p. 17 | Eggs for Winter Use by MRS. I. H. E.

Review and Herald Publishing Association · Washington, D. C. · Jul 1, 1915

Eggs for Winter Use

By MRS. I. H. E.

CONCENTRATED water glass, costing about fifteen cents a pint, and used in the proportion of one part water glass to nine parts water, is said to give the best results in keeping summer eggs fresh for fall and early winter use.

The following table is based on an experiment conducted at the Washington Experiment Station, and applies to medium-sized eggs:—

Size of Container	Will Hold	Amount of Water-Glass Solution
1 gallon	40 eggs	3¾ pints
2 gallon	80 eggs	7¼ pints
3 gallon	120 eggs	10¾ pints
4 gallon	160 eggs	14½ pints
5 gallon	200 eggs	18 pints
10 gallon	400 eggs	36 pints

To obtain the amount of concentrated water glass required, the figures in the last column should be divided by ten. For the best results the eggs should be fresh laid and infertile. It is said that by this method eggs have been kept in good condition for three years, but of course it is unnecessary to do this in the home.

As to the healthfulness of “water-glass eggs,” Dr. H. W. Wiley says:—

“The simple expedient of hermetically sealing an egg by immersing it in a ten-per-cent solution of water glass (sodium silicate) not only keeps the egg from six months to a year in a wholesome condition, but retains to a remarkable degree the characteristics of freshness. Careful scientific experiments under close observation, and confirmed by chemical analysis of the eggs so kept, have been made at experiment stations both in this country and abroad, and it has been found that only a minute amount of the sodium compound gains access to the egg, even after prolonged keeping. The silica is deposited to some extent in the shell.” MRS. I. H. E.