1909. 
THE RURAL- NEW-YORKER 
377 
WATER GLASS FOR EGGS. 
We receive each year a large number of 
questions about preserving eggs—like the 
following: 
I notice in The R. N.-Y. a description 
of how to keep eggs fresh by the water- 
glass process, which, although apparently a 
good one, seems to have some objections. I 
have been told that packing in salt is a 
perfectly safe way. Do you know anything 
about it, and would you recommend it? Can 
eggs so kept be hatched in an incubator? 
W. D. H. 
I noticed questions in regard to keep¬ 
ing quality of water-glass eggs. My ex¬ 
perience is with plaster of Paris. Cut out 
all roosters except breeding pens, so that 
eggs will be infertile; take any box and 
put in a thin layer of plaster of Paris. Set 
eggs on small end. When layer is full, an¬ 
other layer of plaster of Paris, then an¬ 
other layer of eggs, then plaster. Set box 
in cool dry place. The eggs will keep a 
year as fresh as first laid. I have used 
the same plaster for six years and it is 
good yet. a. a. s. 
Ceneseo, Ill. 
For several years we have advised the 
used of water glass for packing a family 
supply of fresh eggs. Practically all the 
reports made to us from those who have 
used the water glass are favorable, and it 
is evident that many readers follow this 
plan every year. Probably the cold storage 
method of keeping eggs at a temperature of 
:>A degrees is the best method for commer¬ 
cial use, but it is too expensive to be prac¬ 
ticed on a small scale at home. Formerly 
the advice was to pack eggs in bran, plas¬ 
ter of Paris or salt. These are seldom 
recommended now, as under such systems 
the eggs lose too much of their moisture 
by evaporation, and are seldom as good as 
those kept in water glass. This water 
glass or silicate of soda is reliable, easily 
prepared and comparatively cheap. In 
England eggs have been kept in this solu¬ 
tion for three or four years, coming out in 
fair condition for cooking, although, of 
course, not equal to fresh eggs in taste, 
color or odor. A number of the experi¬ 
ment stations throughout the country have 
tried experiments with various methods of 
preserving eggs, and they all seem to agree 
that the water glass is the best. Bulletin 
Xo. 55 of the Connecticut Station, at Storrs 
I’. O., gives an account of some interesting 
investigations to show the cause of a bad 
egg. 
It seems that decomposition is caused b.v 
bacteria. The egg, like milk, is a com¬ 
plex substance, and one of the best places 
for bacteria to multiply. These organisms 
decompose the yolk and the white until the 
egg becomes rotten. It seams that most 
eggs have bacteria in them already, in some 
cases even before they are laid ; that these 
organisms will lx- few in number, and that 
the eggs may be called fresh, yet. if the 
eggs are placed under favorable conditions 
they will decompose in a short time. It is 
stated that it might be possible in excep¬ 
tional cases for disease-causing bacteria 
to find their way into the egg. Yet the 
chances for such infection are very small, 
so that the fresh egg may be considered a 
safe product even when eaten raw. A large 
number of different kinds of bacteria have 
been found in eggs. Those who care for 
such matters may be interested to know the 
names of some of these organisms : Sarcina 
lutea, Streptothrix sp.. Bacterium ferru- 
gineum Bacillus mesentericus, Eladc- 
sporum. 
As we have said, these bacteria which 
cause decomposition have been found in the 
hen, so that, an egg may be infected early 
•in the stage of its formation particularly 
when the white or albuMen is secreted. A 
diseased condition of the hen may cause the 
infection of eggs. Eggs may also be in¬ 
fected after they have been laid, as it is 
possible for the bacteria to push through 
the pores of the shell. While the egg is 
covered with a coating and kept in a dry 
place it is difficult to infect. When the 
egg is moist this infection is much easier 
Many eggs shells are defective, the defects 
having been caused by not feeding hens a 
sufficient amount of shell-forming food. 
