Democratic Sentinel, Volume 6, Number 24, Rensselaer, Jasper County, 14 July 1882 — Preserving Eggs for Winter. [ARTICLE]

Preserving Eggs for Winter.

For family use, in the cold months of the year, when most kinds of fowls lay but few eggs, and when the price at retail ranges from 50 to 60 cents per dozen, it is well to have a supply on hand, and we receive frequent inquiries a» to how eggs may be preserved for this purpose. A friend who has practised the following plan for many years informs us that he has had no difficulty through this simple method in preserving eggs the year through. In the summer, after the hatching time is passed, collect from thirty to fifty dozen (or buy them fresh, when eggs are 15 to 25 cents a dozen) and prepare a liquid, thus: One pint of common salt, one pint of lime, dissolve in four gallons of boiling water ; let it settle, and put the eggs into the liquor in stone jars when cold. Cover the eggs entirely in the liquid, and use “stone,” and not soft crockery-ware jars. On no account use casks, wooden firkins, tubs, or anything but stone vessels. Thus imbedded, eggs will keep for twelvemonths, and come out in good shape. —Poultry World.