442 MARKETING THE PRODUCTS 
exposed to a warm August sun during the greater part of the 
time intervening between laying and marketing. 
Perfect preservation depends upon two factors,—the condi- 
tion of the eggs when preserved and the method of preserving. 
Eggs which are to be preserved should be from a perfectly 
healthy flock which has been supplied with enough shell-forming 
material to make it certain that the shells are of fair and uniform 
thickness. The nests should be clean and well ventilated, so that 
the eggs cannot become infected while in them. The eggs should 
be gathered daily, to prevent any heating by broody hens, and 
should be kept in a dry, cool room away from the direct rays of 
the sun. Use only clean ones, and preserve them the day they 
are laid. Those eggs laid in April, May, and June should be 
preserved, for there is less profit at other seasons. 
Method—A cool and dry but dark cellar in which the tem- 
perature does not rise higher than 60 degrees is the best place in 
which to keep them. Clean stone jars holding about fifteen 
dozen eggs are the best receptacles. To ten quarts of clean, boiled 
water, which has been allowed to cool, add one quart of water- 
glass, and stir until thoroughly mixed. 
The eggs should be placed in the receptacle, being sure that 
none are dirty or cracked, and over them the liquid should be 
poured until all are completely submerged. They should be 
kept submerged about an inch below the top of the liquid. 
The receptacle should be covered to stop evaporation; if left 
exposed, the mixture turns a milky white and does not pre- 
serve the eggs properly. The jars should be placed on a shelf 
or dry platform out of the direct rays of the sun. The preserv- 
ing solution should not be used for more than one batch of eggs 
or more than one season. If correctly done the shrinkage in 
weight by this process, over a period of nine months, is not 
more than one per cent. 
Storage.—The cold storage of eggs has come to be a recognized 
part of the commercial business. It is much the safest, as well as 
the most economical, way by which to preserve large quantities of 
eggs for an extended period. It enables the poultryman to sell 
his product at a profit the year round. If he could not store them 
during the time of heavy production, eggs would be so plentiful 
during the spring that they could not be sold, and during the 
winter few could be had at any prite. The holding back of eggs 
by means of artificial refrigeration is a source of larger annual 
