138 EGGS 



When the eggs are removed from the solution they 

 should be rinsed so as to be 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 a colander, and 

 a running stream of fresh water permitted to pass over 

 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 on a 

 dry cloth or on boards until they have become thor- 

 oughly dry. 



A sodium-silicate powder is now used to some extent 

 for preserving eggs in place of liquid water glass. It 

 has the same property and it is called water-glass powder. 

 One pound of this powder mixed with 9 pints of warm 

 water will make a solution that is fully equal to the 

 solution made of the liquid water glass and warm water. 

 Eggs will keep quite as well in this as in the liquid 

 water-glass mixture. The powder form is more cleanly 

 and less difficult to handle. It is used in the same way 

 as the liquid water glass. When purchasing the powder 

 be sure to get the true water-glass powder. 



Another substitute which is called a lime-water prepa- 

 ration is known as Garantol. 



JUDGING EGGS 



The largest displays of dressed poultry and market 

 eggs have been made in Boston. Efforts have been made 

 with more or less success toward the holding of egg dis- 

 plays in other parts of the country. The colleges at 

 Lafayette, Ind., Mountain Grove, Mo., Ithaca, N. Y., 

 and State College, Pa., have all held such displays. The 

 score-card method of judging such displays has been 

 used to a greater or less extent. The' first score card 

 of which we have any knowledge was compiled by 

 George Fletcher and used by him in judging egg dis- 

 plays in Boston. 



