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Eggs, Preserved

Whatever process be adopted, the eggs should always be newly laid. A solution of gum arabic, if not too expensive, will be found to answer well. Smear the eggs thoroughly, and, when dry, cover with powdered charcoal, bran, or sawdust. They may also be preserved by plunging them in a net in boiling water for about twenty seconds, and then packing in bran, etc. To keep a longer time, make a solution of quick-lime, salt, and cream of tartar, in the proportion of three pounds of lime, one ounce of cream of tartar, and half a pound of salt, to about five or six quarts of boiling water. When quite cold, cover the eggs with the solution, and throw a thick covering over the vessel. Salt, as in all cases of food preservation, is good here. Cover the bottom of a box or barrel with salt, and lay in as many eggs as it will take without touching each other. Throw in salt, finely powdered, enough to fill up the spaces between the eggs, and to make another layer or cover. Continue to place eggs and salt alternately, and let the top be at least an inch deep of salt: press the salt down firmly, that no air shall enter to the eggs, and cover with a cloth and a tight-fitting lid. Store in a dry, cool place.