276 To Preserve Eggs. — Mississippi Almonds. — Potatoes. Vol. VII. 



But it so happened, that the ship was 

 wrecked on her homeward passage, almost 

 at his very door ; the sea-shore being strewed 

 with nuts, almonds, oranges, raisins, &c. 

 The poor man thus lost his all, and was ac- 

 customed to walk the shore in despondency, 

 lamenting his fate ; but one very fine, calm 

 morning, he fancied that the little rippling 

 waves, which ran up and embraced his feet, 

 were wooing him to make another spec, 

 when he immediately drew back, and ex- 

 claimed, "Deceitful sea! thou wantest more 

 nuts and almonds, dost thou '!" Now, I can- 

 didly believe that this little incident has 

 saved many in that part of the country from 

 delusion and ruin, and that it is calculated 

 to do much good in this country also, pro- 

 vided you consent to let it be known through 

 the pages of the Cabinet; a work which has 

 afforded me much useful reading and valu- 

 able information. John Taney. 



January 28th, 1843. 



For the Farmers' Cabinet. 



To Preserve Eggs. — The high price and 

 scarcity of eggs during the winter season, 

 render it an object of importance to pre- 

 serve them from decay during the season of 

 abundance, for that of scarcity. This, like 

 every thing else, is a very easy matter when 

 we know how to accomplish it, and difficult 

 when we are ignorant of the mode of effect- 

 ing it. 



The shells of eggs are porous, and by 

 being long kept, the fluid contents evapo- 

 rate gradually, and that in proportion as the 

 temperature of the weather is increased ; 

 the vacant space occasioned by the evapora- 

 tion, is immediately filled with air, and this 

 air acts on the contents of the egg, and pro- 

 duces decomposition or rottenness. Now if 

 the air can be prevented from entering 

 through the shell, the egg will remain 

 sound for an indefinite period — for decompo- 

 sition cannot take place without air. 



Reaumur tried varnishing eggs to pre- 

 serve them, but he found the cheapest and 

 most effectual method was to apply oil or 

 grease, with which they were rubbed, or 

 into which they were dipped. 



The transpiration of matter from the egg, 

 was proved to be as effectually stopped by 

 the thinnest layer of fat, as by a thick coat- 

 ing, so that no sensible vestige be left on 

 the surface of the shell. All sorts of tat, 

 " or oil, were found well adapted to 

 preserve eggs; they were preserved for nine 

 months, as fresh as the day on which they 

 were laid. Other plans of accomplishing 

 the same purpose might be stated, but the 

 above is so simple, cheap and effectual, that 

 it is deemed unnecessary. Q. 



Mississippi Almonds. — We are indebted 

 to our friend and brother craftsman, M. Shan- 

 non. Esq., of the Vicksburg Whig, for a pre- 

 sent altogether novel to us — it being a hand- 

 ful of soft-shelled almonds, the produce of 

 his own carden. 



Mr. Shannon informs us that he has but 

 one tree — that its growth is tolerably thrifty, 

 but that the greater part of the fruit drops off 

 before maturity. This year he has gathered 

 more than a pint of the shelled fruit — last 

 year, half that quantity. Those of last year, 

 after being dried, were as fine as any ever 

 imported. He had also a tree of the hard 

 or bitter almond, which flourished as finely 

 as any peach tree — it was loaded every vear 

 with fruit that ripened well — but, as they 

 were of little use, and brother Shannon had 

 but little ground to spare, he dug it up. 



An almond, as everyone perceives, differs 

 but little from a peach-stone — and the skin 

 covering it, is very much like the pulp of a 

 peach, except that it is thin. These, at least, 

 which we have received, have but a thin 

 coat, with a slight fuzz on the surface, con- 

 siderably withered, and, when pulled off, it 

 has much the appearance and smell of dried 

 peach nuts, but is bitter to the taste. The 

 tree, too, resembles a peach tree so much, 

 that the difference can hardly be perceived. 

 It can be budded on a peach stock as easily 

 as one peach can be budded on another. — S. 

 TV. Farmer. 



Gathering Potatoes. — Irish potatoes, if 

 it is desirable to have them in all their ex- 

 cellence, should never have the sun shine 

 on them after they are dug, and should be 

 exposed to the air and light as little as may 

 be. Potatoes pitted or buried in holes in 

 the field, retain their freshness and good 

 qualities much later than those put in open 

 bins in the cellar; and the fanner will al- 

 ways do well to have a few pitted for spring 

 use. The necessity for this may in a great 

 measure be obviated, by lining the bottom 

 and sides of a bin with turf, and when it is 

 filled, covering it in the same manner. Po- 

 tatoes will keep perfectly sound and good 

 for years, if placed so low in the earth as to 

 have a temperature too low for vegetation. 

 Experiments made in a compact soil, on the 

 north side of buildings or walls, show that 

 four or five feet will usually be sufficient; 

 in a lighter or more porous soil, a greater 

 depth is requisite. No water in any case 

 should stand on potatoes, as it. will soon de- 

 stroy them. If potatoes are dug and pitted 

 early, there should be an opening made at 

 the apex of the heap, and filled with a wisp 

 of straw, to keep out the rain, but at the 

 same time to allow the heated air to pass 

 off. — Amcrhwii Farmer. 



