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A STUDY OF FARM ANIMALS 



Figure 242. — A case of eggs. 

 Photograph from Ohio State 

 University. 



The use of common water glass (sodium silicate) for 



preserving eggs is now very generally recommended. This is a 



liquid that sells at a compara- 

 tively low price. The preserving 

 fluid is made by thoroughly mix- 

 ing one quart of the water glass 

 in nine quarts of water that has 

 been boiled and cooled. Stone 

 crocks or barrels make good 

 receptacles for preservation. 

 These should be well scalded 

 before using, and then kept in a 



place where the temperature does not rise above 60 degrees. 



The best eggs for preservation are those laid in April, May, 



and early June. 



SPECIAL TOPICS FOR STUDY 



1. Describe the different parts of the egg. 



2. Explain the method of testing eggs. 



3. Describe the stage of incubation on the second, eighth, and 



twelfth days. 



4. Describe the methods by which the chick gets out of the egg. 



5. Why is moisture necessary during incubation? 



6. Describe the incubator. 



7. How should the egg for incubation be selected and cared for? 



8. Compare eggs for size and weight. 



9. Describe Professor Philips' ideal of market grades. 



10. Give method for preservation. 



SOME THINGS YOU MIGHT DO 



11. Boil an egg hard for three minutes, and when cold separate into 



four parts — shell, membrane, white and 3'olk. 



12. Test some eggs by candling, either from an egg case or from 



those being incubated. 



13. Fill a small mcubator and keep a daily record of its temperature for 



21 days. 



14. Go to a grocery and inspect a quantity of eggs, and report on 



what you saw as to size, shape, color, and condition. 



15. Find market grades and quotations on eggs in at least three 



markets. Make comparisons. 



16. Bring a sample dozen of your home eggs to school for inspection. 



