40 



in any way boiling is unnecessary. As a safeguard, however, it 

 is well to boil it. Fill the jars with eggs, being careful not to 

 break or crack them. See that ail have perfect shells and are 

 free from dirt. If it is absolutely necessary to use soiled eggs, 

 wash them thoroughly before preserving. Fill the jars within 

 2 inches of the top with eggs. "When the water is cool make the 

 preserving mixture by using 1 quart of commercial water glass, 

 which can be purchased at any drug store, to 12 quarts of 

 water, or in that proportion. The number of quarts of water 

 to use with 1 quart of water glass, as recommended by investi- 

 gators, varies from 9 to 14, and the weaker solution is ap- 

 parently as good a preservative as the stronger. The stronger 

 the solution the fewer the chances for bacterial growth, but 

 the greater will be the precipitate (the white, mushy material 

 that forms) and the greater the cost also. One is perfectly safe, 

 therefore, in using a solution of 1 to 12 or even 14. 



Pour the mixture over the eggs until they are entirely covered. 

 Those not fully immersed will spoil. Cover the receptacle as 

 tightly as possible by placing over it a few thicknesses of paper, 

 and over these a weighted board, unless a well-fitting cover is at 

 hand. There are times when enough eggs are not at hand to 

 fill the jar. In such cases the mixture can be placed in the jar 

 and the eggs immersed day by day, or as they are gathered. 

 The only caution in regard to this method is to have the hands 

 perfectly clean. At times a pinkish tinge is noticed in whites of 

 the eggs that have been preserved for some time. As this is not 

 seen in those kept in a weak solution, it is probably due to an 

 excess of silicate of sodium. It is perfectly harmless and should 

 cause no alarm. Use a new solution each year. 



