208 MY WiV EXPERIENCE. 



quicklime, in the proportion of two pounds to 

 four gallons of water ; this must stand a day, at 

 least, till the residue has settled at the bottom of 

 the vessel; the clearer portion is then poured 

 over the eggs, so as to cover them. 



Should the jar not be full, fresh eggs are added 

 from time to time, and as the lime water rises, 

 it is poured into another jar, ready to be filled in 

 like manner. Some use salt for preserviag eggs; 

 I have tried it, and found it worse than useless. 

 It hardens the yolk, and renders the egg uneat- 

 able. 



Be careful that the eggs are at least an inch 

 below the surfaceof the water; place a plate, or 

 lid of wood, over them, to prevent their floating; 

 tie up the jar, and label it, stating the date, and 

 number of dozens. 



These eggs are only worth, perhaps, sixpence 

 a-dozen at the time, but when you use them 

 (which will be in the scarce season, for they keep 

 good many months), they wiU be worth Is. 4d. 

 at least. 



For even culinary purposes foreign eggs, — the 

 collection of months, — find ready purchasers at 



