
202 REPORT OF THE First ASSISTANT OF THE 
- eggs are put in the solution, and it is well to keep the liquid at 
the depth of three inches above the eggs. The jars or tubs of 
eggs should be kept in a cool place, and not disturbed until the 
eggs are taken out for use. 
It is recommended by some to also cover the eggs with a cloth 
on top of which is spread some of the sediment from the mixture, 
but this is unnecessary. Quite a number of eggs were opened in 
November, December and January, after having been thus kept 
for six and seven months, and none having perfect shells were 
spoiled. Eggs having imperfect shells will, of course, be spoiled 
in this solution. Bias! 
It is always essential to have eggs with a clean and perfect . 
shell, and absolutely fresh, if they are to be preserved, 
SWINE. 
Several feeding experiments with pigs have been made during 
the year. A bulletin giving most of the results obtained with 
coarse foods was published in April. Quite a number of feeding 
trials not reported, in which it was desired to observe the effect 
of an addition of salt to the food, are complete enough that the 
results can be here given. 
In the one experiment only a small amount of silage and coarse — 
forage was fed, the proportion varying from ten to sixteen per 
cent of the total water-free food. Two pens of pigs, as near alike 
as possible in age, size and previous treatment, were always fed 
at the same time, The pen which had salt during one period was 
without during the next and vice versa. The mixed grain A con- — 
tained one part By weight of “Patent Process Feed” (a gluten 
meal) and three parts of corn meal, and the mixed grain B con- 
tained one part of “ Patent Process Feed” and six parts corn meal. 
Except during one short period when there was a very slight 
difference in favor of the ration without salt (one-tenth of one cent 
_ less cost per pound gain) the results were always considerably in 
favor of the ration to which a small amount of salt was added. 
The general results of this feeding experiment calculated to the 
rate per 100 pounds live weight and averaged for periods accord- 
ing to the slight changes of food, are found in the following table: 

