PRESERVING EGGS.

Temuka Leader, Issue 1664, 24 November 1887, Page 4

PRESERVING EGGS.

We are asked to publish a formula for preserving oggs for family use in wantor time. We hare several times printed receipts for this economy 5 and, as the season for low prices for eggs will soon ba over, while this article is so cheap in the market we recommend those who have a surplus of them to store the eggs for future use. Several modes are claimed to ba good ones by the advocates of those plane, Some imbed the oggs in fine salt ; others use a coating of lard and beeswax boiled together, with vrhioh the shell is smeared, and then they are packed lime and salt dissolved. The bast method wa are acquainted with is the following :—To ona pint of oalt and one pint of limo add four gallons of boiling water. Slack the limo first in a small quantity of hot water. When cold put in stone i ire or anything that will not absorb the liquid (a vessel of wood or brown earthernw&re will not do). Then with a dhh let down your fresh eggs into it, tipping the dish after it fills with water, so they will roll out without cracking the shell, for if the obeli is cracked the egg will spoil. Put the eggs in whenever you have them fresh (they should not be over two or three days old). Keep them covered in a cool place, and they will keep fresh for a year,— Woodville Examiner,