68 PRESERVATION OF EGGQS. 
A reliable formula for the lime water is this: 
One pint of salt and one pint of lime dissolved 
in three or four gallons of hot water; two ounces 
of cream of tartar is sometimes added. Boil all 
together and skim, and when cold cover the 
egos with it. A stone jar is the best thing to 
pack them in. 
The lime fills the pores in the egg-shell, and 
thus keeps it air-tight. 
Borax water made in the proportion of one 
heaping teaspoonful of borax to one pint of 
boiling water also makes the shell air-tight. 
A solution of silicate of soda acts chemically 
with the lime of the shell, excluding the air. 
An easier, but effectual method is to coat the 
egg with any kind of fat or oil; olive, cotton or 
linseed oils, or lard or beef or mutton fat. It 
was the old custom along the Mississippi River 
to pack eggs in barrels of lard; when they had 
reached their destination eggs and lard were 
separated and both sold. In Russia the eggs 
are packed small end down, and melted tallow 
poured over them. 
