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Show Lime as Egg Preserver. After slaking and settling the lime the clear solution was drawn off for use in the test. On May 18, 1899, twenty Leghorn eggs, laid during the five days May 12th to 16th, were washed and placed in a stone jar, and the solution of lime and salt poured over them until all the eggs were fully surrounded ' and covered by the liquid. Result: Good, 100 per cent; bad, 0 per cent. This jar was opened May 30, 1900. The surface of the liquid was crusted, and- considerable silt had settled to the bottom of the jar. : The shells of the eggs which were sunken in the silt appeared very fresh. The exteriors of the shells were clean and clear. The air cells were not increased In size. The whites and yolkswere normal in appearance. The whites beat up nicely, but had a slightly slight-ly saline taste. Several used as dropped eggs appeared to be nice, but had a slightly sharp taste. This old-fashioned old-fashioned method of preserving eggs j Is thus again proved effective. R. I. Station. |