LIMING EGGS. The process of liming eggs, now bo largely practised, and which was for years kept a " trade secret," is the only practical mode of preserving eggs for market or family uee. Xhe method is to slake one cask of lime, one peck of salt, and lib of magnesia together. Let this mass remain overnight after being slaked, and it will be something of the consistency of putty. Of this make a "pickle" in water sufficiently strong to bear up an egg, and in this pickle keep them in tight casks till wanted. Eggs are usually put down in March or April, and may by this moans be kept in very good condition till November, and even into the winter. Indeed, they have been so kopt for two years, and then used, though of course they are light, and poor in 1 quality.
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Bibliographic details
Globe, Volume XXII, Issue 1893, 18 March 1880, Page 3
Word Count
144Page 3 Advertisements Column 1 Globe, Volume XXII, Issue 1893, 18 March 1880, Page 3
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