The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1911-04-06
THE WATER GLASS" SOLUTION
A CHEAP PRESERvATVE-
FRESH APPEARANCE RETAINED
NOW IS THE TIME TO CAN EN-
BY Gathering Fresh Eggs Now While
Prices Are Low, They Can Be Kept
a Year and Can't Be Told From the
Newly-laid Product.

Manhattan, Kan, April 5-Why pay
anywhere from thirty to fifty cents a
dozen for eggs next winter when, by
laying in a supply now, they can be
had at from fifteen to twenty cents a
dozen and the slight trouble is that is
necessary to preserve them? The
eggs can be kept by putting in the
water glass solution and nobody can
tell them from the strictly fresh prod
I,uct.
Eggs stored IN the water glass So
luton at the Kansas state agricultu.
raj college last August, when the
last month, and none who ate
them was able to distinguish between
hem and fresh eggs.
Mar1h, April and May arc the best
months in which to preserve eggs.
Most of the cold storage eggs are
gathered in April, but water glass"
eggs can be preserved in any month
1t is the best method for the farmer
or housewife who desires to keep for
ty or sixty dozen through the winter
Here is the secret described by F. S.
Jacoby of the poultry department at
the agricultural college.
The receptacle used should be eth
er wood or stone. A 10-gallon earth
enware jar will hold about thirty
three dozen eggs. Place the eggs in
the vessel the day they are gathered
The fresher the egg the better it will
keep. Be careful not to crack any of
the eggs in placing them in the jar, as
they will spoil and cause trouble. Use
only clean, unwashed eggs. There Is
thin coating on the outside of the
egg which aids in sealing the pores
of the shell. When the egg is washed
this coating is removed.
With one or two dozen eggs as a be-
ginning the water glass solution may
be prepared. Take nine gallons Of
boiled water and add to it one gallon
OF water glass. After the mixture is
col it may be poured over the eggs
Use enough liquid to cover the eggs
From day to day more eggs may be
added and also a sufficient quantity
of the liquid to keep them submerged.
The eggs should not float. When the
jar is full the liquid should be one
half an inch above the top of the last
wooden board over the eggs so as to
keep them submerged.
The jar should be kept in cool
place, preferably the coolest spot in
the cellar. Tie piece of oilpaper
over the top of the jar to prevent
evaporation of the liquid. The eggs
may be removed as needed, one by
one, and should be washed in cold
water. 1t is not advisable to use the
same water glass two seasons. Some
times an egg will become broken and
decomposed. If it is not removed
within certain length of
time II is likely to cause other eggs
to spoil; consequently, it Is a good
idea to examine the jar every two or
three months to see that no eggs have
spoiled.
The practice of preserving eggs in
salt is quite common. The one OBJ
lection to this method Is that the con.
tents OF the egg evaporate and causes
il to lose its flavor. Lime water has
been used to some extent, but lined
eggs have a flavor which is easily
detected and quite Objectionable.
Bran. sawdust and various other
materials are used for packing eggs,
but none is equal to water glass. This
solution is so easily prepared and so
effective that it commends itself to
the farmer who desires to keep his
summer eggs for winter use. or the
town housewife who wishes 10 econo-
mize on her egg bill.
Buy the sodium silicate from drug
store.