210 



PROFITABLE POULTRY PRODUCTION 



cheap. Water glass can be bought at most drag 

 stores for $i or $1.25 a gallon. A gallon will make 

 10 gallons of preserving fluid. Eggs have been 

 kept in this mixture for three or four years with- 

 out developing an unpleasant taste or smell, but 

 when kept any longer the yolk becomes pink and 

 very liquid. The white coagulates in the usual 

 manner in cooking. 



To preserve eggs by this method, a cellar should 

 be used where the temperature does not go above 



FENCE PROTECTS COOPS AT NIGHT 



60 degrees. Any clean water-tight receptacle will 

 do; kegs or stone jars are commonly used. Each 

 receptacle should be scalded thoroughly two or 

 three times to make sure that it is perfectly clean. 

 The preserving fluid should be made from water 

 that has been boiled and allowed to cool. This is 

 mixed at the rate of nine parts water to one of water 

 glass, and thoroughly stirred. The quantity 

 needed for each receptacle should be mixed in that 

 receptacle so as to insure the proper strength of 

 solution. When mixed in one and then poured 

 into several others there is a likelihood of getting 

 different strengths. 



It is desirable to label each crock or keg with 



