The Richmond Indiana palladium. [volume] (Richmond, Ind.) 1854-1855, 1855-09-20

direct from the Queen Of England, who is one
of the most extensive fowl fanciers of that
kingdom.
PICKING EGGs--1n England. at the sea-
son Of the year when the stock of eggs is
plentiful, they cause some four or six dozen to
be boiled in capacious sauce pan, until they
become quite hard. They then. after reno
moving the shells, lay them carefully in large
mouthed jars, and pour over them scalding
vinegar, we'll seasoned with whole pepper, all
spice, ginger, and few cloves or garlic. Then
when colo, bung them down close. In 6
month they will be fit for use Where eggs
are plentiful, the above pickle is BIZ no means
expensive, and as an acetic accompaniment to
cold meat, it canno. be outrivaled for piquan-
cy and govt by the generality of pickles made
in this country.
The above is doubtless very good method
Of picking eggs; but for our part we prefer
putting them down in salt, after dipping them
in whitewash.
To PICKLE EGGs-Any that are lief: from
market, and not wanted for immediate use,
make nice and very pretty pickle to garnish
cold meat with. Boil them until quite hard,
take off the shells. put them carefully in large
mouthed jars, and cover them with cold vim
egar and they will keep well for several
months. If white wine vinegar is used, they
will retain their Wilderness they may be made
beautiful yellow, and the flavor improved
by the addition Of yellow mustard. powdered.
or fine red, by using vinegar in which beets
have been kept.
To PRESERVE EGGs.--A pint Of lime and
pint of salt, mixed with pail Of water, will
preserve eggs for any reasonable time. Ny
wife read it in an old almanac, and tried ii last
year; the eggs We're fresh at the end of six
months, right from the nest.
PRESERVING EGGs.-Some years ago visit
ed friend who lived upon large farm near
the northern boundary of Pennsylvania, and
as it was late in the autumn, expressed sur
prise at the liberal supply of eggs served up at
every meal, in cakes, puddings, DC. The la
dy told me that it was all due to the Hlegiris.
As soon as the hens began to lay in the spring,
they gathered the eggs and covered each one
with coating of lard downwards, in regular
piles the cellar floor. or packed them in
earthern jars, which were then filed with
melted fat mot hot this kept out the air. and
these always afforded plenty for use during
the whole year, besides those taken fresh from
the nests and sent to market This grease or
lard can be purified afterwards, SO as to an
swer for soap, by washing in hot water, and
straining through cloth, then put away to
cool. Packed in this way l have known eggs
sent to China, and have been assured by those
who took them, that they were as good when
they reached Canton as when they left New
York. Quite too fresh for the subjects of the
Brother of the Moon" the mighty ruler Of
the Celestial Empire. who never think an egg
fit to eat until it has smell enough to disgust
school boy.
Another way of keeping eggs is to pack in
jars. and pour lime water over them, which /
keeps the air out, and does not injure them,
for everybody knows that egg shells are com
posed of lime. | know lady who allowed
her children to build wall of eggs against the
cellar wall, by placing them in a bed of
Stacked lime, kept in place by board in front
and one at each end, which were taken away
when the wall was finished; in this way they
Kept perfectly well for several months. But
behold! when they wanted to eggs, they
found the lime had hardened, and was so in
with the shells that they were
obliged to break the lime with Ratchet,
which demolished the wall and eggs at the
same time!
For many years the following compound
has been recommended, with slight variations
until every man, woman and child in the land
mas probably read, or heard of it:
"To a bushel Of quick lime. add two or
hree pounds of salt. and half a pound of
,ream of tartar" Water is added. of course,
0 make thick pickle. into which the eggs
re placed. The provision dealers of New
ork formerly laid down large quantities of
ggs in this way, but many We're lost. have
cen hogsheads filled with eggs, and covered
With this compound. and sometimes not one
n five can be used, when kept nine or ten
months.
l have had better success with common fine
alt alone l take clean tub or barrel. and
ut in layer of salt, SO that the eggs may be
ct on their small ends, and after covering the
urface with compact tier, thus set, put on
acre salt, and proceed as before, and cover the
sst tier with solid coat of salt an inch thick, !
'ell packed down; then l tie two or three .
srge newspapers over the top. then put on
he lid. and the eggs keep six months, in very
God condition. t