1002 



POULTRY. 



To preserve eggs, make a pickle of 2 qts. of salt and 65 gallons 

 of water and one bushel of pure stone lime. Slake the lime in a 

 part of the water, then put in the balance of the water and the salt ; 

 stir well, let it settle, and then withdraw the clear pickle. When 

 packing, put in about 18 inches of pickle and one foot of eggs. Use 

 a large colander with handle to put in the eggs. It is a good plan 

 to pour on each layer a little of the milky sediment of the vessel 

 holding the pickle^. When near 3 or 4 inches of the top of the egg- 

 vessel, put in 2 or 3 inches of the slaked lime sediment on top, first, 

 however, placing a factory canvas over the top of the pickled eggs, 

 and then keep it all constantly covered with pickle. When taken 

 out for market, clean the eggs in cool water, wipe off the lime-specks 

 if any, dry quickly, and pack. 



Fia. 1347. 



