244 PRESER VING AND SALE OF EGOS. 



lime in two gallons of water, stir occasionally 

 for two days, when, after allowing it to settle, 

 the clear liquid can be poured off into jars. 

 Select the eggs (as fresh as possible) very care- 

 fully. The slightest crack or blemish in the 

 shell would destroy the whole contents of a jar. 

 Put in the eggs gently, and fill up to within 

 three inches of the surface with the lime-water. 

 Place a lid of wood or a plate upon the eggs to 

 keep them down ; tie up the jar, and label it, 

 marking the date of preserving, and number of 

 dozens. Eggs will soon become scarce, and 

 consequently dear, but those preserved as I have 

 directed will keep fresh and good for twelve 

 months, and may be used in the kitchen with 

 perfect confidence. I repeat, however, that 

 though the process is simple, like anything else, 

 it requires to be effected with care. Where 

 valuable poultry is kept, eggs cannot be sent to 

 market ; and, indeed, the price is so low at this 

 season, there is no inducement to sell, unless for 

 hatching, when one or two guineas per dozen 

 can be readily commanded. 



