344 PROFITS IN POULTRY. 
by water glass, the shell should be pricked with a strong 
needle, to prevent bursting. Water glass may be ordered 
of druggists. lime water ranks’ next to water glass. 
The main objection is the slightly musty flavor imparted 
by the lime. To pickle eggs, dissolve one pint of fresh 
slaked stone lime and a pint of salt in three gallons of 
water by boiling. Drain off, and it is ready for use. 
Put the eggs in carefully when fresh, so as not to crack 
the shells. Eggs pickled in this way will keep well, and 
are fully as good as fresh eggs for frying or boiling, but 
not quite so good for cooking purposes. Eggs may be 
kept in a lime solution in a butter firkin as well asa 
barrel. The keg may be kept in a cool place. It is 
best to put the eggs all in at a time, making a fresh so- 
lution of lime when fresh eggs are put in, so that the 
fine particles of the lime will coat the eggs and exclude 
the air. 
National Butter, Cheese and Egg Association’s Method. 
Take one bushel best stone lime, eight quarts of salt, 
twenty-five ten-quart pails of water. Slake the Jime 
with a portion of the water; then add the balance of 
the water and the salt. Stir a few times and let it 
settle. Fill the cask or vat to a depth of eighteen inches, 
and put in a layer of eggs about a foot deep. Now pour 
over them some of the settlings that is a little milky in 
appearance. The object of this is to have the fine lime 
particles drawn into the pores of the shell to seal them. 
Continue this operation till the vessel is full, Put only 
fresh eggs in, if you would take good ones out. Eggs 
may also be preserved by the use of salicylic acid, which - 
may be obtained of druggists. Dissolve a tablespoonful 
in a gallon of boiling water. Fill a stone jar or clean 
cask with eggs, and pour this solution over them after 
it has cooled. Keep the eggs covered with the solution, 
and cover the cask to keep out dust. If kept in a cool 
place, this preparation will be good for three months, 
