The shells also must be free from even the tiniest crack. One cracked egg will spoil a large number of sound eggs when packed in water glass.
Earthenware crocks are good containers. The crocks must be clean and sound. Scald them and let them cool completely before use. A crock holding six gallons will accommodate eighteen dozen eggs and about twenty-two pints of solution. Too large crocks are not desirable, since they increase the liability of breaking some of the eggs, and spoiling the entire batch.
It must be remembered that the eggs on the bottom crack first and that those in the bottom of the crock are the last to be removed for use. Eggs can be put up in smaller crocks and the eggs put in the crock first should be used first in the household.
METHOD OF STORING
There are many satisfactory methods of storing eggs. The commercial method is that of cold storage and if it were not for this method winter eggs would be beyond the average purse.
The fact that eggs have been held in cold storage does not necessarily mean that they are of low quality. Carefully handled cold-storage eggs often are of better quality than fresh local eggs that have been improperly cared for.
In the home they may be packed by several methods: Salt, oats or bran; covering them with vaseline, butter, lard, paraffin or prepared ointments; immersion in brine, salicylic acid, water glass (sodium silicate) or limewater.
Any of these methods will keep the eggs for short periods if stored in a cool place. The salt, oats and bran are very satisfactory. The ointments also are satisfactory. The water glass and limewater will keep eggs without loss for a year. However, it is not wise to put down more eggs than is necessary to tide over the period of high price.
WATER GLASS METHOD
"Water glass" is known to the chemist as sodium silicate. It can be purchased by the quart from druggists or poultry supply men. It is a pale yellow, odorless, sirupy liquid. It is diluted in the proportion of one part of silicate to nine parts of distilled water, rain water, or other water. In any case, the water should be boiled and then allowed to cool. Half fill the vessel with this solution and place the eggs in it, being careful not to crack them. The eggs can be added a few at a time until the container is filled. Be sure to keep about two inches of water glass above the eggs. Cover the crock to prevent evaporation and place it in the coolest place available from which the crock will not have to be moved. Wax paper covered over and tied around the top of the crock can be used. Inspect the crock from time to time and replace any water that has evaporated with cool boiled water.