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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 preserving 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 physi- 

 cians for coating bandages, where it is desired to protect the 

 injured part from the air, and may be obtained through any drug- 

 gist at a cost of about 75 cents a gallon. For preserving eggs 

 use one part soluble glass to about 10 parts 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 some- 

 times 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 experi- 

 mental stage, and does not advise anyone to use it except in an 

 experimental way. It is worth trying, and is as follows : "Sub- 

 merge the fresh eggs for 5 or 10 minutes in a solution of one 

 ounce of salicylic acid in one quart of strong alcohol ; and imme- 

 diately on removing the eggs from the solution, and while they are 

 still wet, wrap them in sterilized cotton and store in a box or bar- 

 rel in a dry room the temperature of which does not go above 60 

 degrees Fahrenheit." 



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. Experiments 

 conducted by the National Agricultural School in Germany show 

 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 



