MARKET METHODS 209 



There are over 200 cities in the United States 

 •with a population exceeding 25,000. In each 

 of these a profitable private egg trade can be estab- 

 lished. What Mr. Ellis is accomplishing others 

 can do. The associated farms net between 30 and 

 50 cents a dozen the year round. They average 

 better than 37 cents a dozen, 3 cents an egg, the 

 year round. 



PRESERVATION OF EGGS 



The following precautions are suggested by G.i 

 H. Lamson, Jr., of Connecticut: Keep the whole 

 flock of hens in as perfect a state of health as pos- 

 sible. Give enough shell-forming food to form 

 strong shells of uniform thickness. Make proper 

 nesting places and keep nests clean, so eggs may not 

 he infected while in the nests. Gather the eggs 

 each day and keep them in a cool, dry room or 

 cellar where the sun's rays do not fall directly 

 upon them. Use only clean eggs and place them 

 in the preservative within 24 hours after they are 

 laid. Preserve only April, May and early June 

 eggs. 



As to methods of preserving undoubtedly cold 

 storage at a temperature of 34 degrees is the best 

 and practically the only method used commercially. 

 But it is too expensive to be practiced on a small 

 scale. Formerly dry methods such as packing in 

 grain or salt were used, but these are no longer 

 recommended, as the eggs lose much of their 

 moisture by evaporation. 



Among the liquid preservatives, water glass has 

 been very generally and successfully used because 

 it is reliable, easily prepared and comparatively 



