The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1918-05-15
j. S. HUSBANDMAN
ASKS HOUSEWIVES
TO SAVE ON ECCS
They viii Cost 81 a Dozen in
Winter He Says,

THE thrifty and frugal Oklahoma
City housewife about this time" says
X. {. Blake. United States extension
poultry hu,bandman, will he putting
down eggs in water glass. Before next
Christmas this part OF the southwest
as well as nearly every part OF the
United States will be paying at least
81 dozen for eggs.
Supply Outlook Poor.
There never was such poor out
look for cold storage eggs as at pres
ent. People should not forget that the
United States has to supply all the
eggs and poultry used in the British
Isles. The British have had to Kill
off all their hens as II was too costly
to have grain ships running the menace
OF submarines Just to carry gram ior
hens
{. K. Donart, county agricultural
agent has a list Of farmers who VIII
call al any house in the cNy and de
liver guaranteed fresh eggs TO be sold
a. the prevailing market price IN the
city
Every motion picture theater in this
city am glad to say IS cooperating
with the department OF agriculture by
using slides at every show urging their
audiences 10 preserve eggs.
Preserving Methods
The methods advised by the bureau
OF animal husbandry are as follows:
good method for tho preservation
OF eggs Is the use Of sodium sillChle'
or water glass n The price of sodium
- ghp
may bc preserved at cost OF np-
proxlmntcly Z cents n dozen. II is not
. desirable 10 use the water glass solution
second time
mine quarts Of water that has been
bo.lcd and cooled Place the mixture In
a iiyc-gallou crock or jar This VIII be
sufficient to preserve fifteen dozen eggs
Rnd viii serve ns n guide for the qunn-
tity needed TO preserve large numbers
~ Select n Iye-gnllon crock and
clean It thoroughly. after which II should
, be- scaldrd and allowed TO dry.
t2D Heat quantity Of water 10 the
boiling point ana allow II TO cool.
60 when cool. measure out nine
quarts of water. place II In the crock.
aud add one quart Of sodum siicate.
stirring the mixture thoroughly
90 The eggs should be placed In the
solution. II sufficient eggs are not OBJ
tainabe when the solution Is FIRST made'
. additional eggf may he added from time
90 time. Re very careful to allow at
least two inches of the solution to cover
the eggs ~ all times.
(j) Place the crock containing the
preserved eggs In n cool. dry place. well
covered to prevent evaporation. Waxso
IaIer covered over and tied around the
tor OF the crock whl answer this pur-
pcse.
Lime Method.
when water glass can not he oh
tsined, the following method may he
uacd In Its stead. Many consider this
method entirely hhtlsfh ctory. though In
stances are known whore eggs so pre-
served have tasted slightly OF lime.
Dissolve two or three pounds OF un-
slhkcd lime In five gallons OF water
that hns previously been boiled and al
"a lowed to cool, and allow the mixture 10
y stand until the lime settles and the
Cquid In clear. Place clean, fresh esGs
IN a clean earthenwnre crock or Jar and
pour the clear limewatcr into the .Nes-
sci until the eggs are covered, ~ least
two inches OF the rciutlon should cover
the top layer OF eggs. Sometimes a
pound Of salt II used with the lime, but
lime without the salt ls more salts
factory
Fresh clean eggs properly preserved
can be used satisfactorily for all pur-
poses In cooking and for the table When
eggs preserved in water glass arc tC
BE- boiled. small hole sholld be made
In the shell WIZ a pin at the large END
before placing them In the water. This 1,
done to allow the mir In the egg to es-
cape when heated 81 ms to prevent
cracking,