Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1902-02-19
whether it is marketable or not. And

whether 1t is marketable or not. And
don't forget to have plenty of milk
and cream at all times of the year,
as well as eggs for home use. If you
should occasionally invite city
friend to dine with you. 1t might be
the beginning of a line Of agricultural
industry radically different from the
one you are making a specially now
j. r. Patterson, in American Agricul.
turist.
PRESERVING EGGS FOR WINTER.
The Rhode Island Experiment sta.
ton has Issued the second part of the
fourteenth annual report. In the poul.
try division it treats at length on
preservation of eggs. and gives the re-
suits of large number of expert.
ments extending over long period.
1t Outlines happens that good eggs
are on hand or easily and cheaply oh.
tainable, and in the interests of neces:
sary economy the poultryman or
housekeeper desires to keep them for
several weeks or months before using.
Because of requests for some simple
and inexpensive way of accomplishing
this purpose, a number of experiments
were undertaken at this station to
ascertain what methods of preserva-
ton of eggs can best be utilized to
economically and effectually hold the
surplus of eggs, produced in spring,
for few months so that they may be
used to advantage in the fall and early
winter to supplement the production
when eggs are scarce and costly. We
advise and urge the use of the fresh.
est of eggs for the household when
possible, but our experiments prove
that good. clean eggs may be easily
and cheaply preserved for a consider.
able length of time when necessary.
In most methods of preserving eggs it
is desirabli to exclude or sterlize
the air, which may act as a conveyor
of both germs and oxygen to the eggs.
Fresh, infertile eggs. even after sew
eral days subsection to the tempera
ture of incubation, are found to have
changed but slightly, and may be used
for culinary purposes. A fertile egg,
which has been incubated even for a
few hours, SO that the chick embryo
has started to grow and has then by
any means died, soon decomposes I'M
der ordinary conditions. Among nu-
merous methods of preserving eggs
the following have been considered
worthy of experimental tests: "a
Water glass Ia silicate of soda), (2)
dry table salt Chloride of sodium)
80 Stacked lime and salt brine (4)
vaseline, t5) dry wood ashes, (6) fine.
ly ground gypsum (sulphate of iime),
ca powdered sulphur, (s) birthstone
fumes and sulphur. (9) permanganate
of potash. 1o) salicylic acid. aud
(11) salt brine.
OF the different methods tested in
this series of experiments the old way
of using Stacked lime and salt brine
proved to be very effectual, and has
also the advantage of being inexpen-
siye. 1t is also not difficult to prac.
tice. For period of few weeks
only, smearing the eggs with vase.
line may prove an effective method of
preservation. In the place of vase
line almost any clean, greasy sub.
stance may be used. For period of
a few months only. packing in dry
table salt is worthy of recommends
ton. OF all the. substances expert.
mented with, the water glass solution
proved most worthy of commentator.
The fourth series of experiments
showed that the water glass solution
could be reduced to per cent. and
still retain its preserving quality.
Water glass can be obtained of drug
gists at from 40 to 60 cents a gallon.
1t is easily manipulated and the so.
luton may be repeatedly used. The
eggs should be completely immersed
in the solution, and If any eggs float
an inner cover which will sink them
below the surface of the liquid should
be used. In several tests where the eggs
were placed in stone jars inverted
saucers were used for this purpose
The expense for the water glass at 60
cents gallon would amount to about
two-thirds of cent dozen eggs
This does not include the expense of
the jar or other receptacle, which may
be of stoneware, glass or wood.