The Grit-advocate., 1906-06-15
WATER GLASS.
of Experiences ty Corre-
sEcndeats Of the Orange judd
Farmer.

have given water glass a thorough
test Tor TWO years and find it better
than anything | have ever had to p-a-
serve eggs. Eggs put down in Mar b
and April were perfectly good when
used la;e in the fall. | used the last
n December. OF course | am car.-
ful to use perfectly fresh eggs ard
none but clean ones. They must not
be washed. If directions are followed
just as You published them. | am sure
everyone will find it a most satisfac-
tory recipe.-L. l.. Parr, Westchester
county, n. Y.
In September. 1904. put down 12
dozen eggs in a solution of water
glass. using Is pints water to Gre
pint water glass. sufficient to cover
them. | first boiled the water thel. al
lowed it to cool before adding tie
water glass. The solution was mace
in a siX-gallon earthen jar and the
eggs put into it each day as gathered.
l commenced using them in December
and used the last in April. They Kept
we'll and were apparently as good as
fresh ones for cooking do not know
whether their flavor would be injured
for the table or not. l think it is an
excellent way of preserving eggs for
winter use. Be sure the eggs ere
fresh when they are put into the ~
luton. l kept the jar in the cellar
S. A. Bartlett, Kane county, III.
| nave preserved cggs in a solution
Of commercial silicate Of soda for the
past five years and find it superio, to
other methods previously used. r.:e
eggs have kept for nine months in
firkins in a cool cellar and | am per-
fectly satisfied with results. The
water is boiled and allowed to become
cold, then the soda liquid is measured
out in perfectly clean receptacle in
the proportion of one part to ten of
the cold, boiled water and put on the
eggs in the firk:n. which is clean and
scalded. The eggs are fresh and un-
washed. The receptacle is covered
and put in the cellar. BY winter the
previously limpid solution has be-
come like boiled starch. l put the
eggs in the solution in April and May
when my hens are laying freely. They
are for home use: 40 to 80 dozen. The
eggs keep well with unimpaired flavor
and we use them for cooking, ex.
cept for boiling when we use strictly
fresh eggs. not wanting to be bothered
with boring hole in one end of tie
shell to prevent the eggs crackin::--
DR.. Walter Ella, Suffold county, Mass.
| have used various preparations to
preserve eggs. but like water glass
better than any other. Eggs will keep
for months il not allowed to freHHe.
When taken out they have the ap-
pearance of freshlaid eggs, and when
broken the yolk stands up exactly as
in new-laid eggs without showing the
slightest tendency toward decay. 1t
is first necessary before boiling eggs
that have been kept in this solution,
as in lime pickle, to puncture che
shell with a needle, otherwise the
Shell will crack as soon as placed in
hot water, owing to the pores Of the
shell being closed.-Mary Harvey, De-
kalb county, Mo.
have used liquid glass for preserv-
ing eggs which are placed in stone
jar. pour over the solution, let them
stand in the cellar with a plate on
top: that's all there is in it. For con.
vepience | use one cup of liquid glass
to gallon of water. This amount
will cover about sc eggs. The cost
is less than one cent dozen. The
mixture will thicken after standing.
Cover it we'll. Practically never lost
an egg, the last were as good as the
first.-Lorenzo Osborne, Orleans coun-
ty, N. Y.