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as one would think, because in cooking they use cold storage eggs. 

 Clubs are good customers, and will pay a fancy price for a fancy 

 article. Druggists use a large number of brown eggs in connec- 

 tion 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 pri- 

 vate customers is, that one can sell them beside eggs, poultry, veg- 

 etables, 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 opportunity 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 poultryman 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, stir- 

 ring 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 on top of another, and pour 



