Audubon Republican. [volume] (Audubon, Iowa) 1894-1925, 1906-06-14
WATER GLASS.
Symposium of Experiences by Core.
spondents of the Orange Judd
Farmer.

have given water glass thorough
test for two years and find it better
than anything Fhave ever had to pre-
serve eggs Eggs put down in March
and April were perfectly good when
used late in the fall. l used the last
In December. OF course | am care
ful to use perfectly fresh eggs and
none but clean ones. They must not
be washed. If directions are followed
just as you published them, l am sure
everyone will find it a most satisfac-
tory recipe.-L. l.. Parr, Westchester
county, N. Y.
In September, 1904, put down IL
dozen eggs in a solution of water
glass, using Is pints water to one
pint water glass, sufficient to cover
them. l first boiled the water then al
lowed it to cool before adding the
water glass. The solution was made
in six-gallon earthen jar and the
eggs put into it each day as gathered
| commenced using them in December
and used the last in April. They kept
well 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 1t is an
excellent way of preserving eggs for
winter use. Be sure the eggs are
fresh when they are put into the So
luton. l kept the jar in the cellar.
S. A. Bartlett, Kane county, Ill.
have preserved eggs in a solution
of commercial silicate of soda for the
past five years and find it superior to
other methods previously used. The
eggs have kept for nine months in
firkins in cool cellar and l 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 firSin, 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. / 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 the
shell to prevent the eggs cracking
DR.. Walter Ella, Suffold county, Mass.
l have used various preparations to
preserve eggs, but like water glass
better than any other. Eggs will keep
for months if not allowed to freeze.
When taken out they have the ap-
pearance Of fresh-laid eggs, and when
broken the yolk stands up exactly as
in new-laid eggs without showing the
slightest tendency toward decay. It
is first necessary before boiling eggs
that have been kept in this solution,
as in lime pickle, to puncture the
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 plate on
top; that's all there is in it. For con-
venience use one cup of liquid glass
to a gallon of water. This amount
will cover about SO eggs. The cost
is less than one cent a dozen. The
mixture will thicken after standing.
Cover it well. Practically never lost
an egg, the last were as good as the
first.-Lorenzo Osborne, Orleans coun'
ty, N. Y.