Fayetteville observer. [volume] (Fayetteville, Tenn.) 1850-1966, 1854-03-02
Gbe farnlrr.
Zoos For Winters use.

CQig$ arr lltOSelJ iNOll1fSSSCu Ol- diDu-
men, mixed witha minute quanti-
ty ofthe salt of sulph, r. phospho-
rus, lime and mag hesia. The
shell consists mostly OF lime. Of
the whole weight, the shell consti-
tutes about the one -terth, the !
white slx-tenths and tt e yplk three
tenths. Few animal substances
are SO putrescent as eggs unless
preserved with care. The shell,
composed mostly as it is with lime
glued together with a trife of ami
maFmatter, is It's most natural and
safe depository. Yet even the
shell yields gradually to the action
of the atmosphere, so that q part
Of the watery fluid escapes, and
and air occupies its place, thus in
juring the quality oft.
The great secret then Of pre-
serving eggs, is to keep the interi-
or in an unadulteratedstate. This
isbest done by lime water, in which
a little common salt is infused
This constitutes fluid perfectly
indestructable byair, and one that
is SO allied to the nature of the
shell as rot to be absorbed by it:
or thro' it into the interior of the
egg. On the other hand, salt or
lime in dry state, will act Oh the
j, moisture of the egg, as will strong
ashes. Thisplan also, will save
more eggs in. a given space Of time
than any other. 1t will also admit
keeping them in cellar rs c, or 50
damp, and, had al most said, ever
so foul, since nothing will be likely
to act on thelime water. As eggs
are very nearly of the specific
gravity Of water, and so near will
it.. have but little doubt that egg
barfelled up tightly in lime-water
could betranSpor ted safely as pork
Lime-water may be made in tho
most careless manner. Sever
hun red pounds Of water viii dis
solve about one pound of lime. A
pint Of lime therefore, thrown into
barrel of water, is enough, while
ten times as much can do no.hurt
and will not alter the strength 0
it. The salt, which do not deeFr
very Important, should be put IL
ina 81 pail quantity, say a quart t
bar rel. All are aware that ;
very large quantity of salt may },
diSs0lF led in water. Brine, strohl
enough for por K 4, would undoubteH
ly huf it eggs.
Ha wing made your Underwater
in barrels if you be a merchant
and in stone pots you are smal
hon sehoIder, drop the eggs on til
TOP of the water, when they WI
settle down safely 1t is probabl
important that no bad eggs go in
as lis supposed by some that the
Wluld iniure others. 10 4 est you
eggs put them in clean wa ter, re
iecting all that rise. A bette
remedy is to look at them thrdug
tube-say a roll OF piper, b
Daylight, or hold them betwee
your eye and a good candle b
night. If the eggs are fresh the,
will in either case look transpa
rent. If they are a little injure
they will look darkish. # mue
injured they viii lookcntirely darl
Eggs,wellput up in this nannel
will keep, I cannot tell how Ions
but untii they are much NO re pleI
tv and cheaper than at present
quite long enough.
T.eached ashes well dried, an
even grain, have kept eggs yer
well, in my experience, but n
method is so cheap and obvious a
the lime water. Is lime absorb
carbonic and thus becomes insolu
be, so almost any limeb even tho
It has been Stacked for months
will answer the purpose. Lin
water permitted to stand still Wi
be Immediately covered with.
transparent film. This is the linn
of the water uniting with the car
bonic acid of the atmosphere, am
returning to the state OF lime-ston
and does not hurt the eggs
send you this long account Q
small thing, not because 1t i
new; but because many people for
get old ard very familiar things
Receipt for Making Bread-T'
make the most. sweet, white, light
and best bread, without the use Q
yeast.talze a tablespoonful ofpound
ed saleratus, dissolve it lnE half
tea-cup full Of warm water, rub i
well through three pounds Of flour
and then mix it up with buttermilk