The Essentials of Poultry Raising 105 



This latter hole is the one to be used in candling. Take this 

 apparatus in a dark room, when, by holding the egg over the 

 hole in the side of the box, the light from the lamp will be 

 reflected through it. If the tgg is fresh you will note a small 

 air space about the size of a dime at the large end. If this cell 

 is larger the ^gg is not fresh, as the size of this air space 

 indicates the age. The balance of the egg should appear rather 

 dark, with the central part the darkest, as this is the yolk and 

 the light is not transmitted through it as freely as through the 

 white. If there is a blind-check, you can detect the crack in 

 candling. 



277. How to Place Eggs in the Container. Place the eggs in 

 the container with small ends down, as this end is the stronger. 

 Place layer on layer till the eggs are within about two inches 

 of the top of the jar. Now pour over the waterglass liquid," 

 completely filling the jar, so that the top row is covered about 

 two inches deep. Cover tightly to prevent evaporation. 



278. Where to Place the Container. The container should be 

 kept in a cool place, and where objectionable odors will not find 

 their way to the jar. 



279. Quality of Preserved Eggs. Eggs preserved by the 

 waterglass method may be used in any form for the table and 

 for cooking, except for poaching. They may be scrambled, 

 boiled, and fried. In boiling it is best to puncture with a pin 

 the large end of the egg so as to allow the air' from within, 

 when heated, to pass out, and thus prevent breakage. In taking 

 eggs out of the solution, wash the jelly-like material off with 

 clean cold water. Eggs may be taken out just as they are 

 needed. Always remove them from the jar with clean hands. 



