846 PROFITS IN POULTRY. 
Lime and Brine.—It is a very easy matter to preserve 
eggs, by using a mixture of lime water and brine. I 
sell all my winter-laid eggs, except occasionally a thin- 
shelled one, and still have an abundance of hen fruit to 
use in the family whenever needed during the period of 
high prices. Equal quantities of salt and lime, and a 
small quantity of cream of tartar, are put into a water- 
tight barrel or vessel, and water is poured in until the 
mixture is of the right consistency. If the receptacle 
for the eggs and the preparation is not perfectly water- 
tight, it will be necessary to make a very thick, pasty 
mixture, but if water-tight a thin liquid will do. I use 
one-fourth pound of cream tartar to five pounds each 
of salt and lime. At the time of the lowest prices—in 
May—fresh eggs not more than three days old are put 
into the mixture. These eggs are used whenever prices 
are high until the next May. During ten years of expe- 
rience I have put down thousands of eggs, and never 
had any spoil that were right at first.—[W. W. N., 
Litchfield County, Ct. 
Another Recipe.—Lime, two quarts; salt, one quart; 
cream of tartar, three ounces; boiling water, eight gal- 
lons; stir well and let cool. It is immaterial whether 
you remove sediment or not, after about two weeks. 
Drop the eggs, as gathered (only the fresh ones), in the 
pickle, and keep covered from the light. 
THE POULTRY YARD PROCESS. 
Take one pint of salt and one quart of fresh lime, and 
slake with hot water. When slaked, add sufficient 
water to make four gallons. When well settled, pour 
off the liquid gently into a stone jar. Then with a dish 
place the eggs in, tipping the dish after it fills with the 
liquid, so they will roll out without cracking the shell, 
for if the shell is cracked the egg will spoil. Put the 
eggs in whenever you have them fresh. Keep them 
covered, in a cool place. 7 
