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1 Jan., 1902.] QUEENSLAND AGRICULTURAL JOURNAL. 33 
Poultry. 
PRESERVATION OF EGGS. 
More than twenty methods of preserving eggs fresh for lengthened 
periods have been promulgated from time to time, but it appears that only 
three or four of these methods can be absolutely relied on. 
The Revue Générale Agronomique prints an article taken from the Berliner 
Markthalen Zeitung detailing the results of experiments made in Germany, 
having for their object the proof of the value of certain vaunted methods 
adopted for the preservation of eggs. 
Fresh eggs were treated in June, and they were examined after eight 
months—the end of February. Amongst 100 preserved in the following 
manner, the number of bad eggs was found to be as below stated :— 
100. Bad, 
Preserved in salt water... as ores om ox an WO 
Wrapped in paper ... eee on ab ts on SO 
Plunged into a solution of salicylic acid and glycerine ... ay fs 
Rubbed with salt... 03 oan ox oe cise oo!) 
Preserved in bran ... a rH xe m0 0 ao 1hY) 
Painted with a solution of salicylic acid and glycerine ... on tt 
Plunged into boiling water for from 12 to 15 seconds ... .. 50 
Plunged into a solution of alum ... au ont cco .. 50 
Plunged into a solution of salicylic acid... sce ae .. 50 
Varnished with silicate of potash (water glass) ... ou we = 40 
Varnished with collodion ... oy i ont 00 .. 40 
Smeared with saindoux (hog’s lard) on on aoe oc, AV 
Preserved in wood ashes... >... ay cox oo eee) 
Varnished with gum-lacker ost) on 001 ox x «(HD 
Treated witha mixture of boracic acid and silicate of potash ... 20 
Treated with permanganate of potash — ... ner a a «AD 
Smeared with vaseline x55 ax 085 a0 = cts 0 
Preserved in lime-water... a a0 on 0 n230 0 
Preserved in a solution of silicate of potash (water glass) ... 0 
From the above, it would appear that only the three last methods of pre- 
servation are reliable. From our own experience during the past seven months, 
we are quite satisfied with the lime-water method. 
In May last we commenced putting away eggs in a lime-water solution. 
We added salt, but this is quite unnecessary. Every month since we have 
tested the eggs, and found them as fresh as when they were placed in the tin. 
Mr. D. Webster, the well-known Brisbane caterer, has a number of tanks 
each capable of holding 1,400 eggs, and he says that he keeps them fresh from 
July of one year to August of the next. All testimony is in favour of lime- 
water or water glass. Major Ackerley, of Riverview, preserves hundreds of 
dozens of eggs, some by smearing with butter, others by keeping them in lime- 
water, and he says that both plans are effective. y 
This being absolute fact, why do farmers sell their eggs at 4d. per dozen, 
when by waiting a few months they might get from Is. 6d. to 2s. per dozen ? 
We advise them to try one of the three last plans if they want their fowls pay 
from an egg-producing point of view. 
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