]06 MONTHLY JOURNAL OF AGRICULTURE. 



EGGS. 



HOW TO PRESERVE— THE EGG TRADE OF CINCINNATI. 



For preserving eggs the following directions are given in the Boston Cultivator 

 in a way to inspire the fullest confidence : 



" We have seeu many recipes for preser\'ing eggs, and have ti-ied several without success. 

 They have been saved in good condition, a year or more, in lime-water ; but this requires 

 much skill, as the hme-water may be too weak or too sti'ong, there being a vast difference 

 hi the quality of lime. These nice chemical preparations may answer for those who are 

 doing business on a large scale, but for common domestic pui-poses they will not answer. 

 "SVe put douni some eggs in plaster of Paris last July, (1844,) hi a close vessel. First, a 

 layer of plaster, tlien a layer of eggs, not allowhig one egg to touch another. On top we 

 put a few inches of plaster, then covered the vessel over closely. The eggs were fresh, be- 

 ing put down as fast as they were laid, or williiii three or four days. They were placed 

 with the small end downward, and placed in a diy cellar. In another vessel we put down 

 some at the same time, and m the same manner, with fine salt. Eggs from both lots have 

 been tried ever}' month from Januaiy ; the last trial was on the first of this month, (June, 

 1345,) when the eggs had been put down nearly eleven months. They have all proved to 

 be perfectly sweet and pure; and at the last trial, the white, in a raw state, had its natiiral 

 taste, and those saved in salt had no perceptible taste of salt. The eggs looked, when 

 broken, like recently laid eggs, excepting for the last three monllis. In those saved in salt, 

 the yolk adliered to the shell ; on tliis account, and as salt is liable to melt m a cellai', wo 

 prefer the plaster." 



There is a patented establishment in Baltimore, and one has lately been erect- 

 ed in Brooklyn, N. Y. in which not only eggs, but strawberries, raspberries, 

 peaches, pine-apples, oranges, and fruit of every sort, may be preserved through- 

 out the year. 



The egg trade of Cincinnati alone amounts annually to 10,000 barrels, con- 

 taining 963,000 dozen, valued at $90,361 50, besides 1,233,333 dozen, valued at 

 8 cents a dozen, runs up the total value of this apparent trifle, in the business of 

 a single city, to ^97,066 64. There are six egg houses in that town, one of 

 which shipped 4,624,400 eggs. 



THE ATMOSPHERIC CHURN— A FAILURE 



In a recent number of The Farmers' Library and Journal, I have seen an 

 account of an Atmospheric Churn, whereby the butter Avas churned by transmit- 

 ting through the cream a current of air. I have tried this with small quantities 

 ot cream, at the most favorable temperature, and have never obtained butter in 

 less than two /lonrs, when twenty minutes were sullicient by the ordinary process. 

 Having given it a fair trial, I am sorry to conclude that the plan, which appeared 

 so plausible, is 7iot practicable. Yours, resiiecit'ull)-, N. B. WEBSTER. 



Portsmouth, Va. 



P. S. I hope to send you several subscribers to The Library and Journal.* 



* We are receiving BiniUiar encouragement eveiy day, from gentlemen of influence and 

 abiUties in all parts of the country. We can only say, most thankfully, that we shall labor 

 without stint to desei-vo it ; and would do so, if we possessed Astor's estate, were it only 



for the ^ood cause. 



(','.00) 



