Secrets of meat curing and sausage making / how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

by B. Heller & Co.

PACKING EGGS.

Query.—D. B. writes: “I have been using your goods for some time back and they give the best of satisfaction. Can you give me a good recipe for packing eggs?”

Ans.—You will find the following very efficient for preserving eggs: To each pailful of water add two pints of fresh slaked lime, one pint of salt and one ounce of White Berliner Konservirungs-Salze; mix well and then fill a barrel half full of this fluid, put the eggs into it and they will keep for a long time. The eggs, of course, should be stored in a cool room. A cool cellar will answer, but the temperature should never be allowed to get too low—never lower than 38 degrees.