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Eggs—To Keep Nine Months. —
Wright, in his poultry book, recommends the following method for preserving eggs: To 4 gals, of boiling water add 1/2 a peck of new lime, stirring it some little time. When cold, remove any hard lumps there may be with a sieve, add 10 ozs. of salt, 3 ozs. of cream of tartar, and mix thoroughly. The mixture should stand a fortnight before using. The eggs to be packed as closely as possible, and to be closely covered up. If put in when new laid, he says they will keep nine months. "
Remarks. —This is something of the character of the old English patented recipe, except In that it recommends the mixture to stand a fortnight (two weeks) before using, which will temper it nicely, as the plasterer says of his mortar Were it not that Mr. Wright says "remove any hard lumps, " etc., I should suppose he meant slacked lime, but this would have no lumps in it which need be put in, hence he, too, means "quick, " or unslacked lime, which is pretty
certain to have lumps, and which, if left in, is liable to break the eggs that might settle upon them, if not removed.
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