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take a limited number of fancy fresh eggs. They do not 

 take so many as one would think, because in cooking they use 

 cold storage eggs. Clubs are good customers, and \vjll pay a 

 fancy price for a fancy article. Druggists use a large number 

 of brown eggs in connection with their soda trade, and will 

 often pay a good price for fresh eggs of good color. There are 

 private families that will gladly pay the poultryman the same 

 price they have to pay for eggs at the store, and pay in cash. 

 The advantage of having private customers is, that one can 

 sell them beside eggs, poultry, vegetables, cream, berries and 

 other products of the farm and garden. 



PRESERVING EGGS. 



There is always a time in spring when eggs are very cheap. 

 The poultryman can add to his profits and at the same time 

 relieve the congestion in the market by improving this oppor- 

 tunity to lay down a supply of eggs for home consumption for 

 the year to come. I do not believe in selling these preserved 

 eggs for fresh eggs, but there is no reason why the poultry- 

 man should not use them in his own family. Neither is there 

 any objection to selling them in the fall, provided they are 

 sold for just what they are preserved eggs and not fresh 

 eggs. I know a man who every spring when eggs are cheap 

 lays down 400 dozen, and then about Thanksgiving sells them 

 for a little less per dozen than is asked for the best fresh eggs, 

 clearing up about $60 by the deal. A profit of 150 per cent, in 

 six months leaves Wall Street out of sight. There are two 

 absolutely sure methods of keeping eggs, both of which I 

 print. These methods are the soluble glass and the lime water 

 methods. Of the two I prefer the soluble glass, as cleaner and 

 more convenient. Bear in mind, however, that no method 

 under the sun will keep eggs fresh which are not fresh when 

 laid down ! 



LIME WATER METHOD. 



Slack four pounds lime, and then add four pounds salt. 

 stirring well together. Add eight gallons water. Stir and 

 leave to settle. The next day stir again. After the mixture 

 has settled the second time draw off or carefully dip out the 

 clear liquid. Take two ounces each of baking soda, cream of 

 tartar, saltpetre, and a little alum. Pulverize and mix, and 

 dissolve in two quarts boiling water. Add this to the lime 

 water. Put the eggs in a stone jar, small end down, one layer 



