CHAPTER XLV 



METHODS OF PRESERVING EGGS 



While the cold storage egg is for the city dweller, there are times 

 when the farmer who only keeps a few hens for his family needs is 

 obliged to buy the storage egg as his hens are molting. 



By having a few chicks hatched at different seasons this could be 

 avoided, but as a rule it is not done and the farmer has to buy eggs. 

 As a matter of fact a farmer ought not to buy anything he can produce 

 because there are methods of preserving everything in times of 

 abundance. 



The Water Glass Method. — This is the most popular, and if you get 

 a good article it is about as easy to do, and all things considered, as 

 cheap and practical as any method. Sodium Silicate (water glass 

 syrup), is a thick syrup liquid that differs somewhat in color and con- 

 sistency. The best is as near white as possible and the darker looking 

 it is the poorer are its keeping qualities. 



I think druggists claim the dark variety comes from Germany; if 

 it does it is just as well to let them keep it at home, for I lost a lot 

 of eggs with it one year. Along in the winter they developed mold 

 spots on them and were not fit to eat; so when buying be sure and get 

 the white water glass. 



As the strength varies some it is always better to be on the safe 

 side and make it pretty strong. Eight quarts of water to one of water 

 glass is about right. Boil the water then stir in the water glass and 

 set aside to cool. The eggs are better set large end up in layers, but 

 it takes more room than when packed sidewise, but as the yolk settles 

 to one side, it pays to pack endwise. 



After packing the eggs pour the mixture over them cold and set 

 away in as cool a place as possible. Earthenware crocks or wooden 

 buckets, barrels, etc., are the best containers, but I have packed in five 

 gallon oil cans and never saw anything wrong. The fact that water 

 glass is sold in tin cans, gave me the idea that it was all right to pack 

 eggs in the same material and I used them whenever I was short of 

 crocks. 



The eggs must be well covered with the solution and weighted 

 down with a board or some simple device. If intended to be boiled, 

 pierce the large end with a fine needle. For frying, baking or any 

 form of cooking, these eggs are just as good as the fresh article, but, 

 it must be understood that the eggs must have been gathered and 

 packed fresh. 



