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To Tell Good Eggs and Keeping Eggs Fresh

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  To Tell Good Eggs and Keeping Eggs Fresh

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From: The Every-Day Cook-Book and Encyclopedia of Practical Recipes, For Family Use - Miss E. Neill - nd (circa 1890)


     Put them in water–if the large end turns up, they are not fresh. This is an infallible rule to distinguish a good egg from a bad one.


     "All it is necessary to do to keep eggs through summer is to procure small, clean wooden or tin vessels, holding from ten to twenty gallons, and a barrel, more or less, of common, fine-ground land plaster. Begin by putting on the bottom of the vessel two or three inches of plaster, and then, having fresh eggs, with the yolks unbroken, set them up, small end down, close to each other, but not crowding, and make the first layer. Then add more plaster and enough so the eggs will stand upright, and set up the second layer; then another deposit of plaster, followed by a layer of eggs, till the vessel is full, and finish by covering the top layer with plaster. Eggs so packed and subjected to a temperature of at least 85 degrees, if not 90 degrees, during August and September, came out fresh, and if one could be certain of not having a temperature of more than 75 degrees to contend with, I am confident eggs could be kept by these means all the year round. Observe that the eggs must be fresh laid, the yolks unbroken, the packing done in small vessels, and with clean, fine-ground land plaster, and care must be taken that no egg so presses on another as to break the shell."
     Eggs may be kept good for a year in the following manner:
     To a pail of water, put of unslacked lime and coarse salt each a pint; keep it in a cellar, or cool place, and put the eggs in, as fresh laid as possible.
     It is well to keep a stone pot of this lime water ready to receive the eggs as soon as laid; make a fresh supply every few months. This lime water is of exactly the proper strength; strong lime water will cook the eggs. Very strong lime water will eat the shell.