180 THE PEOPLE'S PRACTICAL POULTRY BOOK. 



THE MODE OF PUTTING DOWN. 



The most certain and most lasting mode of preservation consists in 

 covering the eggs in a jar filled with lime water, recently prepared, and 

 keeping them in a cool place. The lime water is prepared from quick lime, 

 or that which has been slaked but lately, by placing it in a quantity of water 

 greater than would cover the eggs. The milk of lime which is thus formed 

 is allowed to stand several hours. The clear liquid which separates itself 

 from the excess of lime used is the lime water, which is poured off for use. 

 Lime water not only prevents the evaporation, since the eggs are plunged in 

 the liquid, but the alkali which it holds in solution closes the pores of the 

 shell and prevents all fermentation, either of the eggs or of the organic 

 matter which the water might contain. 



PACKING IN SALT. 



We have had good results also from packing eggs in very dry barrel salt, 

 which have kept for months in a well preserved state. Our mode was to 

 stand a box or stone jar in a cool place in the cellar, put therein a layer of 

 salt, then one of eggs, with the large ends downward, taking care that the 

 eggs did not touch one another ; continue this practice until the jar or box is 

 full ; cover the box and let it stand without disturbing until the eggs are 

 needed for use. We have packed eggs in this way in June and July, and 

 found them in January and February perfectly fresh in looks and having no 

 stale or musty taste when brought to the table. 



THE FRENCH MODE OF PRESERVING EGGS. 



The French mode of preserving eggs is to dissolve four ounces of beeswax 

 in eight ounces of warm olive oil ; in this put the tip of the finger and anoint 

 the egg all around. The oil will immediately be absorbed by the shell and 

 the pores filled up by the wax. If kept in a cool place, the eggs, after two 

 years, will be as good as if fresh laid. 



