1 Sepr., 1899. ] QUEENSLAND AGRICULTURAL JOURNAL. 319 
Now arrange the eggs in layers, sprinkling them with these ashes—casks 
are suitable receptacles, kept in an open place, dry, cool, and free from odour. 
Pour the liquid on the eggs so as to cover them, and shut the receptacles down 
without fastening them. To give the eggs a fine polish, coat them lightly with 
vaseline, paraffin, &c., before sending them away. 
Yet another idea comes from England, and the Agricultural Gazette gives 
it thus :— 
The eggs are placed in jars containing lime water, or in some liquid com- 
pound, or rubbed in grease, or simply packed in dry salt, or bran or sharps. The 
last method—packing in sharps—is least trouble, and having found it quite 
dependable, this is the process I always follow. All that is necessary is to keep 
air absolutely from the eggs, and thus arrestdecomposition, In the first place, 
only fresh eggs must be used. When the egg basket and its contents are brought 
into the house, the preserving should begin right away, as the Americans say. 
The ordinary biscuit tin makes a capital receptacle for the eggs, the 7-lb. size for 
choice, ‘They can generally be obtained, if the housekeeper has none to spare, 
from a grocer’s shop for a trifling amount. Use coarse sharps, thirds, or pollard, 
the name varies in different localities, fresh, sweet ; pack carefully ; be sure no 
two eggs touch each other or the sides or bottom of the box or tin; about 4 
dozen eggs will go to a 7-lb. biscuit tin. Pat the sides gently to fill all crevices, 
and be sure when the top row is covered that the tin is as full as it will hold ; 
a single sheet of brown paper should be laid on top before the lid goes on. See 
that this fits securely, and tie it down; or, better still, put a wrapping of brown 
paper over the tin and sealing-wax the ends in addition to tying. The eggs 
will now keep for months and he fit for boiling as well as cooking. Stow 
away ina dry cupboard, and give an occasional turn to prevent the yolk sticking 
to the shell. The ends, I should say, are to be packed standing upright. This 
method is cleaner than greasing, and there is no fear of any extraneous flavour 
clinging to the egg, as often occurs to those preserved in lime water or some 
liquid compound. One should be careful not to crack any shells when packing. 
but if fowls are well supplied with oyster shells or similar material, the eges will 
stand a good deal of pressing and packing. 
COMPRESSED COFFEE. 
The Engineer of 16th June says: —A. process has been invented and patented in 
Brazil for preparing coffee in tabloids by a system of compression. It is argued 
that not only will there be less expense in exporting coffee in this form, but 
that the consumer will be more certain of thus receiving for his use the pure 
unadulterated article, 
TO STOP A RUNAWAY HORSE, 
Scanceny a week passes in any year that human lives are not jeopardised by 
horses taking fright and running away. ‘The man who can devise some means 
which will surely prevent this will be a great public benefactor. Some one who 
professes to know states that runaway accidents seldom occur in Russia. 
Jt is asserted that in Russia a horse that is addicted to the habit of 
running away has a thin cord with a running noose around his neck at the neck 
strap, and the end is tied to the dashboard. ~ 
A traveller says :—I saw in the Corso a phaeton with two spirited horses 
bolt. They were driven by a lady, and I expected to see instant destruction. 
But the lady coolly grasped a thin cord, and within 80 yards the horses eame to 
afull stop. I afterwards met the lady, and expressed surprise at the skill with 
which she stopped the runaways. . 
She treated it as a trifle, and told me accidents from runaway horses are 
unknown in Russia, as no one but a lunatic would drive without the cord. 
When a horse bolts he always takes the bit in his teeth, and the skill of the 
driver is useless. The moment the pressure comes on the windpipe the horse 
knows he has met his master. : 
