| Show BEST WAY or OF preserving EGGS john wetherby Wet herby berby of geneva new york sends the following receipt for preserving eggs to the country gentleman 11 take a pine barrel an old gish fish barrel well clea cleaned fied out answers ans ana vers vcrs very well and put in the eggs eggs when they are sound fresh and clean I 1 t then ther er cover them with limewater lime water made like common whitewash white wash the lime settles around the eggs and the water stands on the lime the eggs all under lime loo look at the barrel once and a while to bee see if four inches of water little more or less covers the whole if the water is all dried up the lime gets hud hard and they are difficult to take out when wanted and you have to carry them somewhere else to wash off the lime so always keep the water on the top this ilme lims water must be made at least two weeks before died you ou pour in the eggs tr t r your eggs will be boiled hard enough to carry in in your pockets when I 1 am putting away eggs for future use I 1 use a pine pail to wet the lime in and stand it by py the he 4 side of the barrel in the cellar until it is is cold enough then pour on the eggs and fill the pail again and when it has been stirred two or three times and stood two or three weeks reeks do as before and so on till I 1 get through kee keep the vessels covered to keep out all dirt or t the i eg eggs gs will look a poor dingy m color be careful about this in the lime and you will have fine white eggs I 1 cannot tell how lon ion lour they will keep as s I 1 never saw any spoil I 1 have bave some that are five years arid and a hair half old as good as they ever were I 1 always preserve in this wa way y and have done so over thirty years with perfect success I 1 have seen people have eggs all spoiled and have heard them say they would never put any more in limewater lime water they put them in limewater as soon as it is wet vet up and boiled them hard enough eniti L h for a frenchmans French mans breakfast if I 1 transport eggs I 1 barrel tham with oats well shaken down and headed up they do as well for a voyage voyage of W two 0 o or three weeks but for daily uge at sea for whaling haling m or other long iong on za voyages the first method is sure and perhaps the best known |
