EGGS 137 



When cool, this solution should be poured over eggs 

 placed in vessels as described in the foregoing para- 

 graph. Eggs will keep fairly fresh in this solution for 

 5 or 6 mo., and they have been kept in edible condition 

 for a year. This can be accomplished, however, only 

 when they are kept in cool places and in a temperature 

 not above 45 F. Experiments have shown that under 

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

 of water will answer for the keeping of eggs; and they 

 have kept fairly well in a 3% solution of the same 

 material. The quantity 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. 



It is of advantage to know the size of the receptacle 

 needed for the eggs and the quantity of liquid needed 

 to submerge them. A 5-gal. jar will hold about 16 doz. 

 eggs. The best results in keeping eggs in water glass 

 will be realized by placing them in a solution made of 

 1 part water glass and 9 parts water. This solution will 

 evaporate more or less. For this reason water should be 

 added to keep the solution properly balanced for pre- 

 serving the eggs. If waste by evaporation is permitted, 

 the solution will become thick and heavy. When this 

 occurs, the eggs in the solution will not continue to be 

 so good as they will be if the solution is kept of the 

 proper consistency. 



Mr. Olsen, of the Washington Experiment Station, sug- 

 gests the following as sufficient solution to cover the 

 number of eggs indicated: 



Capacity of Number of Water-Glass 



Container Eggs Solution 



1 gallon 40 &A pints 



2 gallons 80 7 1 A pints 



3 gallons 120 1&A pints 



4 gallons 160 14^ pints 



5 gallons 200 18 pints 

 10 gallons 400 36 pints 



