Pine Bluff daily graphic., 1919-07-11
|ESER1E EGGiS|'i:. GiS|'i: I: BY. ' MODERN METHODS.
L.rve Supply and Lessen Cost of
 I lying By Using Water Glass Solution.

Loco of Agriculture, Fayetteville.
 ,e prices of eggs in the fall and
 or months are beyond the prices
 rb those of ordinary means can
 Id While in the spring and sum-
 when eggs are sold at a reason
 nrice. there is also an overpro-
 ion and an over-stocking of the
 ,kot The over-supply must be
 bn care of and it either reaches
 co,d storage for winter trade, or
 breserved, packed, or wasted.
 nc of the very best methods of
 serving eggs is what is known as
 water-glass method. This metho1
 heen in use for almost twenty
 years and all this time there has
 an increasing demand for water
 ss for this purpose.
 ggs to be preserved should be col
 ed daily from only clean nests and
 m healthy stock. It is better to
 infertile eggs. and therefore elim-
 tc the possibilities for the devel-
 nent of the embryo and subse- mt spelling. In no case should old,
 cked, or th1n-shelled eggs be used.
 cks are usually detected by tap.
 Q the eggs or by candling them.
 Inv container that is clean and not corrode in water is suitable
 holding the eggs and water-glass ution Generally glazed earthen- Ire jars are used; however, galvan- d tubs or buckets, wooden tubs or es can be used When wooden yes Is are to be used 1t is advisable to
 water stand in them day or two d then empty and scald.
 The size of the container will de- / nd on the number of eggs to be eseryed. A one gallon container |Il hold about forty eggs and will buire close to two quarts of the Wa f.glass solution. A ten gallon con- ner will hold close to a case of |gs and will require about eighteen ] arts of water-glass solution. The mber of eggs and the amount of so- fion required will depend to a de- ee upon the way the eggs are pack ] It is advisable to use small con- ners because of the danger of eakage due to the excessive weight here large number of eggs are Pced in one container.
 |Water-glass solution is prepared by bling a quantity of clean water; af- IT allowing the water to cool, one hart of water-glass is added to nine larts of water. Care should be talk to get the water and water-glass ell mixed. This can be done either stirring with a large spoon or pad e, but better by pouring the solu- on from one vessel to another. Diff rent strength solutions are used, It nine to one is the one generally 'ed.
 If the eggs are to be put in the so- ton at one time, it is advisable tb lck the eggs first, small end down, en pour the solution over them. On e other hand, if the eggs are to be It in the solution as they are gath cd, the solution should be placed in container and the eggs placed in e solution as they are gathered. If latter method is used, it is certain at all the eggs are absolutely esh.
 The container should be placed in y, cool place. A dry basement om Is very good place to keep eserved eggs. From time to t.me lt advisable to. notice whether enough aporation has taken place S re- ire more solution. Sometimes it comes necessary to replenish the pply Of water-giass. Care should taken to always keep the solution least two inches deep over the gs. when the eggs are to be used only nove the number of eggs required. ss preserved in water-glass can be .a TOT cooking, making custards cakes. It is not advisable to at. apt to poach them, but they can be "a Ill any other way.