Boil ten to twelve quarts of water, rain water if possible. When cold, add one quart of water glass. Place clean, strictly fresh eggs in crocks, small ends down, and cover them with the water glass mixture. As the eggs will keep fresh for months, they may be preserved when the price is lowest.

Price of eggs : . . . . January .... September

. . . . April .... November

When eggs are beaten, the tenacity of the albumen causes them to entangle air, thus increasing their bulk many times. In a cake or other mixture subjected to the heat of the oven, the air expands and lightens the mixture. If the egg is to be used to make mixtures light, we beat the egg well. For other purposes, to enrich or thicken mixtures, for example, there is no object in beating it more than enough to break it up and to insure its even distribution.

The loss of weight when eggs are boiled is due to elimination of water. The coagulation is a rearrangement of the atoms of the molecule, but there is no change in composition.

When eggs are brought into the house, they should be washed and then put into a cool, dark place. They will keep better if perfectly clean, and it is a convenience to have the shells ready for use in clearing coffee.