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on top of another, and pour on the solution. Set the jar away 

 in a cool place. This process has been secret in the past, and 

 the recipe has been widely sold for $5. The method is quite 

 satisfactory, although not so good as the method of preserv- 

 ing in soluble glass, as the eggs are liable to have a somewhat 

 limy taste. 



SOLUBLE GLASS METHOD. 



Soluble glass, or sodium silicate, is a liquid of a rather 

 smooth, slippery consistency, readily soluble in water. It is 

 used by physicians for coating bandages, where it is desired 

 to protect the injured part from the air, and may be obtained 

 through any druggist at a cost of about 75 cents a gallon. For 

 preserving eggs use one quart soluble glass to about 10 quarts 

 pure water. Put the eggs in a stone jar, small end down, one 

 layer on top of another until the jar is filled, then pour on the 

 solution. If the specific gravity of the solution is greater than 

 that of the eggs, as is sometimes the case, add water until the 

 eggs will just sink. 



SALICYLIC ACID AND COLD STORAGE. 



The West Virginia Agricultural Experiment Station has 

 been studying methods of preserving eggs, and finds that the 

 treatment with salicylic acid followed by cold storage is quite 

 efficacious. The station does not claim that the method has 

 passed the experimental stage, and does not advise anyone to 

 use it except in an experimental way. It is worth trying, and 

 is as follows : "Submerge the fresh eggs for five or ten min- 

 utes in a solution of one ounce of salicylic acid in one quart of 

 strong alcohol, and immediately on removing the eggs from 

 the solution, and while they are still wet, wrap them in ster- 

 ilized cotton and store in a box or barrel in a dry room, the 

 temperature of which does not go above 60 degrees Fahren- 

 heit." 



WOOD ASHES OR SALT. 



There are many, however, who desire a simpler method 

 than any of these described, and to such I would recommend 

 either wood ashes or salt. Wood ashes are excellent. Experi- 

 ments conducted by the National Agricultural School in 

 Germany shows that eggs may be kept a year packed in wood 

 ashes, with a loss of only 20 per cent. Wood ashes are cleanly, 

 convenient and always at hand. Salt also is good. Use a 

 grade of salt a little coarser than table salt what is called 



