136 EGGS 



to the egg. Some eggs do not keep well, however, no 

 matter when they may be laid. Hens that have the free 

 range of barnyards, cqw barns, and pig pens gather food 

 that is liable to spoil the flavor of the eggs. Besides, 

 such food may transmit properties to the eggs that will 

 prove detrimental to their keeping. When eggs are 

 perfectly fresh they will keep very well, provided they 

 are gathered, as has been stated, during weather that 

 is not warm and are put into the preservative as soon 

 as the animal heat has left them. 



The success obtained from preserving eggs depends 

 largely on the care in selecting them, the preparation 

 of the preserving liquid, and the temperature of the 

 place of storage. Eggs of bad flavor will not improve 

 from this or any other method of preserving. Eggs with 

 a bad odor before being put into the preserving liquid 

 will deteriorate rather than improve. Eggs of poor 

 quality will not be made better, but good eggs will 

 remain good when they have been put away properly. 



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 (fa. 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 top of the liquid. If undisturbed, this 

 covering will protect the contents from outer influences. 



A solution made of 1 gal. of sodium silicate, or water 

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

 eggs. The water glass must be diluted with warm water 

 and be stirred until thoroughly mixed with the water. 



