PRAIRIE FARMER'S POULTRY BOOK 



shells. The solution should always cover the eggs for one or 

 two inches. When the crock or jar is full it should receive a 

 tight cover and be set in a cool place. 



The principle involved in these methods is that of keeping 

 from the egg any bacteria or other harmful substances that 

 might cause decay. Some follow the practice of dipping the 

 eggs first in the water glass solution, and then allowing them 

 to dry. When the water glass sets it effectually closes the 

 pores of the egg. It is then put into the crock and held until 

 ready for consumption. Preserved eggs, intended for boiling, 

 should be punctured with a needle in the large end to allow 

 the escape of the expanding air, else they will crack. 



Collecting Eggs 



To keep eggs clean change the nesting material occasional- 

 ly. To prevent cracking or breaking when the eggs are laid 

 use an abundance of nesting material. It is a good plan to 

 cover the bottom of the nest box with sand or clean soil before 

 adding the material. Coarse straw is not very satisfactory. 

 Cut straw or chaff is better. A layer of fine wild hay makes 

 an excellent bed for the nest box. Blind checks and dents are 

 often due to a bare nest box. Hens cultivate the egg-eating 

 habit by reason of broken eggs in faulty nests. 



Collect eggs carefully in a vessel kept especially for the 

 purpose. It should be lined with soft material to reduce the 

 danger of breakage. An oval basket answers well for this pur- 

 pose. In cold weather eggs intended for hatching should be 

 collected twice a day to prevent chilling. The same is true in 

 summer to prevent incubation. If the producer is catering 

 to a private trade and desires fancy eggs, they should be 

 gathered twice daily to prevent soiling. In ordinary weather 

 and conditions, it will be sufficient to collect the eggs once a 

 day. 



Egg Losses 



The chief losses of eggs on the farm are from the following 

 causes: 



1. Neglect in gathering. 



2. Incubation by natural heat. 



3. Freezing, 



4. Keeping in damp or warm room. 



5. Loss in the incubator. 



[72] 



