The Dermott news., 1919-07-03
PRESERVE EGGS BY
 MODERN METHODS
Conserve Supply and Lessen Cost of Living By Using Water Glass
 Solution

By S- R, Stout. poultrNman Arkansas College of Agriculture. Fayetteville
 The priCess Of eggs ill the fall and winter months are beyond the prices which those of ordinary means can afford While in the spring and sum mer, when eggs are sold al a reason able price. there is also an oyerpro- duction and an Over.stoCking of tne market The over-supply must be taken care of and it either reaches the cold storage for winter trade. or Is preserved. packed or wasted
 One of the very best methods o' preserving eggs is what is known as the water glass method This methos has been in use for almost twenty. five years and all this time there has been an increasing demand for water glass for this purpose.
 Eggs to be preserved should be col lected daily from only clean nests and from healthy stock II is better to use infertile eggs and therefore elim- mate the possibilities for the devel- ppibVhN VI NiiV fiiipA No oiId SuDSN quent spelling In no ease should old cracked. or thin shelled eggs be used Cracks are usual, detected by tap ping the eggs or by candling them.
 Any contsiner that is clean and will not corrode in water is suitable for holding the eggs and water glass solution. Generally glazed earthen ware jars are used however. galvan@ lzed tubs or buckets. wooden tubs or kegs can he used When wooden ves. sels are to be used f is advisable Q l"t water stand in them a day or fwa and then empty and seald
 The size ef the container will de- rend on the number of eggs 10 he preserved \ one gallon container will hold about forty eggs and win require close e#fna quarts of the ad= fcr glass solution \ len gallon cor. sainer MI hold close fo case of agss and will require ahout eighfecn ouartS of Watt' glass solution The number of eges and fhe amount of SO mtion required will depend To dc-
 
 ed Ii is advisable to use small con fainers= hecauSe of the danger of hl leakaet due to the excessive weight where a large number of eggs are placed in one container
 Water glass solution k prepared by boiling a quantitY of clean water. a'- ter allowing the water 10 cool one quart of water glass is added to nine quarts of water. Care should h. talt. en to get the water and water glass well mixed This can be done either by stirring with q large spoon or pad dle, but better by pouring the sou- ton from one vessel 10 another. Dif- ferent strength solutions are used. but nine 10 one is the one generally used
 If tue eggs are tcVhe put in the so- Iution al one time. il is adVisahl. to pack the eggs first. small end down. then pour the solution over them. On the other hand If the eggs are to be put in the solution as they are gath cred the solution should be placed in
 
 he solution as they are gathered. If The latter method is used. II Is certain that all the eges are absolutely fresh
 The container should be placed In dry. cool place A dry hassmeu; room is a vsry good place to keep preserved eggs From time 70 t'me Y Is advisable 10 notice whether enough evaporation has taken place ta r. oulre more solution Sometimes it becomes necessary 10 replensh the supply of water glass Care should he taken to always keep the solution at least two inches deep over tho eggs
 When the egEs are to be n>ea only remove fhe nnmher af eges repaired Eggs preserved iu vaterslass can te nscd for cooking maRnr custaris and cakes II is not advisable to at tempt te poa5b them hu' they etn h" used in any ethet WaF