SELECTING AND PACKING EGGS 



443 



this is not over-estimated, if we consider that one or two spoiled 

 eggs may ruin the entire container. 



Packing. — The eggs should be packed with the small end down, 

 which will help to keep the yolks from gravitating and adhering 

 to the shells. The solution is then poured over the eggs, covering 

 them to a depth of about two inches. Later, if much of the 

 liquid has evaporated, it may be necessary to add more of the 

 solution. If one is unable to fill a receptacle with eggs at one 

 operation, which is hardly likely except on a large egg farm, the 

 eggs may be packed a layer at a time and covered with the liquid, 

 adding more eggs and more of the solution until the container 



iCouriesy Kansas Experiment Station) 



Fig. 284. — Houses and runs should be arranged to render the greatest facility 

 in caring for the flocks. 



is filled. If earthenware crocks are used and they have lids, 

 place the lids on, for this will reduce the amount of evaporation. 

 Otherwise, the containers should be protected in some way, and 

 a- good plan is to cover them with paper, glued fast, and then 

 shellacked. 



Influence on Eggs. — ^The eggs should be removed as they are 

 desired, and not kept out of the water glass for any considerable 

 time. If the eggs and all other conditions are right, they may 

 be kept for six to nine months and be perfectly edible. That is, 

 they may be used for any purposes, but they will not have the 

 consistency of fresh eggs. The white or albumen will be more 



