214 MY POULTRY DAY BY DAY 
chamber than if preserved in solutions of lime or of water-glass 
as described above. 
For domestic purposes, and for short periods, eggs may be 
thinly coated with butter or glycerine as soon as they have cooled 
down after being laid. It is necessary to see that the shell is 
entirely covered to close the pores. When glycerine is used dipping 
is preferable. The eggs should be stored in a cool place and stood 
upright on perforated shelves or wired trays. If turned twice a 
week keeping will be improved. It is important that the atmos- 
phere be pure, and that there be no strong-smelling products near, 
otherwise the eggs may be affected. 
GENERAL SUGGESTIONS 
1. Eggs for preservation should be treated as soon as possible 
after they are laid, but not until they have been cooled. If the 
egg is not absolutely fresh when placed in the preserving medium 
the final result cannot be entirely satisfactory. An egg twenty- 
four hours old is superior to one a week old. 
2. Eggs should not be treated in a warm place, and where lime- 
water or water-glass is used the preparation should be quite cold 
before the eggs are placed in the solution. 
8. Eggs from hens fed chiefly upon grain, and with full liberty, 
are likely to keep better than those laid by fowls in confined runs. 
4, The general experience has been that infertile eggs keep in 
good condition longer than those which contain a living germ. 
Probably this is less apparent when eggs are preserved at a low 
temperature. 
5. When eggs are preserved in water-glass or lime-water the 
vessels containing them should be stored in a cool place, at a 
temperature of not less than 33° Fahrenheit, nor more than 45°. 
A cool, well-ventilated cellar is excellent for this purpose. Ex- 
posure to a higher temperature, even for a few hours, will cause 
deterioration in spite of the preservative. 
6. Eggs may be stored in large or small quantities, and may be 
