Experiments in Preservation of Eggs. 



fed in too great quantity to one and two year old hens, it is 

 apt to create an over-fat condition. In the case of the latter, 

 if of the heavy breeds, the over-fat condition, is likely to be 

 fatal. If fed in too great quantity as a morning ration, it is 

 likely to make the hens disinclined for exercise. It is a valu- 

 able aid to moulting hens, and is a convenient form of utilis- 

 ing much of the farm and farm-house waste. Where hens 

 have had a comparatively free run, its beneficial effect in 

 egg production has been noticeable. 



Experiments in the Preservation of Eggs. 



Further experiments in the preservation of eggs, in con- 

 tinuation cf those described in the last December number of 

 this Journal (p. 356), have been carried out by Mr. F. T. Shutt, 

 Chemist to the Experimental Farms of the Canadian 

 Ministry of Agriculture. These additional trials extended 

 over a period of seven months, from May 14th to Decem- 

 ber 14th, 1901. 



In the course of these trials experiments were made in 

 the preservative power of (1) lime-water, (2) lime-water con- 

 taining one per cent, of common salt, (3) lime-water contain- 

 ing two per cent, of common salt, (4) a one per cent, solution 

 of common salt, and (5) a two per cent, solution of common 

 salt. The efficacy of the following methods was also tested : 

 (6) smearing the eggs with vaseline, and then either (a) 

 immersing in lime-water or [b) setting away in a rack ; (7) 

 covering with paraffin and immersing in lime-water ; (8) dip- 

 ping in a saturated solution of potassium permanganate, 

 and then setting away in a rack ; and (9) dipping in a five per 

 cent, solution of sodium aluminate. 



The preservative solutions which gave the best results were 

 lime-water and the lime-water containing one per cent, of salt. 

 There was not much difference between the eggs, cooked or 

 uncooked, as regards appearance, smell or taste, kept in these 

 two solutions ; but such as there was showed the eggs in the 

 latter to be slightly better. 



The addition of salt to the lime-water to an extent exceed- 



