POULTRY DICTIONARY AND CALENDAR. 345 
No metal of any kind should come in contact with the 
salicylic acid soJution. Eggs preserved by either method 
must be used soon after being taken from the pickle. 
Loomis Recipe.—To thirty gallons of soft water, add 
five pounds salt and thirteen pounds lime; stir it a little 
every hour or two for one day. Now take one-half 
pound borax, one-half pound cream tartar, one-half 
pound saltpeter, one and one-half ounces alum, pulverize 
and mix thoroughly, dissolve in two gallons of boiling 
water, and add to the other lot. Let stand till settled, 
pour off all the clear solution and put the eggs in that. 
I have tried this method and know it to be good. 
Borav.—Hight ounces of borax, two ounces common 
salt, six ounces boracic acid, thoroughly pulverized, is 
an old recipe for preserving eggs that has beeu exten- 
sively advertised. The directions say: Put the above 
ingredients in a jar, stir thoroughly, and stand one week; 
then take one pound of the mixture and dissolve in five 
gallons of water; have the solution boiling hot, and dip 
a shallow wire basket filled with eggs into the boiling 
liquid so that the eggs will be covered, and out again as 
soon as possible. Pack the eggs thus treated in barrels 
or patent boxes, and turn packages upside down twice a 
week to prevent the yolk from settling to one side, and 
the eggs may be kept perfectly fresh for a reasonable 
length of time. The same liquid may be used over and 
over again until it is all absorbed. This recipe is for 
100 dozen of eggs. 
Lime Recipee-—My wife has just used in custards 
(which were very no) ha last of eggs put down sixteen 
months ago. I slaked one pound of lime slowly in one 
gallon of boiling water, and-added a spoonful of salt. 
The eggs were put in a pork barrel (a butter firkin will” 
not do), and the solution poured in until it covered 
them. They kept perfectly.—[J. 8. R., Gloucester, 
Mass. 
