PLAN No. 758. MONEY MADE IN PRESERVING EGGS
Two methods of preserving eggs are recommended by specialists of the United States Department of Agriculture, they follow:
Water-Glass Method:—Use 1 quart of sodium silicate to 9 quarts of water that has been boiled and cooled. Place the mixture in a 5-gallon crock or jar. This will be sufficient to preserve 15 dozen eggs; and the quantity needed to preserve a larger number of eggs will be in proportion.
First, select a 5-gallon crock or jar, and clean it thoroughly, after which it should be scalded and allowed to dry.
Second, heat a quantity of water to the boiling point and allow it to cool.
Third, when cool, measure out 9 quarts of water, place it in the crock, and add 1 quart of sodium silicate, stirring the mixture thoroughly.
Fourth, place the eggs in the solution. Be very careful to allow at least two inches of the solution to cover the eggs.
Fifth, place the crock containing the preserved eggs in a cool, dry place, well covered to prevent evaporation. Waxed paper covered over and tied around the top of the crock will answer this purpose.
Lime method:—When water glass cannot be obtained the following method may be used in its stead. Many consider this method entirely satisfactory, though instances are known in which eggs so preserved have tasted slightly of lime.
Dissolve 2 or 3 pounds of unslaked lime in 5 gallons of water, that has previously been boiled and allowed to cool, and allow the mixture to stand until the lime settles and the liquid is clear. Place clean, fresh eggs in a clean earthenware jug or keg and pour the clear limewater into the vessel until the eggs are covered. At least 2 inches of the solution should cover the top layer of eggs.