A — It is advisable for housewives to buy eggs in the seasons when egg production is plentiful and the price is low, and to preserve them until the times when production falls off and egg prices rise — that is, until a period of the year like this one.

Q — Yes. But what is the method of preserving them?

A — The various theories of egg preservation rest on preventing air from penetrating into the egg through the shell, and on reducing as far as possible the action of microbes within it.

In addition to the familiar method of preservation by low temperature, there are numerous methods, of which we shall mention the easiest to use and the most successful.

Q — Would you, Mr. Shouman, explain these methods to us?

A — The first method is pre-serving eggs in dry materials, in containers of glass, earthenware, or tin. The dry materials most used for this purpose are very dry bran or sawdust. Put a thin layer of bran in a dry container, then a layer of eggs on top of it, and sprinkle bran over them until the eggs are covered, and so on until the container is full; then place it somewhere away from heat. In this way we can keep them for several weeks.

Q — For several weeks only?

A — If you want to keep eggs

for a longer period, replace the bran or sawdust with table salt, which will ensure the eggs keep for about a year. But the salt must be extremely dry when used, and the temperature of the place where they are kept must not exceed ten degrees centigrade.

Q — Thank you... And are there materials other than those you have mentioned for preserv-ing eggs?

A — There is the method of preserving eggs in liquid mate-rials, the most commonly used of which is what is called the lime bath. The containers used in this method

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