688 Preservation of Eggs in Water-Glass. [feb., 



on premises where butter is made, or in places communicating' 

 therewith. Persons who manufacture margarine as well as 

 butter are to be subject to special and continuous Government 

 supervision as regards the places where butter is made and 

 stored, and must themselves bear the expense of this super- 

 vision. Premises where butter is made and stored are to be 

 separated from those v/here margarine is made and stored. 

 Traders and shopkeepers who make mixtures of butter with 

 any other fat are considered to be manufacturers of margarine. 



Officials whose special duty it is to see that this law is duly 

 observed are authorised at all times to enter premises where 

 butter, margarine, and foreign fats are manufactured, and also 

 the places used for storage by the manufacturers concerned. 

 They may also take samples in all such places. Similar 

 authority is given as regards shops, auction-rooms, premises used 

 for storage, and other places where butter, margarine, or other 

 fats are present or are supposed to be present, and also as 

 regards delivery vans or other means of conveyance. As 

 regards places where the above-mentioned fats are manufac- 

 tured, authority is similarly given to chemists who make 

 analyses for judicial purposes. 



The Bill contains a stipulation giving power to prepare regu- 

 lations as regards the importation of foreign butter. Wilful . 

 contravention of the principal provisions of this law are punish- 

 able with imprisonment only. 



One of the most popular and commonly used methods of pre- 

 serving eggs is by means of water-glass. Though this method 

 was introduced only comparatively recentl}', 



Ppeservation it has larp;ely superseded older methods, 

 of Eg-ffs in fc> / r > 



Water-Glass * appears to have led to the more frequent 



preservation of eggs on a small scale in 

 households and by small traders. Usually eggs are obtained 

 when they are plentiful and cheap in spring and preserved for 

 use during the winter months, so that it is necessary to keep 

 them for about six months. Some experiments as to the length 

 of time they would keep without undergoing decay or any other 

 serious change in composition was made by Mr. James Hendrick, 



* See Leaflet No, 83. " Preservation of Eggs." 



