THE MARKET END 22/ 



or any of the other ways sometimes recommended, 

 does not give as satisfactory results. The requisites for 

 success in keeping eggs are strictly fresh or new laid 

 eggs kept in a cool dark place. Place the eggs in a 

 stone jar or wooden tub and cover them with a solution 

 of one part water glass (silicate of soda) in ten parts 

 pure soft water. The cellar is a good place to set the 

 jar. Water glass can be obtained of most druggists, 

 and is a heavy, almost colorless liquid costing from ten 

 to thirty cents per pound. It sometimes comes in 

 powder form when it must be dissolved by boiling in 

 water for two to three hours, then when cool dilute 

 with ten parts water. Eggs will keep perfectly in this 

 solution for eight to twelve months. The other for- 

 mula is to mix one pound fresh stone lime and one-half 

 pound table salt with four quarts boiling water. After 

 slaking and settling draw off the clean liquid and pour 

 over the eggs so as to cover them. This is an old- 

 fashioned method but is very effective. Eggs kept in 

 water glass or lime water and salt may be taken out 

 during fall and winter and sold for packed eggs at 

 about five cents per dozen less than the price of fresh 

 eggs. Many families can safely pack a few dozen to 

 •use for cooking purposes in winter, but whether it is a 

 safe business venture to put down several hundred 

 dozen is another question. The safest method, and the 

 only one available on a large scale, is to use cold 

 storage, where the eggs can be held at twenty-eight to 

 thirty degrees Fahrenheit. A temperature below 

 twenty-seven deo"rees is required to freeze the egg and 

 split the shell 



SHIPPING LIVE POULTRY 



Crates should be built with solid board bottoms, 

 lattice sides, ends and tops, the slats being not over 



