Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1904-07-01
Water Glass for Eaos.

! Professor Il. f. Laid, or the North
Dakota agricultural experiment station
has prepared a report on egg preserva-
ton, supplemental to a report on that
subject made five years ago. In it he
says:
| 1t is believed that in water glass we
have a preservative, which WILL when
1 used for preserving eggs, give better
satisfaction than any other method
available for those who desire to keep
eggs for any great length of time.
Eggs put down by this method have
been kept for from three to nine
months, and the eggs have come out in
better condition than by any other
method tested. When strictly fresh
eggs only have been put down, at the
end of six months they have invariably
come out in better shape than the aver
age market eggs supposed to be fresh.
The professor declares that the method
has been thoroughly tested and is high
.ly successful. He gives the process as
follows:
L. The eggs to be put down by this
method must be fresh and not stale
store eggs. A few stale eggs will soon
injure the entire lot. One party reports
that he put down two lots of eggs,
fifty gallon jars In each case; one lot
strictly fresh eggs, the other contain
ing some stale storestock, and the, first
was a complete success, while the Sec
ond lot came out about like the ordi-
nary packed eggs, some fair, some
spoiled.
2. A good grade of water glass must
be used. Some of the cheap water glass
contains so much of free uncombined
alkali that the eggs preserved in such
solutions become watery and acquire
bad flavor prefer water glass in
the form of heavy white jelly. which
flows like heavy cold molasses. OF
this grade of water glass somewhat less
is needed than when the thinner pro-
duct is employed. The dry powder
water glass has not as a general rule.
dissolved fully in hot water. and for
that reason has not proven as satisfac-
tory as the first named product
g. Galvanized iron vessels, crooks.
lars. etc., may be used in which to pre-
serve the eggs. Wooden kegs of good
quality are satisfactory. but these must
be thoroughly sweetened by scalding
with boiling water. There have been
a few complaints that barrels have
not been entirely satisfactory, as the
water glass dissolved some products
which deposited on the eggs. l am In
clined to think, this may have been due
to the presence of glue used as sizing
for the barrel When the barrels have
such a coating it might be'well to char
the inside OF the barrel by placing 1T
In few shavings saturated with kero-
sene oil and then throwing In lighted
taper, and allowing the sides of the
barrel to become charred This bar
rel, we'll burned and then thoroughly
washed. should be free from any glue
like products.
Directions.
Use pure water that has been thor
oughly boiled and then cooled. TO each
ten quarts OF water add one quart or
slightly less of water glass. When the
heavy, jellylike solution is used, three
fourths of water glass Will be ample
The solution may he prepared, plac-
ed in the lar and fresh eggs !, added
from time to time until the jar Is filled.
but be sure that there is fully two
inches of water glass solution TO cover
the eggs.
Keep the eggs in a cool. dark place
and we'll covered to prevent evapora-
ton cool cellar is q good place in
which to keep the eggs
If the eggs are kept in too warm a
place the silicate is deposited and the