PRESERVED EGGS 



123 



is nearly full, being sure at all times, however, to have at 

 least 2 inches of the solution covering the top layer of eggs. 

 When it is found that the solution is evaporating, additional 

 solution should be added. 



Limewater method. Whenever water glass can not be 

 obtained, the following method may be used in its stead. 

 Many regard this method entirely satisfactory, although 

 instances are known where eggs so preserved have tasted 

 sUghtly of lime, a probable result of the fact that the eggs 









es'ss 



Figure 118. 



have thin shells. Slake 2 pounds of unslaked lime with a 

 little water and add 5 gallons of water that has previously 

 been boiled and allowed to cool. The mixture should be 

 allowed to stand until the lime settles and the liquid is clear. 

 Place clean fresh eggs in a clean earthenware jar and dip out 

 the clear lime water, pouring it into the vessel until the eggs 

 are covered. This quantity of solution will be sufficient to 

 preserve from 25 to 30 dozens of eggs. At least 2 inches of 

 the solution should cover the top layer of eggs. Some pre- 

 fer to add a pound of salt with the lime water mixture, but 

 for good results it is not necessary to do so. 



