EXPLANATION OF WATER GLASS 



441 



impart a bad flavor to the eggs. Moreover, they do not keep 

 well in it. 



Water glass is offered for sale in two forms — a thick liquid hav- 

 ing the consistency of molasses, and in a powder. See Fig. 281. 

 The former is perhaps the most commonly used, and may be 

 purchased at any drug store for about forty cents a quart. In 

 larger quantities it may be bought of wholesale druggists very 

 much cheaper. In buying it, it is well to state the purpose for 

 which you intend to use it, and to receive some assurance as to 

 its quality. 



The North Dakota Experiment Station conducted a series of 

 experiments with water 

 glass which were very 

 successful, and their re- 

 ports recommend a solu- 

 tion of I part water glass 

 in liquid form to 9 parts 

 water. If the powder is 

 used, a smaller quantity 

 of the water glass is re- 

 quired for the same 

 amount of water. Only, 

 pure water should be 

 used in making the solu- 

 tion, hence it is well to 



boil the water for about twenty minutes and then allow it to 

 cool before mixing it with the water glass. One gallon of the 

 water glass should make sufficient solution for covering 50 dozen 

 eggs, if they are economically packed; hence, at a cost of $1.25 

 for the water glass, the cost of storing eggs, including the cost of 

 the container, should not exceed 3 cents a dozen. 



Earthenware crocks make the best containers (see Fig. 282), 

 though good results have been obtained with wooden kegs and 

 barrels. In any event, the container must be thoroughly cleaned, 

 scalded, scrubbed and then rinsed. The receptacles should be 

 stored in a cool, clean place, preferably in a well-ventilated cellar. 



{Courtesy C. L. Opperman) 



Fig. 282. — Earthenware crocks make the best 

 receptacles for preserving eggs in water glass. 



