22 BULLETIN 471, U. S. DEPARTMENT OF AGRICULTURE. 



burying eggs in oats, bran, or salt; rubbing them with butter; dip- 

 ping them in melted paraffin; covering them with varnish or shel- 

 lac; or putting them down in limewater or in a solution of water 

 glass. 



As the result of many trials in farm and other homes, as well as at 

 the experiment stations, it is generally agreed that putting down eggs 

 in a solution of water glass or in limewater gives more satisfactory 

 results under home conditions than the other methods mentioned. 



Water glass is a popular name for both potassium and sodium sili- 

 cate. The commercial article (often a mixture of the two) is cheaper 

 and should be used rather than the " chemically pure " water glass 

 for preserving eggs. It is commonly sold as a siruplike liquid, some- 

 times as low as 1.75 cents per pound in carboy lots, the retail price 

 being perhaps 10 cents per pound on an average. 



A solution of the desired strength for preserving eggs may be made 

 by dissolving 1 part of the siruplike water glass in 10 parts by meas- 

 ure of pure water, preferably water which has been boiled to make 

 sure that it is free from mold spores, bacteria, etc. A gallon of the 

 water glass will make solution enough to cover 50 dozen eggs if they 

 are carefully packed. 



The eggs should.be as fresh as possible (if infertile, so much the 

 better), and packed in a crock, keg, or barrel thoroughly washed and 

 scalded just before its use. Sufficient solution should be poured over 

 the eggs to cover them well. They should be stored in a cool place, 

 not only to prevent the growth of any microorganisms which may 

 have been present before the water glass sealed the pores of the egg- 

 shells, but also because water glass will occasionally deposit in patches 

 on the shells if the room is warm. 



Many teachers of home economics and housekeepers have asked 

 whether or not water-glass solution can be used a second time. Occa- 

 sionally this might answer, but since it is far from certain it is not 

 desirable nor worth the risk. 



The shells of eggs put down in water glass sometimes crack in boil- 

 ing, but this can be prevented by sticking a pin through the shell into 

 the air space at the blunt end of the egg before it is boiled. 



Limewater, which some consider as satisfactory for preserving 

 eggs, is slightly less expensive than water glass. A solution is made 

 by placing 2 or 3 pounds of unslacked lime in 5 gallons of water 

 and allowing the mixture to stand until the lime settles and the 

 liquid is clear. The eggs should be placed in a clean earthenware 

 jar or other suitable vessel, and covered with the clear limewater. 

 Sometimes a pound of salt is used with the lime, but many persons 

 believe that when this is done the eggs have a slight taste of lime. 



Eggs preserved in water-glass solution or in limewater answer 

 admirably most purposes for cookery. Some do not consider them 



