Butler citizen. [volume] (Butler, Pa.) 1877-1922, 1880-10-20

and sweet, free from all vegetable or
decomposed matter.
Slake the lime with portion of the
water, then add the balance of the wa
ter and the salt Stir well three or
four times al intervals, and then let it
stand until settled and cold. Either
dip or draw off the clear pickle into the
cask or vat in which it is intended to
preserve the eggs When the cask or
vat is filled to depth of IL inches, be-
gin 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, made so by stirring up
some of the very light lime PARTICLES
that settle last, and continue doing this
as each foot of eggs is added The OBJ
ject of this is to have the fine lime par
ticles drawn into the pores of the shells,
as they will be by kind of inductive
process. and thereby completely seal
eggs. Care should be taken not to
get too much of the lime in, that is, not
enough to settle and stick to the shells
of the eggs and render them difficult to
clean when taken out | believe that
The chief cause of thin, watery whites
in lined eggs is that they are not prop
erly sealed 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, aud it is of the Ut
most Importance that the pickle be kept
continually up over this lime. A thin
basin (holding about six or eight dozen
eggs), punched quite full of inch holes,
edge muffled with leather, and a suita-
bic handle about three feet long attach
ed, will be found convenient for put
ting the eggs into the pickle. Fill the
basin with eggs, put both under the
pickle and turn the eggs out; they will
go to the bottom withou. 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 molasses
hogshcad, or something like it, filling
the same about half full of water. Have
a considerable number of crates of the
right size (to hold twenty or twenty
five dozen eggs made Of laths or other
stats, placed about three-quarters of an
inch apart Sink ore of these 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 are
found when packing that 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 described,
they can be set up or out in suitable
place to dry, in crates. They should
dry quickly, and be packed as soon as
dry. Inpaeking the same rules should
be observed as in packing fresh eggs.
Vats built in 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 usual
ly considered the best for preserving
eggs in, although many use and prefer
large tubs made of wood.
The place in which the vats are built
or the tubs set, should be clean and
sweet, free from all bad odors, and
where a steady low temperature can be
maintained-the lower the better, that
is, down to any point above freezing.
Beside the foregoing other methods
for preserving eggs have been devised,
such as vanishing, greasing, oiling and
rolling in flour; but these methods will
only answer in small way, for an in
dividual's private use, it being nearly
or quite as much as the eggs are worth
to put them in merchantable shape in
fact, it is nearly impossible to do so, as
the shells will never look uniformly
clean. Several processes lhave been
patented and sold to considerable ex-
tent, but the old lining process un-
doubtedly stands ahead up to the pres
ent time Country Gentleman.