650 DH. CHASE'S RECIPES. 



the beginning of May — are as good as the first. I commence to pack In Sep- 

 tember. The whole secret lies in carefully selecting fresh eggs, packing on end 

 and keeping the air from them. Keep in a dry, cool place." 



3. Eggs, to Keep from September to April, as Good as 

 Fresh. — This is from J. B. Strathnairu, who says: " I take a tub of any size 

 and put a layer of common salt about an inch deep in the bottom; then grease 

 the eggs with butter (of course salted butter), and place them in the salt with 

 the small end down, so that they will not touch the wood of the tub near each 

 other; then fill the vacancies with salt, and cover them again about an inch 

 deep as before; then place another layer of eggs as before; then salt alternately 

 till the tub is filled ; then cover the top with salt, and put them where they will 

 not freeze. I have kept eggs in this manner from September until April as 

 good as fresh. The grease on the shell keeps the salt from penetrating, thereby 

 keeping the eggs fresh, while the saving qualities of the salt keep them from 

 becoming putrid. This recipe is both cheap and good, as the salt can be fed to 

 cattle afterward. 



4. Eggs— To Keep Two Years Perfectly Good.— This is from 

 Emily Audinwood, Stanstead Plains, P. Q,: *'I have tried several experiments, 

 but find none to answer so well as the following: I have kept eggs for two 

 years, and found them perfectly good when used. Two pounds of coarse salt 

 boiled 10 minutes in 1 gal. of rain water; pour off into an earthen jar. When 

 nearly cool, stir in 5 table-spoonfuls of quick lime; let it stand till next day; 

 then put in the eggs and keep them tightly covered until wanted for use." 



Remarks. — I formerly understood "quick lime" to signify slacked lime, 

 but it is more generally conceded to mean unslacked, which has been powdered 

 so it can be measured, about three times the strength of slacked, as by slacking 

 it increases nearly, if not quite, this much in bulk. To be certain of having 

 good lime, I should always obtain it unslacked and slack it only when I was 

 ready to use It. The above, and the next item, I have quoted as reported in 

 the Free Press, of London, Ont. It was sent to me by my oldest daughter, 

 Mrs. Dr. Mills, who lives there, and knowing they mvist be valuable I give 

 them. The Free Press closed by saying: 



5. Eggs— To Keep Nine Months.— "Wright, in his poultry book, 

 recommends the following method for preserving eggs: To 4 gals, of boiling 

 water add % a peck of new lime, stirring it some little time. When cold, 

 remove any hard lumps there may be with a sieve, add 10 ozs. of salt, 3 ozs. of 

 cream of tartar, and mix thoroughly. The mixture should stand a fortnight 

 before using. The eggs to be packed as closely as possible, and to be closely 

 covered up. If put in when new laid, he says they will keep nine months." 



Remarks. — This is something of the character of the old English patented 

 recipe, except in that it recommends the mixture to stand a fortnight (two weeks) 

 before using, which will temper it nicely, as the plasterer says of his mortar 

 Were it not that Mr. Wright says "remove any hard lumps," etc., I should 

 suppose he meant slacked lime, but this would have no lumps in it which need 

 be put in, hence he, too, means "quick," or unslacked lime, which Is pretty 



