PRESERVING EGGS.
The lime process of to take one pint of salt and 0110 quart of froßh lime, and slack with hot water. When Blacked, add sufficient water to make four gallons. When well settled, pour off the liquid gently" into a jar. Thon with a dish place the oggß iu, tipping the dish after it 611b with the liquid bo they will roll out without crackinp the shell, for if the shell is cracked tho egg will spoil. Put tho eggs in whenever you have thorn fresh. Keoi) them covered in a cool place, and they will keep fresh for one year. Smearing the shell with linseed oil is reported to bo a gnod way to preserve eggs, Rub tho oil over tho egga with tho tip of the finger, and suffer it to become dry on tho shell. Eggs rubbed ovov with flaxseed oil, in three months lost four per cent., and in six months lo.tfour and a half per cent, of thoir weight, and whon opened were found £o be fresh, with the smell of fresh eggs'. Eggs not so treated loßt eleven per cent of their weight in three months, and in six months thirteen per cent. =====ll
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Wairarapa Daily Times, Volume VIII, Issue 2408, 24 September 1886, Page 2
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202PRESERVING EGGS. Wairarapa Daily Times, Volume VIII, Issue 2408, 24 September 1886, Page 2
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