Or beat up the white of an egg with a saltspoonful of salt, and apply in the same manner.
Or apply shellac or copal varnish.
Or apply by tbe same method a thick coating of collodion dissolved in alcohol, or a coating of paraffin or of linseed oil.
Or place in the palm of the band a little salt butter or pure salted lard, and turn the egg about until every portion of the surface has been cov ered with the grease. Thus a small amount of lard or butter "will cover a large number of eggs. Pack with the small ends down in bran or other substance as described above.
Or pack eggs, greased with salted lard or butter, betvveen layers of common salt Take care to store in a perfectly dry, well-ventilated place where the eggs will not freeze. Eggs thus stored can be preserved for sev eral months.
Or for home use, dip the egg for 10 or 20 seconds into boiling water. This forms a thin coating of albumen inside of the shell that partially doses the pores. Remove from the boiling water and dip into a thin sugar sirup made by dissolving 5 pounds of brown sugar in a gallon of water, and set aside to dry. Small quanti ties of eggs may be dipped in these liquids by means of a colander or suspended in a wire or wicker basket. But take care to shake them slightly so that every part of the shell will be exposed to the solutions. When dry, pack as above.
Or to preserve eggs for a longer period of time, they may be immersed in a solution of lime with other sub stances, in water. The celebrated English patent of Jayne consisted in slaking fresh stone lime in a wooden tub or barrel with just enough water to dissolve it, and afterwards thin ning with cold water to a point that will just float a fresh egg. Then, for each bushel of lime, stir in 2 pounds of salt and potuid of cream of tar tar. Immerse the eggs and keep them below the surface by means of a floating cover of wood weighted just enough to rest upon the eggs without crushing them.
Or for a small quantity of eggs, the same recipe would require about 1 ounce of salt, ounce of cream of tartar, and 1 quart of lime.
Or a standard American recipe consists in packing the eggs with the small ends down, in a crock or firkin, and covering them with a cold solu tion of 1 pound of lime, 2 ounces of salt, and ounce of saltpeter, dis solved by stirring in boiling water and allowed to stand overnight be fore using.
Or to 3 gallons of water, add 1 pint of fresh slaked lime, pint of common salt, and 2 ounces of salt peter.
Or a more elaborate recipe calls for 4 pounds of fresh stone lime to be slaked in 12 gallons of water. Stir in 2 pounds of salt and let stand for 24 hours. Decant the pure lime water without disturbing the sediment. Dis sOlve separately in one gallon of boiling water gi ounces of soda, 2i ounces of cream of tartar, 2i ounces of saltpeter, 2i ounces of borax, and 1 ounce of alum. Mix this solution
with 10 gallons of the pure lime wa ter. Pack the eggs, point down, in suitable tubs or casks, and cover with this liquid. They must be kept be low the surface by means of a cloth or wooden cover and suitable weights. This quantity is sufficient for about 75 dozen eggs. The same proportions may be observed for smaller quan tities.
Or pack the eggs in stone crocks, points down, and pour over them melted lard as cool as it will blow, or just before it sets, and allow it to harden about them.
Packing pack eggs for transportation, layers of newspaper or any soft, cheap paper that may be available will be found safer than oats or bran. Crumple a number of newspapers, and lay them in the bot tom of the box or basket, and bring them up well around the sides. Pack the eggs close together so that they cannot roll against each other. Lay over them 2 or 3 thicknesses of paper, on this another layer of eggs, and so on. Throw over the top 2 or 3 thick nesses of coarse burlap and fasten it around the outside of the package with cord. Eggs packed in this way in a clothes basket may be driven in a wagon over the roughest roads without breaking.
Or to pack for market, obtain an egg case, manufactured for this pur pose, which will serve as a model for making cases at home. Or they can be made at trifling expense by the local carpenter. It will be found that the cost of these cases will be more than repaid in convenience and in preventing breakage.
Pickling Eggs.—Prepare a spiced pickling liquid the same as for spiced cucumber or other pickles.
Or boil in a cheese-cloth bag for 15 or 20 minutes in 1 quart of white wine or pure cider vinegar, 1 ounce of raw ginger, 1 ounce of allspice, 2 blades of mace, 1 ounce of pepper, 1 ounce of salt, 3 or 4 cloves of garlic, and 1 ounce of mustard seed. Boil for this quantity of pickle, a dozen eggs for 10 minutes. Place to cool in a pan of cold water. Remove the shells, pack them in a crock, and when perfectly cold, pour the pic kling liquid over them. Lay over the top a folded cloth to keep the eggs under the pickling liquid, and tie over the top of the jar a thickness of cotton batting. They will be ready to use in about 4 weeks.
Dried Eggs.—Break any quantity of eggs in a suitable receptacle, and beat them well with an egg beater. Spread out in a thin layer on a elean earthenware platter, and let them dry into a paste. Pack closely in glass jars and seal.
Or pour the beaten eggs into glass jars and set the jar in a pan of hot water at about a temperature of 125° F. until the moisture is evaporated and the egg becomes hard. Seal un til required for use. They can then be dissolved with about 3 times their own bulk of cold water, and beaten up together, when they will be found to have retained much of their origi nal flavor.