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, 3½ pints of solution or 1¾ qt.
2 gallon jar—80 eggs, 8 pints of solution or 2 quarts.
3 gallon jar—120 eggs, 11 pints of solution or 5½ quarts.