92 EGG MONEY 



faction than any other method available for those who desire 

 to keep eggs for any great length of time. 



Eggs put down by this method have been kept front three 

 to nine months, and the eggs have come out in better con- 

 dition than by any other method tested. When strictly 

 fresh eggs only have been put down, at the end of six months 

 they have invariably come out in better shape than the 

 average market eggs supposed to be fresh. 



This method has been tested, in a commercial way, in 

 nearly every state and part of our country, and we have 

 not had to exceed eight adverse reports. One party in 

 Maine reports that during the summer of 1903 he put down, 

 by this method, 6,000 dozen of fresh eggs, and, in the fol- 

 lowing December and January, he was selling these eggs, 

 receiving the highest prices paid for strictly fresh eggs, 

 and was frequently told that they were the best to be had. 

 We might quote from such trials made during the past three 

 years by parties in North Dakota, California, Carolina, 

 New York, etc., but the general tenor of all is about tho 

 same. 



After experiments made with solutions of various 

 strengths, and under varying conditions, we found that an 

 8 to a 10 per cent solution of water glass would preserve 

 eggs very effectually, so that at the end of eight months 

 eggs that were preserved the first part of the summer appear 

 to be perfectly fresh. In most packed eggs, after a little 

 time, the yolk settles to one side and the egg is then in- 

 ferior in quality. In boiling eggs preserved for eight months 

 in water glass the yolk retained its normal position in the 

 egg, and in taste they were not to be distinguished from 

 fresh, unpacked store eggs. Again, most packed eggs will 

 not beat up well for cake-making or for frosting, while 

 eggs from a solution of water glass seemed quite equal 

 to the average fresh store eggs of the market. It should 

 be borne in mind that in these experiments only fresh eggs 

 were used for preserving; no egg was more than four days 

 old. Eggs that have already become stale cannot be suc- 

 cessfully preserved by this or any other method so as to 

 come out fresh. 



