90 



moms IN POULTRY. 



being perforated to drain off the liquid. The eggs are 

 lowered to near the bottom, and gently rolled out, with 

 little risk of breakage. Here they remain until required 

 for sale. If they were fresh when packed away, they 

 will come out after three or four months so little changed 

 that few persons would be able to distinguish them from 

 fresh ones. When wanted for sale they are taken out of 

 the pickle with the dipper, and carefully placed in the 

 crate, shown at Fig. 53. This is made of laths; but an 

 open splint baaket would answer the purpose as well. 



Fig. 53. CRATE FOR IMMERS- 

 ING EGGS. 



Fig. 54. TUB FOR DRAINING 

 THE EGGS. 



A large low tub, as half a hogshead, is provided, and 

 two boards are placed across the top, as seen in Fig. 54. 

 The crate of eggs is placed upon the boards, and water 

 is run through it until all perceptible traces of lime are 

 removed. In this method of preservation there is noth- 

 ing that may not be done in a small way, and with any 

 substituted apparatus which will answer the purpose. 

 One thing is imperative the eggs must be fresh when 

 packed, or they cannot be kept in a good condition for 

 several months. 



