Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1880-09-24
AGRICULTURAL.
PRESERVING EGGS.

quantity of eggs, all that Is necessary Is
TO reduce the quantities relatively OF the
articles used:
To make pickle, use stone lime, fine
salt and water in the following proper
tions: Ore bushel of lime, S quarts OF
salt, % l0-quart pals of water. The
lime must be of the finest quality, free
from sand and dirt-lime that Will slake
white. fine and clean. Have the salt clean
and the water pure and sweet, free from
all vegetable or decomposed matter.
Slake the lime with portion of the
water, then add the balance Of the water
and the salt. Stir well three or four
times at intervals, and then let it stand
until we'll settled and cold. Either dip
or draw off the clear pickle into the cask
or vat in which it is intended to preseve
thee ggs. When the cask or vat Is filled
to depth of is inches, begin to put in the
eggs, and when they lie, say about one
foot deep, spread around over them some
pickle that is a little milky i'll appearance,
made so by stirring up some OF the very
light lime particles that settle last. and
continue dong this as each foot OF eggs
! is added. the object of thu Is to have
the fine lime particles drawn IN the pores
of the shells, as they will be by KIND OF
inductive process, and thereby compile
tely seal the eggs. Care should be taken
not to get to much of the lime IN, that Is,
not enough too settle and stick to the
shells Of the eggs and render them dlf-
ficult TO clean when taken ont. J believe
that the chief cause of thin, watery
whites in lined eggs Is that they are not
properly scaled in the manner described.
/ OF, course, another cause Is the putting
/ into the pickle old stale eggs, that have
thin, watery whites. When the eggs are
within about four inches of the top of the
cask or vat, cover them with factory cloth,
and spread on two or three inches of the
| lime that settles in making the pickle,
ani it is of the utmost Importance that
/ the pickle be kept continually up over
d. this lime \ thin basin (holdlpg about
six to eight dozen eggs. punched quite
| full of inch holes, edge muified with
/ leatl er. and = suitable handle about three
| feet long attached, Will be found con-
veniept for putting the eggs into the
pickle Fill the basin with eggs, put
| both under the pickle and turn the eggs
out they VIII go TO the bottom without
breaking.
| When the time comes TO market the
eggs, they must be taken out Of the pickle,
cleaned dried and packed. To clean them
| procure half of a molasses hcgshead or
something like it, filling the same about
! half full of water Have considerable
number Of crates of the right size ito hold
twenty or twenty-fiv dozen eggs. made
/ of laths or other slnts. placed about
/ three-quarters of an inch apart. Sink
one of these crates in the half-hogshead:
take the basin used to put the eggs into
the pickle dip the eggs by raising it up
and down in the water, and, If necessary
to properly clean them, set the crate up
and douse water over the eggs then If
any eggs are found when packing that
| the lime has not been fully removed from,
they should be laid out and all the lime
cleaned off before packing. When the
| eggs are carefully washed, as before des-
cribed, they can be set up or out III II
suitable place TO dry, in the crates. They
should dry quickly, and be packed as
soon as dry In packing, the same rules
should be observed us in packing fresh
eggs. Vats built III a cellar. around the
walls, with about half their depth below
| the surface, about four or five feet deep,
six feet long and four feet wide, are
usually considered the best for preserv-
ing eggs in. although many use and pre-
| fer large tubs made of wood
The place in which the watts are built.
or the tubs set. should be clean and
sweet free from all bad olors. and where
q steady, low temperature can be MAIN
the lower the better, that is, down to
any point above freezing. Besides the
foregoing. other methods for preserving
eggs have been devised, such as warm
lshing. greasing, oiling and rolling in
| flour; but these methods will only an
swer in small way, for an individuals
private use, 1t being nearly or quite as
much as the eggs are worth TO put them
in merchantable shape III fact 1t is near
ly impossible to do 50. as the shells will
never look uniformly clean. Several
processes have been patented and sold to
a considerable extent, but the old lining
process undoubtedly stands ahead up to
the present time. e.-COuuttfg GenficEi0h.
CONSERVATIVE SHEEP HUsBANDRY.
Ii the inner history of individual ez-
perience of flock owners in the United
States could be written, it would un-
doubtedly develop the TACT, that the
| fortunates one to whom wealth has come
with the prospect of permanent stay are,
with rare exceptions, those who have pur
sued what may be designated conserva-
tive policy. They carefully counted the
cost Of the venture before determining to
cast their lot with those who are keepers
of sheep The peculiarities Of surround
ing and their profitable adaptation to
kind and number Of sheep, were careful
ly studied, and the roseate pictures they
revealed were turned DER and DER, and
viewed under the shadows of possible
failure and uncertainty, as well us Ill the
bright sunlight OF hope and promise
The whisperngs Of caution were care
fully noted, and all figures thus suggest
ed given their proper places i'll the debit
column of the future balance sheet The
| fock-master once established in business
under such auspices, was not swayed
from his course by temporary fluctuations
of the wool market at the behest of fash
ion, or the necessities Of spectators. If
wool and mutton were low, his effort was
not to get rid OF his sheep and JOIN the
| throng following the latest sensation. but
rather to SO manipulate his flock MS to
obtain more ounces Of wool and more
| pounds of meat from a given amount of
| feed and labor than he had hitherto been
| setuliHb. ii'iNiiS a hi9t-t4"no nitiSi', h'
could command the highest market price,
and find sale when less meritorious prod
ucts were left in the hands of those who
were responsible for such inferiority.
When tickle ncighbors grew panicky, lac
prudently selected animals from their
llocks, and when the tide again turned
sold the cuttings Of his own flock ut ad
vanced prices. Thus were the foumda
tions Of fortune laid broad and deep, aud
the structure thereon made permanent
AMI inviting NutiDEW LiEs Sfoch JDUy'
nal