90 PROFITS IN POULTRY. 
being perforated to drain off the liquid. The eggs are 
lowered to near the bottom, and gently rolled out, with 
little risk of breakage. Here they remain until required 
for sale. If they were fresh when packed away, they 
will come out after three or four months so little changed 
that few persons would be able to distinguish them from 
fresh ones. When wanted for sale they are taken out of 
the pickle with the dipper, and carefully placed in the 
crate, shown at Fig. 53. This is made of laths; but an 
open splint baaket would answer the purpose as well. 
|| 
RRNTTINTVn NU} AU 
Fig. 53.—cRATE FOR IMMERS- Fig. 54.TuB FOR DRAINING 
ING EGGS. THE EGGS. 
A large low tub, as half a hogshead, is provided, and 
two boards are placed across the top, as seen in Fig. 54. 
The crate of eggs is placed upon the boards, and water 
is run through it until all perceptible traces of lime are 
removed. In this method of preservation there is noth- 
ing that may not be done in a small way, and with any 
substituted apparatus which will answer the purpose, 
One thing is imperative—the eggs must be fresh when 
packed, or they cannot be kept in a good condition for 
several months. 
