The St. Mary banner. (Franklin, Parish of St. Mary, La.) 1889-1931, 1910-01-15
PRESERVING EGGS


successful method known to man,
aside from cold storage, which is
not practicable with the ordinary fell
low who wishes to preserve only a
few hundred eggs, or even few
thousand. The water-glass method
has been thoroughly tested by vari,
Gus experiment stations with most
satisfactory results, and it bids fair
to become the universal method of
preserving eggs in small quantities.
1t is cheap, simple and successful.
Water glass Cor sodium silicate)
can be obtained at almost any drug
store, or if your druggist does not
have it on hand he can easily get
it. There are several grades Of wa
ter glass, and for egg preserving pur-
poses it is essential that a good
grade be secured. The cost should
not be over so cents per gallon.
There is nothing better than a
large stone jar in which to put the
preservatiye. and before using the
jar it should be thoroughly cleaned
with hot water To ten quarts of
water that has been boiled and cooled
add one quart of water glass and
set the jar in cool dark place, COW
ering tightly to prevent evaporation.
Each day as the eggs are gathered
drop them carefully into the solu-
ton. To keep well the eggs must
be strictly fresh-not over three days
old-and comparatively clean. An egg
with a badly soiled shell should not
be used, and under no circumstances
should the eggs be washed before
placing in the solution, as the wash
ing process opens up the pores Of
the shells, which is detrimental to
the keeping qualities of the eggs. Be
sure that there are fully two inches
Of the solution covering the eggs at
all times-that is, that as the jar is
filed the eggs do not come to with.
in two inches of the top of the solu-
ton.
Eggs preserved by this method will
keep nicely for from six months to
a year, and will come out of the
solution apparently as fresh as when
they were put in. We know this to
be fact, for we have tested it
thoroughly. We ate eggs for our
breakfast morning after morning dur.
ing the Matching season last spring
that had been in the water glass So
luton nearly year, and if we had
been ignorant as to their age we
would have declared them fresh-laid
eggs. To avoid the cracking of the
she'll when boiling these preserved
eggs, make a pinhole in the large
end before cooking. If any gas has
accumulated. it will escape.
MOULTING.
New dresses are now, or soon will
be, the order of the day, among the
hens as well as their owners. and
while hens do not require much cash
outlay for their winter clothing they
do require more care than before, if
they are to do their best.
1t seems to me that feed that will
make good fast growth for the
young chicks, would be fine for the
moulting hens, the chicks must grow
feather as we'll as flesh and bone,
and If kept rid of lice the hens will
get along finely on chick feed while
their dress is growing.
Give the feed for chicks" a trial
any way, and along with the feed,
give careful attention to the shade,
dust, grit and water supply. Never
let any of these items go unattended
to; also know that the lice are very,
very scarce.
A hen, healthy to commence with,
and of fair flesh, ought to come
through the moult finely under such
care and feed, and should lay quite
a number Of eggs, while the feathers
are growing.
Also the moult should be completed
nicely, no pin feathers showing, quite
a while before cool weather, long
enough before to have the habit OF
egg laying five or seven times a
week.
Any hens that fail to begin the
moult until frosty nights are the rule.
would better be sold as soon as she
or they can be fattened. Any over
fat hen would be better sold at the
beginning Of moulting.
/ mean loaded with fat. haven't
any more use for scrawny hen than
for a scrawny milk COW; neither they
nor the over fat ones will be profit
able, but there is a medium condi-
ton that will be best for all con-
cerned. Flesh enough to look well.
act we'll and feel well, but not enough
to cause sluggishness.
l. II IL ann& ic