188 FARMING FOR LADIES, [chap. viii. 



but neither these, nor those smeared with oil 

 and suet — though much the best — were with- 

 out an indescribable flavour of staleness, or 

 what cooks term " shop-eggs," which deprived 

 them of all title to what we should call " new- 

 layed:" and of those continually turned, some 

 once a day, and others two and three times a 

 week, and put in a cool place, none were fit for 

 use. We, therefore, decidedly prefer the 

 mode of greasing, as being both the easiest 

 and the best. We know it, also, to be the 

 plan most commonly practised throughout 

 France, where the use and management of 

 eggs and poultry are more general and better 

 understood than in this, or, perhaps, any other 

 country ; but, whatever may be the mode here 

 adopted, the eggs should always be placed 

 upright, with the small end downwards. 



Should you have a dairy, you probably in the 

 summer season salt some of the butter for win- 

 ter use ; and it has been suggested to us that, in 

 doing so, it would be an excellent plan to fix 

 the eggs in layers, either in a jar, or a small 

 barrel of salted butter : for, in this manner, 

 as both the butter would be made and the 

 eggs layed simultaneously, both would be pre- 



