70 PRESERVATION OF EGGS. 
In England, at a dairy show held in 1884, the 
first premium for preserved eggs was given to 
those which had been dipped in gum arabic; 
the second, to eggs rubbed in lard and packed 
in salt. 
A comparison of eggs treated with lime- 
water, others with a paste of chalk and water, 
and others with diluted white of egg and water- 
glass, showed the latter to be the best method 
of preserving the original flavor. 
Eggs dipped in linseed oil have in six months 
lost only three per cent. of their original weight, 
while those not treated at all had lost eighteen 
per cent. 
Dr. Hunter, in his Culina, has said: “ Boil 
one minute to keep a year.” 
This is the easiest way of all for the average 
housekeeper. 
Put fresh eggs in a wire basket and hold in 
boiling water while counting six, being sure that 
the water touches every part alike. This hard- 
ens the white of the egg lying close to the 
