364 FARM ANIMALS 
longitudinal section of the egg and include all the parts touched 
upon either in the text or in the observations noted above. 
3. Scorinc Eccs.—Provide several dozens of eggs. Use the score 
card below. After class practice the eggs may be disposed of by 
the owners in accordance with their custom. Local grocers usually 
will be glad to loan a reasonable number for this exercise. 
Score Carp For Eccs. 
a Bs] 
‘ ; gol8./% 
Points Considered 2elge| eo 
§ S129) 58 
Ba lanlOown 
Size—large, weigh two ounces or more.............000 cece ee eee 25 
SRA pe — tam ifornm aa cine sowie eh Sealed leona estate: abddces ghucbe-w vers vaharh Bradehats 5 
Color—uniform, according to breed......... 0.00.0 cece eee eee eae 10 
Shell—good texture, hard, no wrinkles, even...............2-.005 10 
Condition—bright luster, clean.....0....0000 0.00 c cece eee ueeeveeae 5 
Air cell—small, enlarges with age ........... 0... cece ceeeceeeee 20 
Contents—opaque; thick white; light yolk.................0.0005 25 
MOA ios evans Ga udev YORE Ue eek Bele as RN Bos Bape 100 
4. Stortnc Eces.—Storing eggs when prices are low and holding 
them till prices are high is a form of economy that everyone who 
has a cool cellar can practice. None but newly laid eggs should be 
stored. Preferably these should be laid by hens which have not run 
with a male bird for at least two weeks, because such eggs, being 
infertile, will keep better than fertile ones. Two very satisfactory 
methods have long proven useful. In either case, place the eggs in 
a stoneware crock or a wooden keg and cover with one or the other 
of the following solutions: 
(a) Water glass, silicate of soda, a syrupy liquid, can be obtained 
at most druggists for 10 to 30 cents a pound. To each quart of it 
add ten parts of pure clean rain water. After mixing pour over and 
cover the eggs. Cover the vessel and keep in a cool place. 
(b) Lime-salt solution—Slake fresh stone lime with boiling 
water, adding a little at a time until it breaks into small pieces and 
forms a thin paste. Then add salt and more water so the final mix- 
ture will be at the rate of 1 pound lime, % pound salt and four 
quarts water. Stir several times after the lime has dissolved, then 
allow to stand overnight. In the morning siphon off the clear liquid 
and pour over the eggs. 
Eggs stored by these methods will keep for 6 to 10 months. Those 
stored in water glass can be used for boiling, but unless those stored 
by the lime process are pricked with a needle they will crack because 
of the lime deposit upon them. For cooking outside the shells they 
should be almost as good as newly laid eggs. 
Require each student to tse from one to five dozens of eggs, test- 
ing each method at home. The eggs are to be kept, and after sev- 
eral months used in the home. Report later when eggs are used. 
