PRESERVING EGGS.

Globe, Volume XXIII, Issue 2386, 25 November 1881, Page 4

PRESERVING EGGS.

Among a lot of conundrums that came to me the other day I find the following : 41 How can I keep eggs for winter use ? ” and 44 How can I keep eggs fresh for six or eight months ? ” Well, in all human probability yon cannot do it at all. Eggs that have been kept in pickle for six or eight months are not 44 fresh," and will not sell in market, even in winter when eggs are scarce, for as good price; as fresh eggs will bring, but still these 44 limed” eggs are sold and used, and a great many people make a snug sum every year by liming the eggs when they are cheap, and then selling when they can about double on them. Last winter an Eastern firm made a clean XO.OOOdoI. on limed eggs. Here is the recipe for the pickle : 4 ‘ To four gallons of boiling water add half a peck of new lime, stirring it for some time. When cold strain through a coarse sieve to remove lumps j add ten ounces of sa’t to three ounces of cream of tartar, and mix thoroughly. Let it stand a fortnight before using. Pack the eggs as closely as possible in anything that will hold the pickle and keep them closely covered.” Another method is to coat the eggs with linseed or cotton-seed oil, or paraffine, and then pack small end downwards in cut straw, chaff, or sawdust. Still another is to pack them in stone jars and pour melted tallow over them until the jar is full. Another; Wet slaked lime to a consistency that will allow the eggs to stand upright; put a layer in the bottom of the vessel, stick the eggs in close, but not to touch each other, cover with more wet lime, put in another layer of eggs, and so on until the vessel is full.

Eggs packed in salt and kept in a cool place will keep for four or five months. The readers caifjry any of these methods, and if they do not get rich they will at least be apt to have a supply of eggs that will do for cooking at a time when fresh eggs are exceedingly scarce. —" Prairie Farmer."