. Egg money, how to increase it; a book of complete and reliable information on the more profitable production of eggs on the city lot, the village acre and the farm. Poultry; Eggs. 94 EGG MONEY and then thoroughly washed should be free from any glue- like products. Preparing the Solution. For those who may desire to test the method I give the following directions: Use pure water that has been thoroughly boiled and then cooled. To each ten quarts of water add one quart or slightly less of water glass. When the heavy jelly-like solution is used, three-fourths quart of water glass will be ample.
. Egg money, how to increase it; a book of complete and reliable information on the more profitable production of eggs on the city lot, the village acre and the farm. Poultry; Eggs. 94 EGG MONEY and then thoroughly washed should be free from any glue- like products. Preparing the Solution. For those who may desire to test the method I give the following directions: Use pure water that has been thoroughly boiled and then cooled. To each ten quarts of water add one quart or slightly less of water glass. When the heavy jelly-like solution is used, three-fourths quart of water glass will be ample. The solution may be prepared, placed in the jar and fresh eggs added from time to time until the jar is filled, but, be sure that there is fully two inches of water glass solution to cover the eggs. Keep the eggs in a cool, dark place and well covered to prevent evaporation. A cool cellar is a good place in which to keep the eggs. If the eggs are kept in too warm a place the silicate is deposited and the eggs are not properly protected. Do not wash the eggs before packing, for by so doing you in- jure their keeping quality, probably by dissolving the mucilagenous coating on the outside of the shell. For packing use only perfectly fresh eggs, for stale eggs will not be saved and may prove harmful to the others. All packed eggs contain a little gas and in boiling such eggs they will crack. This may be prevented by making a pin- hole in the blunt end of the egg. To do this hold the egg in the hand, place the point of a pin against the shell of the egg at the blunt end and give the pin a quick, sharp blow, just enough to drive the pin through the shell without injury to the Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Nourse, H. A. (Harold Alvah), b. 1875. St. Paul, Minn. , Webb Publishing Company
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Keywords: ., bookcentury1900, bookdecade1900, bookpublishe, booksubjectpoultry
