22 BULLETIN 471, U. S. DEPARTMENT OF AGRICULTURE. 
burying eggs in oats, bran, or salt; rubbing them with, butter; dip- 
ping them in melted paraffin; covering them with varnish or shel- 
lac; or putting them down in limewater or in a solution of water 
glass. 
As the result of many trials in farm and other homes, as well as at 
the experiment stations, it is generally agreed that putting down eggs 
in a solution of water glass or in limewater gives more satisfactory 
results under home conditions than the other methods mentioned. 
Water glass is a popular name for both potassium and sodium sili- 
cate. The commercial article (often a mixture of the two) is cheaper 
and should be used rather than the " chemically pure " water glass 
for preserving eggs. It is commonly sold as a siruplike liquid, some- 
times as low as 1.75 cents per pound in carboy lots, the retail price 
being perhaps 10 cents per pound on an average. 
A solution of the desired strength for preserving eggs may be made 
by dissolving 1 part of the siruplike water glass in 10 parts by meas- 
ure of pure water, preferably water which has been boiled to make 
sure that it is free from mold spores, bacteria, etc. A gallon of the 
water glass will make solution enough to cover 50 dozen eggs if they 
are carefully packed. 
The eggs should be as fresli as possible (if infertile, so much the 
better), and packed in a crock, keg, or barrel thoroughly washed and 
scalded just before its use. Sufficient solution should be poured over 
the eggs to cover them well. They should be stored in a cool place, 
not only to prevent the growth of any microorganisms which may 
have been present before the water glass sealed the pores of the egg- 
shells, but also because water glass will occasionally deposit in patches 
on the shells if the room is warm. 
Many teachers of home economics and housekeepers have asked 
whether or not water-glass solution can be used a second time. Occa- 
sionally this might answer, but since it is far from certain it is not 
desirable nor worth the risk. 
The shells of eggs put down in water glass sometimes crack in boil- 
ing, but this can be prevented by sticking a pin through the shell into 
the air space at the blunt end of the egg before it is boiled. 
Limewater, which some consider as satisfactory for preserving 
eggs, is slightly less expensive than water glass. A solution is made 
by placing 2 or 3 pounds of unslacked lime in 5 gallons of water 
and allowing the mixture to stand until the lime settles and the 
liquid is clear. The eggs should be placed in a clean earthenware 
jar or other suitable vessel, and covered with the clear limewater. 
Sometimes a pound of salt is used with the lime, but many persons 
believe that when this is done the eggs have a slight taste of lime. 
Eggs preserved in water-glass solution or in limewater answer 
admirably most purposes for cookery. Some do not consider them 
