PLAN No. 707. SAVING EGGS IS PUBLIC SERVICE
The storing of eggs during the season of greatest production, when they are the cheapest in price, becomes a public service by making them available during the season of scarcity of fresh eggs. There are two approved processes for storage; the first is the water-glass method, and the second is the lime-water method.
Water-glass Method: For 30 dozen eggs, use two 5-gallon crocks (capacity, 15 dozen eggs each.) Take 18 quarts of water that has been boiled and cooled. Mix it with 2 quarts of sodium silicate. Place eggs as collected, fresh and clean, in crocks, keeping covered to a depth of at least 2 inches with water glass solution. Keep in a cool, dry place. Eggs preserved in this way remain perfectly wholesome, maintain full food value and are perfectly edible for from six to nine months.
Lime-water Method: Place 3 pounds of unslacked lime in 5 gallons of water and let it stand until the lime settles and the liquid is clear. Use same as water-glass. This method is recommended when water-glass cannot be obtained; it is good, though not quite as reliable as the other.
The above was published in the Extension News Service by State College of Washington.
Every egg raiser should know when is the time eggs will bring the best price and save them until that time.
Following the above simple suggestion alone would make the egg a profit-maker.