2«2 



CURING AND STORING. 



thin cakes on batter plates. This dries 

 them into a paste, which is to be packed 

 in close cans and sealed. When required 

 for use, the paste can be dissolved in 

 water and beaten to a foam like fresh 

 eggs. It is said that eggs can be pre- 

 served for years in this way, and retain 

 their flavor. 



EGGS, Pickled.— The jar to be of mod- 

 erate size — wide-mouthed earthen jar, 

 sufficient to hold one dozen eggs ; let the 

 latter be boiled quite hard; when fully 

 done, place the same, after taking them 

 up, into a pan of cold water. Remove 

 the shells from them and deposit them 

 carefully in the jar. Have on the fire a 

 quart or more of good white vinegar, into 

 which put one ounce of raw ginger, two 

 or three blades of sweet mace, one ounce 

 of allspice, half an ounce of whole black 

 pepper and salt, half an ounce of mus- 

 tard seed, with four cloves of garlic. 

 When it has simmered down, take it up 

 and pour the contents into the jar, taking 

 care to observe that the eggs are wholly 

 covered. When quite cold, stopper it 

 down for use. It will be ready after a 

 month. When cut into quarters, they 

 serve as a garnish, and afford a nice relish 

 to cold meat of any kind. 



EGGS, to Keep. — i. Parties in the egg 

 business in a large way build brick vats 

 made water-tight, in which is lime-water, 

 which is made by putting lime in water, 

 and when it is slacked and settled to the 

 bottom, drawing off the liquor. Into this 

 liquor the eggs are placed and kept be- 

 neath the surface. They are kept as cool 

 as possible. These are the limed eggs 

 with which the markets are supplied dur- 

 ing winter. 



2. Another mode of keeping eggs, tested 

 by the Agricultural Department, is as fol- 

 lows: Rub the eggs with flaxseed (lin- 

 seed) oil, and place them, small end 

 downwards, in sand. Eggs so prepared 

 were found at the end of six months to 

 have the same taste and smell of perfect- 

 ly fresh eggs, and to have lost in weight 

 only three per cent. Greasing eggs with 

 lard or tallow has not been successful in 

 preserving them, except for short pe- 

 riods. 



3. Take a thin board of any convenient 

 length and width and pierce it full of 

 holes (each one and a half inches in di- 

 ameter^ as you can. A board two feet 



and six inches in length and one foot 

 wide, has five dozen holes in it, say 

 twelve rows of five each. Then take four 

 strips two inches broad, and nail them to- 

 gether edgewise into a rectangular frame 

 of the same size as your other board. 

 Nail this board upon a frame, and the 

 work is done, unless you choose to nail a 

 heading around the top. Put your eggs 

 in this board as they come from the poul- 

 try house, the small ends down, and they 

 will keep good for six months, if you 

 take the following precautions : Take care 

 that the eggs do not get wet, either in 

 the nest or afterwards. Keep them in a 

 cool room in summer, and out of the 

 reach of frost in winter. If two boards 

 be kept, one can be filling while the other 

 is emptying. 



4. Eggs can easily be kept from Octo- 

 ber to March in the following manner: 

 A piece of lime, as large as a quart dip- 

 per, is put in five gallons of water, and 

 salt added until an egg will float. This 

 is strained and put into a clean keg, into 

 Avhich a loose head is made to fit easily ; 

 a knob is fitted to the head for a handle. 

 The eggs are put, as they are gathered,, 

 into the liquid, and the loose head placed 

 on them to keep them below . the surface. 

 The keg should be kept in a cool place 

 in the cellar. The liquor will not freeze 

 except at a lower temperature than freez- 

 ing point. Eggs thus preserved will sell 

 readily as limed eggs until fresh eggs 

 come, and are almost as good as fresh 

 ones. 



5. Take one quart of unslacked lime > 

 pour to it water enough to make it the 

 consistency of whitewash, add one tea- 

 spoon of cream tartar: let this be in a 

 wooden or stone vessel, and put the eggs 

 into it. 



6. Hang them by hooks in strong cab- 

 bage-nets, and every day hook them on a 

 fresh mesh, so as thereby to turn the 

 eggs. 



7. Apply with a brush a solution of 

 gum arabic to the shells, or immerse the 

 eggs therein, let them dry, and afterwards 

 pack them in dry charcoal dust. This 

 prevents their being affected by altera- 

 tions of temperature. 



8. Mix together in a tub, or vessel, one 

 bushel Winchester measure of quick-lime, 

 thirty-two ounces of salt, eight ounces of 

 cream of tartar, with as much water as 



