Relative to the preservation of eggs by immersion in lime-water, M. Peschier has given most satisfactory evidence of the efficacy of the process. Eggs which he had preserved for six years in this way, being boiled and tried, were found perfectly fresh and good; and a confectioner of Geneva has used a whole cask of eggs preserved by the same means. In the small way eggs may be thus preserved in bottles or other vessels. They are to be introduced when quite fresh, the bottle then filled with lime-water, a little powdered lime sprinkled in at last, and then the bottle closed. To prepare the lime-water, twenty or thirty pints of water are to be mixed up with five or six pounds of slaked quick-lime put into a covered vessel allowed to clear by standing, and the lime-water immediately used.
SPIRIT OF THE PUBLIC JOURNALS.
ARRIVALS AT A WATERING PLACE.
SCENE—A conversazione at Lady Crumpton's—Whist and weariness, caricatures and Chinese Puzzle.—Young ladies making tea, and young gentlemen making the agreeable.—The stableboy handing rout-cakes.—Music expressive of there being nothing to do.
I play a spade—such strange new faces
Are flocking in from near and far:
Such frights—Miss Dobbs holds all the aces.—
One can't imagine who they are!
The lodgings at enormous prices,