STANDARD RECEIPTS. 495 



TO PRESERVE OR PICKLE EGGS. 



To Keep 'Eiggs Without Spoiling. For each twelve quarts of 

 water put in one pint of fresh slaked lime, and one pint of common salt, 

 mix well, fill a barrel about half full of this fluid, then with a dish, let 

 the fresh eggs down into this, and they will settle right side up with 

 care every time, and they will keep any reasonable length of time with- 

 out any further care than to keep them .covered with the fluid. Eggs 

 may be laid down in this way any time after June. 



2. Dip them into a solution of gun-cotton, (collodion), so as to ex- 

 clude the air from the pores of the shells, or the collodion may be applied 

 with a brush. 



3. Keep them at the temperature of 40° F. or less in a refrigerator. 

 Specimens have been exhibited, which were fourteen months old, and 

 still perfectly fresh and sweet. 



4. Pack the eggs in a cask with the smaller end downward, and fill 

 the cask with melted tallow. This method is practiced very extensively 

 in Russia and in other parts of Europe, and is generally successful. 



5. Apply with a brush a solution of gum arable to the shells, or im- 

 merse the eggs therein; let them dry, and afterwards pack them in dry 

 charcoal dust. This prevents their being aifected by any alterations of 

 temperature. 



6. Eggs may be presei-ved by keeping them buried in salt, or dipping 

 them during two or three minutes in boiling water. The white of the 

 eggs then forms a kind of membrane, which envelops the interior, and 

 defends it from the air. 



7. Take of quick-lime one pound; salt, one pound; saltpetre, three 

 ounces; water, one gallon. It is necessary that the solution be boiled 

 ten or fifteen minutes, and when cold put in the eggs, small end down- 

 ward, using a vessel lined with lead, and placing in a cold but dry 

 cellar. 



8. Get a good sweet wooden box, put ab.out an inch of salt on the 

 bottom; take sweet grease of any kind, lard or drippings, rub the eggs 

 all over with it and put them, the little end down, in the salt; then 

 spread a layer of salt and then add more eggs. 



9. Dissolve gum shellac in alcohol, whf,n the mixture inay be applied 

 with a common paint brush. "When dry, pack in bran, points down- 

 -ward. Eggs so preserved will keep a long D-xie. When about to be 

 nsed, the varnish may be washed off. 