Naturally the soft-shelled eggs are easier to 
infect. Eggs are liable to be infected soon 
after they are laid and the nesting material 
in many cases, especially when unchanged 
for a long time teems with bacteria. Nine 
different kinds of bacteria were taken from 
one nest, cultivated separately and all pro¬ 
duced d< composition. It is believed that 
the large number of bacteria in dirty nests 
are a great menace to fresh eggs. Experi¬ 
ments show that a large per cent, of July, 
August and September eggs are infected. 
Eggs laid in April, May or .Tune are less 
liable to contain the bacteria. The tempera¬ 
ture at which the egg is kept has much 
to do with its condition. An egg held at 
•14 degrees is safe from decomposition. 
1 here is not a rapid increase of bacteria 
unless the temperature is raised above 55. 
At a temperature of 98 the bacteria mul¬ 
tiply rapidly. Following up the results of 
this discussion, Prof. Lam son, who con- 
('neted the investigation, gives the follow¬ 
ing advice: 
1. Keep the whole flock as near a per¬ 
fect state of health as possible. 
2. (live enough shell-forming food to the 
hens so (bat the shells will be strong and 
uniform in thickness. 
3. Make proper nesting places and keep 
them clean, so that the eggs may not be 
infected while in the nests. 
4. Gather the eggs each day. 
5. Keep the gathered eggs in a dry cool 
room or cellar where the sun's ray do not 
fall directly upon them. 
6. Use only the clean eggs and place 
them in the preservative within 24 hours 
after the time they are laid. 
7. Preserve only April, May, and early 
June eggs. 
The following advice about using water 
glass is given in this bulletin : 
For the preservation of eggs in “water 
glass” a cellar or room should be used 
where the temperature is even and does 
not go over GO degrees Fahrenheit. Any 
clean water-tight receptacle will do, though 
stone jars are commonly used, or barrels 
when larger numbers of eggs are to be pre¬ 
served. The receptacle should be scalded 
thoroughly two or three times to make sure 
that it is perfectly clean. The preserving 
fluid itself should be made from water that 
has been boiled and allowed to cool, and 
to every nine quarts of this water add one 
quart of “water glass," stirring thoroughly 
to insure a proper mixing of the two. 
When the eggs are to be preserved in sev¬ 
eral receptacles, the water and “water 
glass” should be mixed in each receptacle 
separately, for if it is mixed in one re¬ 
ceptacle and poured into several there is 
the liability of getting different percentages 
of “water glass” in each receptacle, and 
the result is that some eggs are likely 
to spoil. Into this fluid place the eggs, 
examining each egg to see that it is clean 
and is not cracked. A good method is to 
tap two eggs together gently before putting 
them into the “water glass.” If they are 
not cracked they will give a true ring, 
while if one of them is cracked the sound 
will be entirely different and the cracked 
egg can be discarded for preserving. Al¬ 
most every one has noticed the difference 
in the sound of the cracked and the un¬ 
cracked egg. if several receptacles are used 
in which to preserve the eggs, it is a good 
plan to mark the receptacle bearing the 
April eggs and those containing the May 
and June eggs. These receptacles should 
be kept where the sun's rays do not fall 
directly on them and they should be cov¬ 
ered by laying loose boards over them. 
From time to lime water should be added 
where there is a loss by evaporation, keep 
ing all the eggs wholly submerged, but the 
preservative should not be stirred. 
When the eggs are desired for use, the 
June eggs should be used first, the Maj 
eggs next and the April eggs last, for 
their keeping qualities are different. The 
“water glass” should be washed from the 
eggs, leaving the shells clean and, if they 
are sold, they should be sold as “water 
glass” eggs. _ 
D.D.: “Do you believe in first aid 
to the injured?” M.D.: “Certainly. It 
makes the case more complicated fot 
the physician when he arrives.”— 
Life. 
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The “Fearless” is the most economical 
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Tracks with an ordinary farm wagon and 
passes any gate or bar-way without trouble. 
