TO PRESERVE EGGS. 199 



pepper, allspice, ginger, and a few cloves or garlic. Then, when 

 cold, bung them down close. In a month they will be fit for use. 

 Where eggs are plentiful, the above pickle is by no means expensive, 

 and as an acetic accompaniment to cold meat, it cannot be outrivalled 

 for piquancy and gout by the generality of pickles made in this 

 country. 



The above is doubtless a very good method of pickling eggs ; but 

 for our part, we prefer putting them down in salt, after dipping them 

 in whitewash. 



To PICKLE EGGS. Any that are left from market, and not wanted 

 for immediate use, make a nice and very pretty pickle to garnish cold 

 meat with. Boil them until quite hard, take off the shells, put them 

 carefully in large mouthed jars, and cover them with cold vinegar, 

 and they will keep well for several months. If white wine vinegar 

 is used, they will retain their whiteness ; they may be made a beau- 

 tiful yellow, and the flavor improved, by the addition of yellow 

 mustard, powdered, or a fine red, by using vinegar in which beets 

 have been kept. 



To PRESERVE EGGS. A pint of lime and a pint of salt, mixed with 

 a pail of water, will preserve eggs for any reasonable time. My wife 

 read it in an old almanac, and tried it last year ; the eggs were as 

 fresh at the end of six months as if righWrom the nest. 



PRESERVING EGGS. Some years ago I visited a friend who lived upon 

 a large farm near the northern boundary of Pennsylvania, and, as it 

 was late in the autumn, expressed surprise at the liberal supply of 

 eggs served up at every meal, in cakes, puddings, <fcc. The lady told 

 me it was all due to the little girls ! As soon as the hens began to 

 lay in the spring, they gathered the eggs, and covered each one with 

 a coating of lard or other soft grease, and then laid them, with the 

 small end downwards, in regular piles on the cellar floor, or packed 

 them in earthen jars, which were then filled with melted fat (not hot,) 

 this kept out the air ; and these always afforded plenty for use 

 during the whole year, besides those taken fresh from the nests, and 

 sent to market This grease or lard can be purified afterwards, so as 

 to answer for soap, by washing in hot water, and straining through a 

 cloth, then put away to cool. Packed in this way, I have known 

 eggs sent to China, and have been assured by those who took them, 

 that they were as good when they reached Canton, as when they 

 left Xew York. Quite too fresh for the subjects of the "Brother of 

 the Moon," the mighty ruler of the Celestial Empire, who never think 

 an esrg fit to be eaten until it has smell enough to disgust a school-boy. 

 Another way of keeping eggs is, to pack in jars, and pour lime water 

 over them, which keeps the air out, and does not injure them; for 

 everybody knows that egg-shells are composed of lime. I know a 

 lady" who allowed her children to build a wall of eggs against the 

 cellar wall, by placing them in a bed of slacked lime, kept in its place 

 by a board in front, and one at each end, which were taken away 

 when the wall was finished ; in this way they kept perfectly well for 

 several months. But behold 1 when they wanted to use the eggs, 



