be dimly
seen in the center of the egg. A large air cell and a dark, freely
moving yolk indicate that the egg is stale.

If the shell contents appear black or very dark, the egg is
absolutely unfit for food. If you are in doubt about the quality of
any eggs you are candling break a few of them into a dish and examine
them. This is an excellent way to learn to know how good and bad eggs
look when they are being candled.

Discard all eggs that have shrunken, loose contents, a watery
appearance, cracked and thin shells. Eggs of this description will not
keep and are apt to spoil the eggs close around them. Any egg that
floats in the solution should be discarded.

When packing eggs whether in salt, oats, or in solution place them
with small end down. When packing them in salt, oats, etc., do not
allow any two eggs to touch.

PACKING THE EGGS

One gallon of water glass as purchased will make enough preservative
to preserve from 75 to 100 dozen eggs.

Three gallons of either water glass solution or limewater solution
will preserve from 200 to 240 dozen eggs according to the size of the
eggs and the shape of the container.

The cost of preserving eggs by the water glass method is about one
cent per dozen eggs, not considering the cost of the container. The
lime water method is still cheaper.

The following gives the sizes of jars with approximate capacity for
eggs and the amount of water glass solution required to cover the
eggs:

1 gallon jar--40 eggs, 31/2 pints of solution or 13/4 qt.

2 gallon jar--80 eggs, 8 pints of solution or 2 quarts.

3 gallon jar--120 eggs, 11 pints of solution or 51/2 quarts.

4 gallon jar--160 eggs, 141/2 pints of solution or 71/4 quarts.

5 gallon jar--200 eggs, 18 pints of solution or 9 quarts.

6 gallon jar--216 eggs, 22 pints of solution or 11 quarts.

10 gallon jar--400 eggs, 36 pints of solution or 18 quarts.

HOW TO USE PRESERVED EGGS

When the eggs are to be used, remove them as desired, rinse in clean,
cold water, and use immediately.

Eggs preserved in water glass can be used for soft boiling or poaching
up to November. Before boiling such eggs prick a tiny hole in the
large end of the shell with a needle to keep them from cracking, as
the preservative seals the pores of the shell and prevents the escape
of gases, which is possible in the strictly fresh egg.

They are satisfactory for frying until about December. From that time
until the end of the usual sto