MISCELLANEOUS. 551 



certain to have lumps, and which, if left in, is liable to break the eggs that 

 might settle upon them, if not removed. 



6. Eggs, Preserving Six Months, Equal to Fresh. — A writer 

 In the English Mechanic says: " In the year 1871-3, 1 preserved eggs so perfectly 

 that after six months they were mistaken when brought to the table for fresh 

 laid eggs, and I believe they would have kept equally good for a twelve-month. 

 My mode of preservation was to varnish the eggs as soon after they were laid as 

 possible with a thin coat of varnish, taking care that the whole of the shell was 

 covered with the varnish I afterwards found that by painting the eggs with 

 fresh albumen (whites of eggs), beaten up with a little salt, they were preserved 

 equally well, and for a long period. After varnishing with albumen I lay the 

 eggs on soft blotting-paper, as I found that when allowed to rest till dry upon 

 the table the albumen or varnish stuck so fast to the table as to take a chip out 

 of the shell. This is entirely prevented by the use of the blotting-paper. I 

 pack the eggs in dry bran." 



7. The following is from a lady writer who does not boil salt, as in N"o. 4, 

 nor cream of tartar as in No. 5. I can see no special advantages from the 

 cream of tartar, only to make it look a little more formidable to obtain a patent 

 upon in England, where first obtained some 75 years ago. She does not give 

 her name, but says: 



8. Eggs, To Preserve Two Years.— To each patent pail (the com- 

 mon wooden pail), add 1 pt. freshly slacked lime and 1 pt. of common salt; mix 

 well. Fill your barrel half full with fluid of this strength ; put your eggs down 

 in it any time after June, and they will keep two years if desired. 



9. Eggs, To Keep all the Year— Never Failing.— Put perfectly 

 fresh eggs into a net, willow or wire basket, and hold them in boiling water 

 while you count 20; then pack in jars, little end down, in dry salt, and keep 

 from frost. Put up in the fall for winter use. — Mrs. Tillie Wales, Detroit, Mich. 



Remarks. — The author is well acquainted with this lady, and knows her 

 to be practical and reliable. An Iowa lady pursues the same plan, except 

 that she dissolves sugar in the water and packs them in charcoal and bran, as 

 follows: 



10. Eggs, To Preserve.— Select perfectly fresh eggs (this must always 

 be done, as old eggs or those exposed to heat or cold can not be preserved), put 

 them, a dozen or more, into a small basket and dip for 5 seconds (20, as above, 

 I consider not too long a time,) into boiling water, having 5 lbs. of sugar to 

 1 gal. of water. Next place them immediately on trays to dry. The scalding 

 water causes the formation of a thin skin of albumen next the inner surface 

 of the shell, the sugar effectually closing the pores of the latter. The cold eggs 

 are then packed, small end down, in a mixture of 1 part charcoal finely 

 powdered and 2 parts of dry bran. Eggs so treated have been found perfectly 

 fresh and unaltered after six months. — Mrs. A. Noyes, Volga County, Iowa, 

 in Blade. 



11. Egg Preservatives, from Experiments at the Agricul- 

 tural College of Iowa. — Eggs packed in drv, pulverized charcoal at the 



