348 QUEENSLAND AGRICULTURAL JOURNAL. [1 Nov., 1898. 
ENSILAGE FOR DAIRY CATTLE. 
Mx. Manon has written stating that the article which appeared in the 
September number of the Journal in reference to feeding experiments with 
ensilage for milk production at the College is an error, and may tend to mislead 
those about to conserve fodder for winter feeding. THe has always advocated 
cane as a fodder for milch cows—7.e., if made from sound material, not rotten 
“ce s u EH 
; The poor ensilage referred to was made from green maize and pigeon pea, 
which Mr. Mahon does not recommend, 
The College herd are now being fed on ensilage conserved from green 
oats and Cape barley, and with good results. 
___Ensilage was recommended by Mr. Mahon in all pamphlets prepared by 
him years ago. see 
Poultry. 
A PROFITABLE INDUSTRY—EGG-PRESERVING. 
In cannot be expected that eggs will always keeps up to the present high 
prices. Then the question will be asked, “ What is our best method of dispos- 
ing of our eggs to gain the highest price ?”’ and the answer will naturally come, 
‘“ Keep them until they become dearer.” But to do this, especially in warm or 
hot weather, some artificial means must be resorted to. Experiments have 
been carried on for years to gain this end, and with results that they can be kept 
for a considerable period, and when opened turned out the same as new-laid 
eggs. There are some methods that are recognised as better than others, 
and these may be quoted for the benefit of those desirous of knowing. 
Four ways, totally different in process, are said to produce the best 
results. These may be termed the wet method, the dry method, the 
hot method, and the cool method, the main principle being to keep the 
eggs from contact with the air. As far back as 1791 Letters Patent 
for preserving eggs were granted to one William Jaynes, the formula being 
called “ Jaynes’ Pickle,” and is still extensively in use as a wet process. But 
since that time over eighty patents have been taken outin the United Kingdom 
alone for egg-preserving, but many of them have been mere experiments rather 
than commercial methods. A. very cheap and effective method of the “ wet 
process” is said to be made by taking 5 Ib. of fresh slacked lime, 1 lb. 
of salt, and 4 lb. of cream of tartar; dissolve these in about twenty 
gallons of water. Take a water-tight vessel, and almost fill with eggs, pour 
on the pickle until the eggs are thoroughly immersed. ‘Ihe vessel should 
then be hermetically covered, and placed in a cool room or cellar. Another 
wet method often resorted to by confectioners and pastry-cooks is by 
simply dipping the eggs in melted fat, butter, oil, or liquid parafin, or even 
water with 5 to 7 per cent. of salt in it, will preserve them for at least three 
months. But these are perhaps not so reliable as “ Jaynes’ Pickle,” which has 
been tested and stood with good results so long; but in our warmer climate 
than that from which the recipe comes, its advocates usually make it stronger 
than the original formula. 
The dry inethods are still more simple, and consist in packing the eggs 
lightly in either dry bran, pollard, lime, sand, or other fine and cheap substances. 
But, above all of these, an authority states that nothing ean beat using simply 
dry salt to pack themin. ‘ake a Jarge box or barrel, place 2 inches of salt at 
the bottom, then a layer of eggs, end upwards, and a layer of salt to completely 
cover these, and keep the next layer from touching, and repeat this until the 
