EGG PRESERVATION 215 
allowed to remain in the pickle for six months. Wooden, cement 
or galvanised iron vessels should be employed. 
7. Eggs should be carefully tested before they are preserved, 
and again prior to sale. For this purpose a well-constructed 
candling lamp is to be preferred ; but a piece of black cardboard, 
eight inches square, with an oval hole in the centre rather smaller 
than an ordinary egg, can be used. Each egg should be placed 
against the hole, and held between a strong light and the eye, so 
that the condition of the contents can be observed. In the final 
test all dark eggs or those showing spots or black shadows should 
be rejected. 
8. The best months for preserving are March, April, May and 
June. It has been found in many cases that summer eggs do not 
keep nearly so well as those laid before the hot weather. 
9. Preserved eggs should be sold under that name, and not as 
‘“‘new-laids,” “breakfast” or “fresh eggs.” 
There is nothing in the least difficult about the process of pre- 
serving eggs. Water-glass can be bought with full directions at 
any chemist or general stores, and it is practically impossible to 
make a mistake. It ought to be known that water-glass eggs if 
pricked with a pin before boiling will not crack or break. 
