STORING SURPLUS EGGS 127 
When these have laid in storage for six 
months that slight difference might be ac- 
centuated and a change take place that would 
require those eggs to be candled. 
The above applies especially to fertile eggs 
which are very quickly affected by heat and 
require great care in their proper handling. 
This storing may be accomplished in sev- 
eral ways, all of which are more or less good 
according to the length of time you desire to 
keep them. Eggs may be kept a month or 
so if they are packed in boxes in oats, bran, 
buckwheat chaff or ordinary salt, and the 
boxes turned every few days. The eggs 
stored by any of these methods will lose 
weight by evaporation. If packed in salt this 
evaporation is likely to cause the salt to cake, 
thus making it difficult to remove the eggs. 
The storing by any of these methods requires 
that the eggs be kept in a cool, dry place as 
the packing would absorb dampness and so 
taint them. 
The most satisfactory and by far the eas- 
iest way to preserve eggs for family use is 
by the waterglass method which is as fol- 
lows: 
In a clean five-gallon crock, pack clean 
fresh eggs either filling the jar at one time 
