The Barre daily times. (Barre, Vt.) 1897-1959, 1917-04-20
PRESERVE EGGS
BY WATER GLASS
Thrifty Housewife Has Already Started
Operations for the
Ye2x.

March, April, May and June are thu
months when the hens OF the country
produce about so per cent OF the lay Of
the whole year. These are the months
also, when the thrifty housewife who has
her own hens, or who can draw upon the
surplus supply of nearby neighbor, puts
away in water glass or limewater eggs
for next autumn and winter. To ensure
success care must be exercised in this
operation. The following directions are
from the U. S. department OF agriculture
| In the first place, the eggs must be
fresh preferably not more than two or
! three days old. This is the reason why
| it is much more satisfactory to put away
eggs produced in ones own chicken yard.
| Infertile eggs are best if they can be
obtained-so, after the Matching, exclude
roosters from the flock and kill them Tor
table as needed.
The shells must be clean. Washing an
egg with a soiled shell lessons its keep
ing quality. The protective gelatinous
covering over the shell is removed by wa.
ter and when this is gone the egg spoils
more rapidly.
The shells also must be free from even
the tiniest crack One cracked egg will
spoil large number of sound eggs when
packed in water glass.
Earthenware ~Tocks are good contain
ers. The crooks must be clean and sound.
Scald them and let them cool completely
before use. crock holding six gallons
will accommodate IS dozens of eggs and
about % pints of solution. Too large
thoxr in.
crease the liability of breaking some OF
the eggs, and spelling the entire batch.
1t must be remembered that the eggs
on the bottom crack first and that those
in the bottom of the crooks are the last
to be removed for use. Eggs can be put
up in smaller crooks and the eggs put in
the crock first should be used first in
the household.
Water Glass Method.
water glass" is known to the chem
ist as sodium silcate. 1t can be pur-
chased by the quart from druggists or
poultry supply men. 1t is pale yellow,
odorless, syrupy liquid. 1t is diluted in
the proportion of one part OF siiicate to
nine parts of distilled water, rain water,
or other water. In any case, the water
should be boiled and then allowed to cool.
Half fill the vessel with this solution and
place the eggs in it, being. careful not to
crack them. The eggs can be added few at
a time until the container is filled. Be sure
to keep about two inches of water glass
above the eggs. Cover the crock and
place it in the coolest place available
from which the crock will. not have to be
moved Inspect the crock from time to
time and replace any water that has
with cool boiled water.
How to Use the Preserved Eggs.
When the eggs are to be used, remove
hem as desired, rinse in clean, cold wa
er and use Immediately.
Eggs preserved in water glass can be
lscd for soft boiling or poaching, up to
November. Before boiling such eggs prick
tiny hole in the large end of the she'll
With needle to keep them from crack
ng. They are satisfactory for frying
ntil about December. From that time
ntil the end of the usual storage period
that is until Mareh--they can be used
or omelettes. scrambled eggs, custards.
axes and general cookery. As the eggs