202 THE FARMER'S 



ftilly as well for pork, with the exception that the 

 latter should not be soaked in water. 



Manner of preserving Eggi perfectly fresh for 

 twelve months. 



Havino- provided small casks like oyster bar- 

 rels, fill them with fresh laid eggs, then pour into 

 each cask, the herd being taken out, as much 

 cold thick lime water as will fill up all the void 

 space between the eggs, and likewise completely 

 cover them. The thicker the lime water is the 

 better, provided it will fill up all the interstices, 

 and be liquid on the cop of the cask. This done 

 lay on the head of the cask lightly. No farther 

 care is necessary, than merely to prevent the lime 

 from growing too hard, by adding occasionallp a 

 little common water on the surface, should the 

 lime appear to be growing hard, and keeping the 

 casks from heat and frost. 



The eggs, when taken out for use, are to be 

 washed from the jadhereing lime in a little cold 

 water, when they will have the appearance and 

 qualities of fresh laid eggs, the lime preserving 

 them from shrinking or putridity. 

 To preserve hams y. or other smohed meat ^ through 

 the summer. 



Wrap up the meat in tow, of either flax or hemp, 

 after shaking out the loose shives, and pack it in 

 a tierce or barrel, taking care that there be next 

 the tierce and between every piece of meat, a 

 thick layer of tow packed in as close as possible; 

 then set it away in a dry cellar or upper room. It 

 is enough that the barrel or tierce be sufficient to 

 keep the mice out, as no fly or insect will enter 

 the tow. 



