The Canon City record with which is consolidated the Canon City cannon., 1917-05-03
TIMELY HINTS FOR The
HOME GARDENER
PRESERVE EGGS sv WATER
GLASS OR 1v LIMEWATER

l nhaACus Apfii, may anu june are lne
months when the hens of the coun-
try produce about fifty percent 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 lime water,
eggs for next autumn and winter. To
insure success. care must be exer-
cised in this operation. The follow
ing directions are from the U. s. De-
partment 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 salts
factory TO put away eggs produced in
ones own chicken yard.
Infertile eggs are best il they can
be obtained-so. after the matching,
exclude roosters from the flock and
kill them for table as needed
The shells must be clean. Washing
an egg with a soiied shell lessons its
keeping quality. The protective gel
atinous covering over the shell
is removed by water and when this
is gone the egg spoils more rapidly.
| The shell also must be free from
even the tintest crack. One cracked
egg will spoil large number of
sound eggs when packed in water
glass.
Earthenware crooks are good con
tainers. The crooks must be clean
and sound. Scald them and let them
cool completely before use A crock
holding six gallons viii accommodate
eighteen dozen eggs and about twenty
two pints OF solution. Too large
crooks are not desirable. since they
Increase the liability of breaking
some OF the eggs. and spelling the
entire batch.
| II must be remembered that the
eggs on the bottom crack frst and
that those in the bottom OF the crooks
are the last to be removed for use.
Eegs can be put up In smaller crooks
and the eggs put in the crooks first
should be used hrst in the household.
WATER GLASS METHOD
Water glass. Is known TO the
chemist as sodium siiicate II can
be purchased BY the quart from
druggists or poultry supply men. II
is a pale yellow. odoriess. sirupy
liquid. II Is diluted in the proper.
ton of one part Of silicate to nine
parts of distilled water. rain water, OF
other water. In any case. the water
should be- boiled and then allowed to
cool. Half I'LL the vessel with this
solution and place the eggs in it. be.
Ing careful not to crack them. The
eggs can be added a few at a time
| until the container is filled BE sure
to keep about two inches Of water
| glass above the egg. Cover the crock
and place IL In the coolest place avaIl-
able from which the crock will not
have to be moved. Inspect the crock
from time 10 time and replace any
water that has evaporatcd with cool
boiled water.
HOW TO USE THE PRESERVED
EGGS.
When the eggs are to be ueed. re
move them rs desired. rinse In clean.
cold water and use Immediately.
Eggs preserved in water glass can
be used for roft boiling or poaching.
up 10 November Before boiling such
eggs prick a tiny hole in the large
end OF the shell with a needle to keep
them from cracking. They are no,
satisfactory for frying until about
December. From that time until the
end OF the usual storage period that
Is until March-they can be used for
omelettes. scrambled eggs. custards
cakes and general cookery As the
eggs age. the white becomes thinner
ana is harder 10 beat. The yolk men,
brane becomes more delicate and II
is correspondingly difficult to separ.
ate the whites from the yolks. Some
times the white OF the egg is tinged
pink after very long keeping in water
glass. This is due. probably. to lit
tie iron which is In the sodium sill
cate. but which apparently decs not
injure the esq for food purposes.
LiMEWArER METHOD
Limevater IL also satisfactory for
preserving eggs and is slightly less ex
pensive than water glass. A solution
10 made BY placing two or three
pounds OF unslacked lime in 1--WE gal
ions OF water. which has been boiled
and allowed to cool. and allowing the
mixture To stand until the lime settles