1 May, 1898.] QUEENSLAND AGRICULTURAL JOURNAL. 369 
14. 
19. 
20. 
Eggs preserved in a solution of salicylic acid and glycerine, 80 per 
cent. bad. 
Eggs rubbed with salt, 70 per cent. bad. 
Eggs preserved in bran, 70 per cent. bad. 
. Eggs provided with a cover of paraflin, 70 per cent. bad. 
. Eggs varnished with a solution of glycerine and salicylic acid, 70 per 
cent. bad. 
. Eggs put in boiling water twelve to fifteen seconds, 50 per cent. 
bad. 
Eggs treated with a solution of alum, 50 per cent. bad. 
. Eggs put in a solution of salicylic acid, 50 per cent. bad. 
. Eggs varnished with water-glass (Wasserglas), 40 per cent. bad. 
. Bggs varnished with collodion, 40 per cent. bad. 
Eggs covered with lac, 40 per cent. bad. 
Hees varnished with sward, 20 per cent. bad. 
. Eggs preserved in ashes of wood, 20 per cent. bad. 
. Eggs treated with boric acid and water glass, 20 per cent. bade 
. Eggs treated with manganate of potassa, 20 per cent. bad. 
. Eggs varnished with vaseline, all good. 
Begs preserred in lime water, all good. 
ges preserved in a solution of water-glass, all good. 
Thus it appears (says the Grocer) that the last three methods are to be 
considered the best, and especially the preservation in a solution of water-glass, 
as varnishing the eggs with vaseline takes too much time, and the treatment 
with limewater sometimes communicates to the eggs a disagreeable odour and 
taste. ‘The drawback with eggs preserved in a solution of water-glass is that 
the shell easily bursts in boiling water; but it is said this may be avoided by 
cautiously piercing the shell with a strong needle. And now, having got thus 
far, we suppose the idea will be followed up energetically, until grocer and. - 
consumer alike are at the mercy of the egg-preserver. 
