EGGS 



121 



of the eggs where the temperature will be even and cool. 

 Eggs laid during the month of April are usually the 

 best for storing. Those laid in May or June are next 

 best. Eggs laid in April are usually very choice, be- 

 cause at this time the fowls have a plentiful supply 

 of fresh green food. Eggs to be stored should be clean 

 and fresh. It is impossible to secure good results in 

 storage from eggs -of poor quality. 



Eggs may be preserved in lime water, provided they 

 are kept in tall vessels; either stone crocks or butter 

 tubs can be used. The liquid for covering the eggs is 

 made in the proportion of 3 gal. of water to 1 Ib. of salt 

 and 1 qt. of finely slaked 

 lime, the lime and salt to 

 be mixed in the water. This 

 is to be stirred frequently 

 for a period of 1 to 2 da. 

 Following this, the liquid 

 should be permitted to 

 settle. The crock or tub is 

 then almost filled with eggs, 

 placed, as far as possible, 

 with the small end down. 

 The clear liquid solution of 

 lime and salt is poured over 

 them until the surface of the 

 water is fully an inch above 

 the top of the eggs. The 

 vessel should be kept in an out-of-the-way place, where 

 the temperature will not exceed 50 F. A thin covering 

 of lime will form on the top of the liquid. If undis- 

 turbed, this covering will protect the contents from 

 outer influences. 



A solution made of 1 gal, silicate of soda, or water 

 glass, and 9 gal. water is an efficient preservative for 

 eggs. The water glass is dissolved in warm water 

 and is well stirred until thoroughly mixed with the 

 water. When cool, this solution should be poured over 

 eggs placed in vessels, as described in the foregoing 



BLACK ORPINGTON 



