FARM NOTES.

Bay of Plenty Times, Volume XX, Issue 2548, 29 June 1892, Page 2

FARM NOTES.

I HOW TO P4CK EGGS. A few of the methods of paoking eggs dry for keeping have been tried at the New York experiment station and repoitei upon, With these the eggs were all wiped when fresh with a rag saturated with fat or oil in whioh had been mixed some antiseptic, and were placed tightly in salt, bran, etc. Eggs packed during April or May in salt, and which had been wiped with oottonseed oil, to which had been added boracid, kept from four to five months, with a loss of nearly one- third, the quality of those saved not being good, Eggs packed after the same preliminary handling in bran were all spoiled after four months. Eggs packed in salt during March and April after wiping with vaseline to which s<licylic acid had been added kept four and five months without loss. The quality after four months . was much superior to any ordinary limed eggs. The packed eggs were all kept in a barn cellar, the ordinary temperature of whioh varied from 90 deg. to 70 deg. Fahrenheit, and each was turned once every two days. Little difference was observed in the keeping of the fertile or infertile eggs, and no differenoa was noticeable in the keeping qualities of eggs from different fowls or from those under different rations.