192 ANIMAL FOOD KESOUECES OF DIFFERENT NATIONS, 



of omelettes. The dried yolk forms an agreeable adjunct 

 to soups, or may be mixed with powdered biscuit, in 

 which form it is particularly recommended by the in- 

 ventor as a material out of which a palatable, whole- 

 some, invigorating, and highly-nutritious cake can be 

 quickly made for travellers or soldiers on the march. 



In the counties of Hants and Dorset, pickled eggs con- 

 stitute a very prominent feature in the farmhouse and 

 store-rooms, insomuch that they would be considered 

 by the industrious housewife but indifferently furnished 

 without them. The mode in which the good dames 

 pickle them is simply thus : — At the season of the year 

 when their stock of eggs is plentiful, they cause some 

 four or sis dozen to be boiled in a capacious saucepan 

 until they become quite hard. They then, after remov- 

 ing the shells, lay them carefully in large mouthed jars, 

 and pour over them scalding vinegar well seasoned with 

 whole-pepper, allspice, some pieces of ginger, and a few 

 cloves of garlic. When cold they are bunged down close, 

 and in a month are fit for use. Where eggs are plenti- 

 ful, the above pickle is by no means expensive, and, as 

 an acetose accompaniment to cold meat it cannot be out- 

 rivalled for piquancy. 



At the London Dairy Show in 1884 there were up- 

 wards of thirty entries of eggs preserved in different 

 ways, and there was a great variety of methods adopted. 

 Quite a number were simply packed in common salt, 

 and these were all sufficiently preserved for cooking 

 purposes, and better than very many shop eggs, though 

 the appearance was scarcely so good, for the salt had 

 absorbed a rather large portion of the water of the albu- 

 men or white, consequently, there was a considerable 

 air cavity at the larger end, the presence of which was 

 evident by the sound produced when the eggs were 

 shaken. The taste and smell were unobjectionable ; but 

 it is probable, that these eggs would not sell well. The 

 third-prize eggs, exhibited by Mr. C. W. Pearce, of 

 Buckingham, packed by this method, and Dr. Benson's 

 second-prize lot were first rubbed in butter and then 



