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EGGS—How to Preserve Them, Four Plans.
Whatever excludes the air prevents the decay of the egg. What I have found to be the most successful method of doing so, is to place a small quantity of salt butter in the palm of the left hand and turn the egg around in it, so that every pore ¦of the shell is closed; then dry a sufficient quantity of bran in an oven (be sure you have the bran well dried). Then pack them with the small ends down in a layer of bran and another of eggs until your box is full; then place in a cold, dry place. If done when newly-laid, they will retain the sweet milk and curd of a new laid egg for at least 8 or 10 months. Any oil will do, but salt butter never becomes rancid, and a very small quantity of butter will do a very large quantity of eggs. To insure freshness, I rub them when gathered in from the nests; then pack when there is a sufficient quantity. —E. Alexander.
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