AN EGG PRESERVING FLUID.
Dissolve one pint of salt in one gallon cf water ; slack two pounds of quicklime in three gallons of water ; when entirely slacked, stir and allow it to settle two or three times and then pour the clear liquid off into a crock or any receptacle that can be covered, and add the salt water, making in all four gallons of liquid. Eggs placed in this must be perfectly fresh, clean and not cracked. They must be lowered into the liquid, and not allowed to drop to the bottom of the crock, thereby running the risk of being broken. No treatment of eggs before putting in brine is necessary.
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https://paperspast.natlib.govt.nz/newspapers/DTN18951019.2.55.10
Bibliographic details
Daily Telegraph (Napier), Issue 7499, 19 October 1895, Page 6 (Supplement)
Word Count
113AN EGG PRESERVING FLUID. Daily Telegraph (Napier), Issue 7499, 19 October 1895, Page 6 (Supplement)
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