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New York AGRICULTURAL EXPERIMENT STATION. 201 
4.28 ounces during the last month. For the other pen 
the average was 3.40 ounces per day for the two months 
and 4.13 ounces for the last month. During the first two months 
ninety-four eggs were obtained from the pen having salt, and 
during the last month but one egg; while forty-seven eggs were 
obtained from the other pen during the two months and fourteen 
during the last month. The number of eggs laid during this trial 
is of not great significance, as it was about the end of the laying 
season and the hens were old; but inasmuch as the yield of eggs 
was twice as great from the hens having salt, while it was mixed 
in the food, it would appear that not enough was fed to very 
injuriously affect’egg production. 
The salt used was ordinary barrel-salt, although not coarse. 
Should rock salt be exposed or salt that contained large crystals 
or fragments as large as the particles of gravel and grit eaten by 
hens it would, of course, not take long for a fatal amount to be 
swallowed. For mature fowls it is probable that salt at the rate 
of one ounce per day for 100 fowls could, under ordinary condi- 
tions, be fed without injury. 
PRESERVING Eaas. 
As many inquiries have been made in regard to keeping eggs, 
several methods which are often recommended have been tried at 
this Station. Many methods of dry packing have proved very — 
unreliable, and the only eggs that have been preserved at all well 
by dry packing have been those kept in common salt. LHggs to 
be packed in salt were first wiped with a rag greased with vase- 
line, to which had been added a small amount of either salicylic 
acid or boracic acid. A serious disadvantage of keeping eggs in 
salt, is that the yelks quite often become coagulated or hardened. 
The method most generally employed where cold storage is not 
available is that of preserving in a solution of lime and salt, and 
this is probably the most successful method in use. A solution 
which has given very excellent results can be made as follows: 
Mix four quarts of fine slacked lime and one quart of common 
salt in five gallons of water. Stir thoroughly several times, and 
after all is dissolved that is possible (better to let stand for day 
and half), decant the clear liquid into a glazed earthenware or 
wooden vessel. Then add one-half ounce of boracic acid. The 
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