122 EGGS 



paragraph. Eggs will keep fairly fresh in this solution 

 for 5 or 6 mo., and they have been kept in edible con- 

 dition for a year in a solution of this kind. This can 

 be accomplished, however, only when they are kept 

 in cool places and in a temperature that does not 

 exceed 45 F. Experiments have shown that under 

 some conditions a solution of 5% of water glass and 95% 

 of water will answer well for the keeping of eggs; 

 and they will keep fairly well in a 3% solution of 

 the same material. The quality used depends on the 

 strength of the water glass, which is a chemical 

 preparation that may be of several strengths. When 

 the water glass used is of the highest grade, less 

 is required than of the lower grades. 



When the eggs are removed from either of these 

 solutions they should be rinsed entirely free from the 

 lime water or the solution of water glass. To do this, 

 the eggs can be placed either in a sieve or colander, 

 and running streams of fresh water permitted to pass 

 through them, or buckets of fresh water may be poured 

 over them. After being thoroughly rinsed, and before 

 they are packed for shipment they should be laid out 

 either on a dry cloth or on boards until they have become 

 thoroughly dry. 



STANDARDS FOR EGGS 



Eggs are graded in many ways. The number of grades 

 varies in different markets. In general, it may be 

 said that eggs are graded according to their size, 

 shape, color of shell, finish of shell, and general 

 condition. 



In England an official standard of points has been 

 adopted for use in grading eggs, but in America there 

 is no official standard that governs the grade of eggs 

 in all markets. The accompanying table gives the 

 American and English standards for eggs; the American 

 scale of points given is of local origin and is intended 

 to be used merely as a suggestion. 



