Show EGGS CAN BE KEPT IN GOOD CONDITION FOR SEVERAL MONTHS IN WATER GLASS t zt z A J 11 1 A 07 V preserving eggs in water glass solution prepared 0 0 the ilie united states depart met me t of agriculture april may and aid june are the months when the hens of the country produce about 50 per cent of the lay of the whole year these are the months also when the thrifty housewife who has her own hens or who can draw upon the surplus supply of a nearby neighbor puts awny away in water glass or Iline li water eggs for next autumn and winter inter to insure success care must be exercised in this operation in the first place the eggs must be fresh preferably not more than two or three days old this Is the reason why it Is much more satisfactory to put away eggs pi produced in ones own chicken lard infertile eggs best infertile eggs are best if they can be obtained so after the hatching exclude roosters from the flock and kill them for the table as needed the shells must be clean washing an egg with a soiled shell lessens its keeping quality the protective gelatinous covering over the shell is removed moved by water and when this Is gone the egg spoils more rapidly the shells also must be tree free from even the tiniest crack one cracked egg will spoil a large number of sound eggs when packed in water glass earthenware crocks are good containers tal ta ners the crocks must be clean and sound scald them and let them cool completely before use A crock holding 6 gallons will ae accommodate 18 dozens of eggs and about 22 pints of solution too large crocks are not desirable si since they increase the liability of breaking some of the eggs and spoiling the entire batch it must be remembered that tile the eggs on the bottom crack first and that those in the bottom of the crocks are the last to be removed for use eggs can be put up in smaller crocks and the eggs put in the crock first should be used first in the household water glass method water glass Is 11 known to the chemist as sodium silicate it can be purchased by the quart from druggists or poultry supply men it Is a pale yel pw odorless syrupy liquid it Is diluted in the proportion of 1 part of silicate to 9 parts of distilled water rain water unter or other water in any case the water should be boiled and then allowed to cool half fill the vessel with this solution and place tile the eggs in it being careful not to crack them eggs can be added until the container Is filled be sure to keep about 2 inches of water glass above the eggs cover the crock and place it in the coolest place available from which the crock will not have to be moved inspect the crock from time to time and replace any water that has evaporated with cool boiled water use preserved eggs when the eggs are to be used re r move them as desired rinse in clean cold water and use immediately eggs preserved in water glass can be used for soft boiling or poaching up to november before boiling such eggs prick a tiny hole in the large end of the shell with a needle to keep them from cracking they are satisfactory for frying until about december from that time until the end of the usual storage period that Is until march they can be used for omel ettes scrambled eggs custards bustards cus tards cakes and general cookery As the eggs age the white becomes thinner and Is harder to beat the yoke membrane becomes more delicate and it Is correspondingly spon difficult to separate tbt tb whites from the yolks limewater method limewater is also satisfactory to foi preserving eggs and Is slightly less ex pensive than water glass A solution is rande made by placing 2 or 3 pounds ol of lime in 5 gallons of water which has been boiled and allowed tt cool and allowing the mixture to stand until the lime settles and the liquid Is clear the eggs should be placed in a clean earthenware jar or other suitable vessel and covered to a depth of 2 inches with the liquid remove the eggs as desired rinse in clean cold water and use immediately |