1080 THE PEOPLE'S FARM AND STOCK CYCLOPEDIA. 



Another method, recommended by W. H. Todd, and used by 

 some dealers : 



"To four gallons of boiling water add half a peck of new 

 lime, stirring well; when cold strain through a coarse sieve to 

 remove lumps, and then add ten ounces of cream of tartar, 

 mixing thoroughly. Let the mixture stand two weeks before 

 using. Pack the eggs closely in any thing that will hold the 

 mixture, and keep all covered with the pickle. Keep in a 

 cool place." 



Another method is to pack the eggs, small end downwards, 

 in dry bran, and keep in a temperature but just above the 

 freezing point. Still another method, practicable only for keep- 

 ing a few dozen for home use, is to wash the eggs perfectly 

 clean, pack in jars, and pour melted lard or tallow over them 

 until the jar is full. Perfectly fresh eggs, packed small end 

 downwards in dry salt, and kept in a cool place, will keep good 

 for six months. 



For any method of packing the eggs should be perfectly 

 fresh, and those from yards where no male fowls are kept will 

 keep longer than those that have been impregnated. 



Limed eggs, or eggs that have been "preserved" in any 

 way, never sell so high as strictly fresh eggs; but the best of 

 them usually sell at prices that enable the dealer to double the 

 money invested. 



Spring Chickens. Spring chickens command the highest 

 prices of any market poultry, and as the demand for this class 

 of poultry is constantly increasing I would call the attention 

 of farmers who live within a reasonable Distance of a city mar- 

 ket to this very profitable branch of the poultry business. 



Chicks for broilers are hatched from the middle of January 

 to the middle of May, and sent to market when from eight to 

 twelve weeks old, or when they will weigh from one and one- 

 half to two pounds a-piece alive, or from one to one and one- 

 half pounds dressed. 



The cost of hatching and raising these chicks to a market- 

 able age varies from fifteen to twenty-five cents per head, 

 according to locality, season, price of feed, etc. The prices 



