502 POULTRY PRODUCTION 



crock or glazed jar and the eggs iiiinierscd as they are gathered 

 every day. At least, two inches of tlie solution should always 

 be above the to]5 layer of eggs. The eggs should be placed in 

 the solution with the large end of the egg uppermost, so 

 that the contents of the egg will not rest on the air cell and 

 rupture the inner shell membrane. Piercing the air cell 

 with a coarse needle just before cooking will prevent tlie 

 cracking of the shell caused Ijy the ex])ansion of the air cell 

 upon boiling. 



While this method is fairly successful for home preser- 

 vation, such eggs are not considered desiral)le for general 

 market ])ur])oses, because they are unsuitcd for prescr\'ation 

 l:>y the ordinary commercial methods after being preserved 

 in water glass. In most states it is inila\\ful to expose them 

 forsale without labelling them "pickled" or "])reser\'ed" eggs. 



