Two methods for preserving eggs

              Nryf UEXICO COTLME OF AGRICInTURE AITD IECHAMC AHIS
.AND AGRICTILTURAT E(PMI],dEIN STATIOI,.I . Press Bulletln l?4 "
TWO hrErH0DS tr0R PRESERVINi mGS
nrrJ-ru the nonths of Novedber, ,Deceuber, inC January, ivhen the price of eggs
nas scoring around f0 gentqt far:nero ana pouitrlnoen were itriviog by every possirlte
neans to induce their hens to lay. Now that spring h.ts cone, Unflrgir€'wfifr it the
abundant supply of eggs, our attention is again ca[ed to the unequal-production. It is very apparent that i:f ue cou1d. s&?e sone of our eggs.until ttrey igain become
scarce next winter, it would &ea,n a great relief, as .reII as notre prbfils from our
poul-try.
That eggs can be satisfactorily preserrred for flon eight to twelve rnonths
has been proven by rnrnerouo ocperi-rnents. ,Of coutse for the farmer rvhij desires to
keep 9n1y ssall quantities, it i.s necesgary that the nethod be thoroughly practical,
as well as cheap.
The denand for information along this li.ne indLcates that a great many people
39t-on1y see these-advantages, It is but are reaqy and aructous to try sime p"o.,rui netiroas. these irqukies that have been rEceivld at thls Etation it"t rtr"" caused the mriter to prepare this bulletln.
- Contrary to the general belief tha.t .preeewed eggs are usable only to a
lIltn ihtaesa b eeexnte rnvte, llt hdeeym cnasntr abtee du sed in place-of fresh egls in a great nany instiLnces. that" eggs plresewed for-eight t6 trelve inontfrs in either of the two solutions *licn f outfile here can hardfy be told from fresh ones. After they have.been kept for a longer perJ.od then this; tire whltes usgally becorne nore or less xratery'and the yolke do not hotd together io well; but_they hive been found !3 keeg- for eighteen to trenty.nonthe and itfu be usable for'arqy"po"po"u
where the yolks are broken.
i,n_c-l,u, (YteT bI oftfh{ .}eiqreu$id. manedth dodrys nheavtheo bdeset n tr5-ed, end wtth varying results. They' and aryng then have been ttre fouowinci Dry
l"ltr dry rvood dshes, dry Lats, powdered sulpf,ur, grorrnd. g]rpsum, pernangllate of pota
brj-urstone fumes and sulphur, salicylic .acLd.r- sali f,rinu, ilieriire, eggs dtpped in nrelt paraffine and packed in sone dry.substelcer eggs dipped in collo*ir.rn-ina pilt*a.i1 uo|9. dry substa'ncer. eggs dipped in a solution-of gun'arabie and packed in- a dry substanee, water glaas sol-utions of various strengths, and 1ime water and salt sblutio
o-f theIf d-rtyh_es errgbgssta.anrcee sto, a bned. lfeapirtl yo ngloyo ad srehsourlt, ttsim oeui,, athtnlyei ;n ay be packed j.n some be uiit'trr'eeu rnettoas-cannot depended upon for 1onger than tro or three nonthe. Cr"ast rg the eggs wlth vaseline has been- found. to keep them for three to four rotrth"r:b.rt uoiE the eggs absorib the taete of lhe vaseltne. $attcylic acid, "j"il tfrut
"otton-r"ed alcohol;sallcfllc acid oil, and to and cotton-seed oil, grrm arabic, gnl collodiurn have aII failed give gatisfactory results.
The tno nethods wtrich have been reported satisfactory by a nlrmber of experiment stations arei lst, the solution of water glass; and 2d, rine-water.
ITATER GIJISS SOTUTION
-b e puVrclhaatesre gd laesitsh eisr ian s loiqluubilde aolrk carliynset aslliilnicea fteo ronf. sodium or potasslurn, and. can It is not expensive, costing