THE GENESEE FARMER. 



147 



tried many experiments to preserve eggs, and Lave 

 been most successful with lime water. We place 

 the eggs carefully in stone jars in layers, with the 

 small end downward, and then turn on them strong 

 lime water, in which we dissolve two handsful of 

 salt to four gallons of water. If, after standing a 

 few days, a scum or crust should form on the top, 

 we add more water and salt to dilute it, for if too 

 strong it will injure and sometimes spoil the eggs. 

 Tlie jar should be kept in a cool and dry situation. 

 In this way we have kept them good for more than 

 a year. The lime and salt closes the pores of the 

 shell, and the liquid secures them from atmos- 

 pheric influences. 



"We have also preserved eggs by packing them as 

 above in tine salt. They kept very well, hut we 

 found the salt, after a few months, packed so tight 

 around the eggs that it was difficult to remove them 

 without breaking the shells. 



Eggs for preservation should be removed from 

 the nest daily, and then laid down as fresh as pos- 

 sible. One bad egg may spoil or contaminate doz- 

 ens or a jar full. 



Another excellent method, as we are informed, 

 for preserving eggs, is to mix a bushel of quick 

 lime, two lbs. of salt and half a lb. of cream tar- 

 tar together, adding a sufficient quantity of water, 

 so that an egg may be plunged in to the point. 

 When a paste has been made of this consistence, 

 the eggs are put into it, and may be kept fresh, it 

 is said, for two years. 



" It ought not to be overlooked," says Dixon, 

 " with respect to the preservation of eggs, that 

 they not only spoil by transpiration of their mois- 

 ture and the putrid fermentation of their contents, 

 in consequence of air penetrating through the 

 pores of the shell, but also by being moved about 

 and jostled when carried by sea or land. Any sort 

 of rough motion, indeed, ruptures the membranes 

 which keep the white, the yolk, and the germ of 

 the chick in their appropriate places, and, upon 

 these becoming mixed, putrifaction is promoted. 



u The dealers are reported to have recently dis- 

 covered that immersing eggs in sulphuric acid is a 

 very effectual means of preservation, and it is very 

 probable it is so, for the sulphuric acid wilU act 

 chemically upon the carbonate of lime in the shell, 

 by setting free the carbonic acid gas, while it unites 

 with the lime and forms sulphate of lime, or plas- 

 ter of Paris. The pores of the shell will in this 

 way be closed up with plaster of Paris, and in a 

 more minute and effectual way, too, than could be 

 done by its direct application." 



Another method to preserve eggs in a fresh state, 

 is to dip them in a solution of gum Arabic, and 

 then pack them in powdered charcoal. The gum 

 Arabic answers the purpose of a varnish for the 

 eggs much better than any resinous gum, as it can 

 be easily removed by washing either in warm or 

 cold water, besides it is much cheaper. Eggs pre- 

 served in this manner will keep any length of time, 

 as the bed of charcoal, from its porous nature, is a 

 non-conductor of heat, and consequently maintains 

 around the eggs a uniform temperature — prevent- 

 ing them from suffering from alternations of heat 

 and cold, when they are removed from one climate 

 to another. This method is said to be infinitely 

 better than greasing them, for when the grease be- 



comes rancid it hastens or promotes putrifaction of 

 the animal matter in the egg. 



The gum Arabic may bo applied as follows: — 

 Take equal quantities of gum Arabic and water; 

 when the gum is dissolved, coat the egg with a soft 

 brush. When this coating is dry, add another 

 coat, and the eggs will keep fresh till wanted. 



A German chemist has discovered an easy mode 

 of preserving for six years, or probably for a longer 

 period, eggs perfectly fresh and fit to eat. All that 

 is necessary is to put fresh-laid eggs into a bottle 

 with a large mouth and short neck, and fill it with 

 lime-water. 



The way to make lime-water is as follows: — 

 Throw into a vessel containing ten or fifteen quarts 

 of water, five or six lbs. of unslaked lime, shake it 

 well several times, then let the lime settle and pour 

 off the water, which is perfectly limpid, although 

 it has dissolved a portion of the lime. To make 

 sure of its being saturated with the lime, after hav- 

 ing filled the bottle containing the eggs until the 

 water is about three inches above them, add a 

 small quantity of quick-lime and close the bottle. 



Pickled Eggs. — At the season of the year when 

 eggs are plentiful, boil some five or six dozen in a 

 capacious saucepan until they become quite hard. 

 Then, after carefully removing the shells, lay them 

 in large-mouth jars and pour over them scalding 

 vinegar, well seasoned with whole peppers, alspice, 

 a few cloves of garlic, aDd a few races of ginger. 

 When cold bung them up closely, and in a month 

 they are fit for use. When eggs are plentiful, the 

 above pickles are by no means expensive. 



66 East 29M street, New York. C. N. BEMENT. 



BUTTER MAKING IN IRELAND. 



The Irish Farmers' 1 Gazette, one of the very best 

 of our foreign exchanges, contains an interesting 

 article on the management of the dairy. We ex- 

 tract some remarks on butter making, which will 

 be read with interest : 



Supposing the cows to be all milked — and this 

 must be thoroughly done, for the last milk which 

 can be drawn from the udder is the richest — then 

 the milk is poured through a milk sieve into the 

 dishes, so as not to be more than two inches in 

 depth ; at the same time, four to six inches is more 

 common. Cream will not rise when there is a 

 considerable depth of milk placed in the dish, and 

 some people do not allow it to exceed one inch. It 

 also rises sooner in warm weather than in cold, 

 and for this reason it must be skimmed sooner 

 when the weather is warmer than usual. In or- 

 dinary cases, the cream should be skimmed about 

 20 to 24 hours after the milk has been put into the 

 dish ; in warm weather taking it off somewhat 

 sooner, and allowing it to remain a little longer in 

 cold weather. As the cream is skimmed, it is put 

 into an earthenware jar, the top of which is cov- 

 ered with a piece of muslin, in order to prevent 

 flies or dust getting into the cream, whilst it ad- 

 mits air. As additions of cream are made to that 

 in the jar, the whole should be thoroughly stirred 

 and intermixed together, and the contents should 

 not be allowed to remain longer than three or four 

 days without being churned. 



When the whole milk is churned, it is strained, 