Tho “Fearless” circular beater shown be¬ 
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Its circular form makes it spread outside 
the wheels. That means more ground 
covered per load and no driving overspread 
manure. Investigate tho “Fearless” 
spreader before you buy—it will pay you. 
Write to-day for free booklet. 
HARDER MFG. COMPANY 
THE 
ROSS SILO 
The only Silo on the market 
with the following important 
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Oval door frame and ex¬ 
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Every stave beveled and 
hoops bent for exact diam¬ 
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TV rite for 32-page Silo catalog, 
THE E. W. ROSS CO. Est. 1*50. 
Box T3s Springfield, Ohio 
TVe are Engineers at the business. 
IMPERIAL 
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CLOD CRUSHER 
AND ROLLER 
Leads Them All! 
cfrcnfarsThe Peterson Eflfg, Co, 
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> and 
Send for this new 
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Used as a text book in many Agricul¬ 
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c 
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Clift SPECIAL LOW PRICE 
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Make Plowing Easy 
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Write now for literature. 
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322-324 Broadway, Albany, N. Y. 
FACTORY AT RUTLAND, VT. 
THIS NEW PICTURE OF 
DAN PATCH 1:55 
IN G BRILLIANT COLORS 
MAILED FREE 
w. 
♦ Savage 
Owner of 
<> Dan Patch and 
This new picture of Dan Patch 1 :55, is the Finest I have ever gotten » International Stock 
outforiraming. It is 21 inches by 28 inches, is printed in six brilliant Food Co. 
colors and is free o{ advertising. It gives his age and a list of all th. ,O v ’ Hlnneannlis IVlir-n 
fast milespaced by Dan. Being made from a''Speed Photograph." Minneapolis, liii-n. 
it shows lianas lifelike as if you stood on the track andsaw Cy Please mail me, postage paid, 
him give a marvelous and thrilling speed exhibition. one of the Beautflul Six-Color 
You ought to hive a fine picture of the King of all /jV v Pictures of Dan Patch 1:55, herein 
Harness Horse Creationand the Fastest Harness Horse CV described and also full particulars of 
the world hasever seen. 1 will mail you one of these Cj' your plan of giving away a $5,000.00 
EVERY CONTESTANT 
ALSO RECEIVES 
BEAUTIFUL 
DAN PATCH 
SOUVENIR. 
Large, Beautiful,Colored Pictures of Dan Patch 1.55 ~ 
tree with Postage Prepaid and full particulars coa* ^ 
cerning my plan of Giving Away a $5,000 Dan 
Patch Stallion if you will simply write me. 
Give me the Live Stock information by 
mailing Free Coupon or by writing me a 
Letter or Postal Card today. ^ 
Dan Patch Stallion I have filled out the 
coupon with number of live stock i ov/n. 
I own.Horses. 
• Cattle 
-Sheep < 
Address M. W. SAVAGE, Owner, / .. 
Minneapolis, Minnesota _ 
Also sole owner of International Stock Food Co.; International Stock Food Farm. ■ 
Mail Me Free Coupon or Write Letter or Postal To-Daw a * 
Postoflice. 
-Hog* 
A $5000. DAN PATCH 
STALLION FREE N 
An absolutely Free Hair Counting Contest Without Money or Purchasing 
Consideration and Open to any Farmer, Stockman or Poultry Breeder 
Can you count the number of hairs drawn in a picture of “Forest Patch,” sired by Dan 
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away and ALSO Drawing £>~owlng Hairs To Lie Counted and also stating easy conditions. 
Every stock owner will want to count the hairs on this Splendid S5.C00 Dan Patch Stallion 
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You may secure this $5,000 Dan Patch Stallion Absolutely Free. “Forest Patch” might 
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be will make a 1200-lb. stallica with great style and beautiful conformation. 
M. W. SAVAGE, Minneapolis, Mina. 
