EGGS.
Of the quality of eggs you can always judge correctly by looking at them toward the light: if they are translucent they are good; if they look dark they are old—or you may get a chicken, when you only paid for an egg.
Many methods for preserving eggs are recommended. Packed away in fine salt they will keep, but, like salt meat, have not the same flavor as fresh. Set them on their small ends in a tight cask, and fill it with pure lime-water, and they will keep, but it changes their flavor. This, however, is a very common method. The best way known to us, is to pack fresh eggs down in Indian meal, allowing no two to touch each other. Keep very dry in a cool cellar, and they will remain for months unchanged.