The Birmingham age-herald., 1914-04-19

tion and stored in the cellar or other suitable place until required.
 There is nothing complicated about this process, nothing which demands skill or experience. Anyone can make a success of 1t if these simple direc- tions are followed.
 Certain little points should be kept in mind. The solution merely preserves eggs it does not improve them. There fore, nothing but sweet, fresh. full bodied stock should be put down. Eggs with cracked shells should be discard ed also, as the solution will penetrate them. The sooner the eggs are placed in the solution after being laid the better the results will be-
 In the case of those who keep hens, the best plan is to have handy a jar of the solution and add the eggs each day as gat thered. This insures their being fresi and sweet.
 Those who do not have fowls of theii own may purchase their supply from pro ducers or dealers. In either event, the eggs should be tested carefully befor, placing them in the solution. This Is z simple process.
 First, they should be gently tapped to gether to make sure that the shells ar' sound Any which are cracked will gfvt a dull sound, which is entirely differen from that of perfect shells. Then they should be "candled" so the condition O the contents may be determined This 1. best accomplished by tne use of a sim pic egg tester, consisting of small bo, with n strong light inside. A hole some what smaller than an egg is cut in th' side of the box, and when an egg 1: held against this the light shines through thus disclosing many things which ar' rot otherwise visible.
 A fresh egg appears clear, the yoll showing plainly. The air cell-usually a the larger end--is small in fresh egg but large in "held eggs" due to evap oration.
 Small. dark spots blc cd rings or blood spots indicate that the eggs have beer exposed to high temperature and the germ developed to a considerable extent. Where decomposition has set in the yolk will appear dark All such stock should bt tn own out
 Preserve Eggs Now The hest season for preserving eggs ii al hand. April eggs are large. full-bodied are low in price and usually reach ths market In prime condition. Of course II Is possible to put down fresh eggs a' any time when quotations are favorable and satisfactory supply can be secured In many cases small producers preserv, the entire spring and summer output -ol their plants In order 10 secure bettel prices when quotations soar in fall anc winter,
 The eeonomy of adopting this scheme is apparent at a glance, During April ant May prices rule about ons-haif thos, maintaining fin Novemser. December ant Jnnuary, Under average conditions on. een save from 20 to 90 cents per dozen b, preserving now the eggs which will b, required during the winter months, Tn. | cost of the solution amounts to but l oi ? cents for each dozen preserved Those who keep hens may, at frs | thought, wonder when they should pre- serve eggs for home use. since they ar. rea sonabiy sure of having the fresh ar l ticie at all times. The answer Is easy l there is a dollar In 1t, Put down tn, 1 25-eent eggs nowi use them instead of ths | 50-cent eggs and turn the latter into cash Fine Quality Retained Water=giass eggs-when carefully select | ed and preserved-are fine in quality 1 Cooked in any manHer, beiled scrambled 1 fried or poaohed, they cannot be told iron the genuine new-iaid article by the aver age consumer, In fact they are vastl, superior to the average efresh countr, egRs'' which are sold by most dealer. during the winter months, 1t is enl, necessary to remove them from the soiu tion, rinse off the shells, and they ar, ready for use,
 fl passing, it might be mentioned tha because their shells are sealed so secure ly they sometimes burst when boiled Th;, may be avoided by making a few pir holes in the large end of the shell be fore boiling.
 The poultryman who has retail tradt may well preserve eggs in this manner lt help put during the -aason of scan supply. The quality o, the product is st gcod that thousands uf dozens are solt each year as fresh eggs and give com plete satisfaction. But the argument against selling cold storage eggs as fress applies here with equal force Sell the eggs for what they are, making the pric, slightly lower than that of fresh stock