean. Mouldy or damp fillers will deteriorate the eggs very quickly. 



Secure a good stone crock that is not cracked, with a cover which will fit 

 tightly on the same. Purchase some water-glass, or sodium silicate, which usually 

 conies at about 25 cents a pound, retail. Then boil a goodly amount of water, say 

 twice as much as one would need to mix with the preservative, in a boiler, to kill 

 all germs which might be harmful to the eggs. After the water has boiled well, 

 set to one side, and allow it to cool to its normal temperature. When it has 

 thoroughly cooled, one may mix ten times the amount of water to one of the 

 water-glass. The eggs that one intends to preserve should be fresh and clean, free 

 from cracks, and should be infertile. Eggs that are to be preserved should never 

 be washed, as it breaks down the interior membrane of the egg. When the eggs 

 are put in the crock, they should be placed into the liquid as gently and compactly 

 as possible. Then the crock should be covered firmly and placed in a cool place. 



