To keep Parsley.
Gather fresh sprigs, and after washing them, chop them fine, and work them into as much butter as will be needed for boiled poultry, lamb, and fish, before the next summer. Put the butter into a stone jar, and cover it with a brine made with nice salt.
To keep Suet.
Pull off the skin or membrane from fresh suet, sprinkle salt upon it, tie it up in a cloth or bag, and hang it in a cool, dry place. It will keep sweet the year round.
To keep Eggs.
To four quarts of air-slacked lime, put two ounces of cream of tartar (that is, two table-spoonfuls), two of salt, and four quarts of cold water. Put fresh eggs into a stone jar, and pour the mixture over them. This will keep nine dozen, provided they are all good when laid down; and after many months, the yolks will be still whole, and the whites stiff and clear as at first. The water may settle away so as to leave the upper layer uncovered. If so, add more. Cover them closely and keep them in a cool place.
Eggs should be laid down when they are at the lowest market price.
To cleanse a Calf's Head and Feet.
Take them as soon as the animal is killed, wash them clean, and in order to remove the hair, sprinkle pulverized rosin over them and dip them for an instant in scalding water. The rosin will dry immediately, and they can be easily scraped clean. Soak them from one to three days in cold water, changing it repeatedly.