72 POULTBY LABORATOEY GUIDE 



No. III. Make a solution by dissolving three 

 and one half ounces of common table salt in two 

 quarts of boiling water, which makes a six per 

 cent solution. Cover the eggs in jar niunber 

 three with this solution, and seal. 



No. IV. Dissolve two ounces of sahcylic acid 

 (crystals) in alcohol, and add this solution to one 

 quart of water. Immerse the remaining fifteen 

 eggs in this solution for one hour, allow them to 

 dry, and pack separately, small ends down, in the 

 remaining jar in fine dry sand. Be sure to cover 

 all the eggs and seal the jar. 



Mark on each jar the date and character of 

 the preservative used; also keep a record of same 

 in the notes. Place all four jars in a dark, cool 

 place, preferably on a dirt or cement floor in a 

 cellar. Leave them entirely alone for from six 

 to twelve months, at which time test them and 

 determine the advantages of the various preser- 

 vatives. 



If eggs have been laid down at some previous 

 time for testing, examine them carefully and 

 compare with the strictly fresh egg as regards 

 the following : — 



Color of shell. 

 Color of yolk. 

 Color of albumen. 



