Preservation of Eggs Until Prices Advance 



In the production of eggs for market, farmers should 

 aim to have them to sell in fall and winter, when prices 

 are high. Extensive experiments with the use of water 

 glass (sodium silicate) prove that spring and summer 

 eggs may be kept in perfect order for months, with little 

 trouble or expense. 



The fiscal supervisor of the State of New York, Charles 

 Dennis McCarthy, has been following this plan in pro- 

 viding eggs for various public institutions, and has saved 

 a great deal of money. The eggs are purchased in the 

 spring, when prices are low, and stored until winter, so 

 that the state institutions avoid paying high prices. A 

 year ago it was suggested to all institutions reporting to 

 the fiscal supervisor to preserve eggs for use in the 

 months when the market price is the highest — December, 

 January and February — and a statement was enclosed to 

 each institution, relating to preservation of eggs in water 

 glass, furnished the department by the New York State 

 College of Agriculture. A number of institutions acted 

 upon the suggestion of the department and preserved a 

 considerable number of eggs in liquid glass, which proved 

 successful beyond expectation. 



Water glass provides an excellent means of preserving 

 the surplus spring and summer eggs for fall and winter 

 use. These eggs do not take the place of fresh laid ones 

 for table use, but are satisfactory for all cooking 

 purposes. 



Dilute the commercial "N" grade of water glass with 

 nine times its amount of clear water. Keep this solution 



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