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Show PRESERVATION OF EGGS ADVOCATED Best Methods for Home Use Outlined. As part of the agricultural preparedness pre-paredness movement being conducted con-ducted by the Utah Agricultural College, Professor Byron Alder, poultry husbandman, has just prepared pre-pared for free distribution a circular cir-cular on the preservation of eggs for the home. After reviewing results obtained with the various methods in use for egg preservation, preser-vation, Professor Alder advises, for use in the. hpme, cither the water glass or the lime water method. Directions for using these two methods are given by Professor Alder as follows: "Water Glass can usually be obtained at any drug store and should not cost more than a dollar to a dollar and a quarter a gallon. gal-lon. A gallon of water glass properly diluted and mixed should be enough to store about 60 to 70 dozen eggs. "Take 10 quarts of wnter that has been boiled for a few minutes min-utes and allowed to cool. When cold add 1 quart of good quality water glass and stir thoroughly. Let the mixture stand a short time, then give it another good brisk stirring. The water glass is heavier than water and will go to the bottom unless thoroughly mixed. This should give enough of the mixture to cover about 15 to 20 dozen eggs, depending on the shape of the storage vessel and the way the eggs are packed into it. If the eggs arc carefully placed in the vessel on cud and and close together more eggs can be put in and less mixture required re-quired to cover them. This is not necessary, however, and it is sometimes more convenient to mix the solution, pour it into the preserving vessel and add the the eggs, a few at a time, as they arc gathered each day fresh from the nests. "Any good, clean vessel can be used, but it is better to use one of wood, glass, or crockery than one of metal. A good clean barrel bar-rel is good, where SO dozen or more are to be preserved. A clean, cool, sweet cellar is the best place to put the containing vessel. "Use only fresh, clean eggs. If the shell is Cracked the egg will always spoil, "All eggs must be completely covered by the water glass as long as they arc in storage. If some of the liquid evaporates add more water. A good lid or cover on the containing vessel will prevent pre-vent evaporation. "When water glass eggs are to be boiled stick a needle through the shell at the large end of tlie cKtf t0 prevent the shell from breaking. "Tests for several years with different methods of preserving eggs have been carried on in Canada Can-ada and the results obtained were in favor of the lime water. Their method using this preservative should give good results. "I T. Shutt reports the following: fol-lowing: "This fifth season's work with egg preservatives furnishes fur-nishes further corroboratory evidence evi-dence of the value of limcwatcr. Of the splutions experimented with, it has proved the most satisfactory. sat-isfactory. It is certainly equal to water glass in effectiveness and is to be preferred to this much advertised ad-vertised preservative on the grounds of economy and case of preparation." "The solubility of lime at ordinary or-dinary temperatures is 1 part in 700 parts of water. Such a solution sol-ution would be termed saturated limcwatcr. Translated into pounds and gallons, this means 1 pound of lime iif sufficient to saturate sat-urate 70 gallons of water. However, How-ever, owing to impurities in commercial com-mercial lime, it is well to use more than is called for in this statement. state-ment. It may not, however, be necessary, if good, freshly-burnt quicklime can be obtained, to employ em-ploy as much as was at first rcc-ommended.'namcly, rcc-ommended.'namcly, 2 to 3 pounds to 5 gallons of water. With such lime as here referred to, one could rest assured that one pound to 5 gallons (SO lbs.) would be ample, am-ple, and that the resulting lime water would be thoroughly saturated. sat-urated. "The method of preparation is simply to slack the lime with a small quantity of water then stir the milk of lime so formed into the 5 gallons of water. After the mixture has been kept well stirred stir-red for a few hours it is allowed to settle. The supernatant liquid, liq-uid, which is now saturated lime waterr, is drawn off and poured over the eggs previously placed in a crock or water-tight barrel. "As exposure to the air tends to precipitate the lime (as carbonate) car-bonate) and thus weaken the solution, sol-ution, the vessel containing the eggs should be kept covered. The air may be excluded by a covering of sweet oil or by sacking upon which a paste of lime is spread. If after a time there is any noticeable no-ticeable precipitation of the lime, the lime water should be drawn off or siphoned off and replaced with a further quantity newly prepared." "He also reports that the addition ad-dition of salt to the lime water had no beneficial effect. "Use only the very best of fresh eggs." "All eggs must be completely covered by the lime water all the time they are in storage." "The containing vessel should be kept in a cool, dry, well ventilated ven-tilated cellar where possible." |