PRESERVATION OF EGGS 257 



in tight earthen or wooden jars. Only fresh, clean eggs 

 should be used. The level of the liquid should always be 

 kept above that of the eggs by adding water as needed. 



For twelve dozen eggs, it requires a four-gallon jar, 

 one and one-half pints of water glass and fourteen pints 

 of water. 



In considering how to handle poultry for profit, does 

 it not become plain that the overproduction of eggs in 

 spring and summer is a serious mistake ? Eggs become so 

 cheap at times that farmers cannot afford to haul them to 

 market. There is a good profit in poultry, however, the 

 year round, especially in broilers about 2 months old. 



Instead of allowing the overproduction of eggs to drive 

 the market down to 8 or 10 cents a dozen, why not keep a 

 big incubator running, hatching out chickens ? A broiler 

 will bring 40 to 60 cents, three-fourths of this being net 

 profit. Such farming is worth while. An ordinary sized 

 poultry yard will clean up $1,000 a year if it receives a 

 reasonable amount of attention, and only an acre or two 

 of land is needed for the enterprise. It takes a great 

 many acres to net $1,000 in regular farming. 



The selection of eggs for incubation is important. Do 

 not use eggs for this purpose which have rough shells, or 

 are unusually large or small. Hold the eggs before a 

 strong light and look through them. If they have a 

 matted appearance, they are not fit to produce strong 

 chicks, and as a rule they are not fertile. 



Soft-shelled eggs will not produce strong chicks, be- 

 cause in growing the chicks the lime from the shell pro- 

 duces the bones and muscles. If the shell is weak, the 

 chick will be weak also. Soiled or washed eggs should 

 never be used for hatching. 



Eggs should be kept in a temperature of about 45 

 degrees, if possible, and should never be kept where the 

 wind can blow on them, or where the sun shines strongly. 



