air outside of its shell should be
excluded, in order to prevent its action in any way upon the egg.

1644. Preserving Eggs, (3) Mixture for.

The following mixture for preserving eggs was patented several years
ago by Mr. Jayne, of Sheffield. He alleged that by means of it he
could keep eggs two years. A part of his composition is often made use
of--perhaps the whole of it would be better. Put into a tub or vessel
one bushel of quicklime, two pounds of salt, half a pound of cream of
tartar, and mix the same together, with as much water as will reduce
the composition, or mixture, to that consistence that it will cause an
egg put into it to swim with its top just above the liquid; then place
the eggs therein.

1645. Preserving Eggs (4).

Eggs may be preserved by applying with a brush a solution of gum
arabic to the shells, and afterwards packing them in dry charcoal dust.

1646. Improving Bad Butter.

Bad butter may be improved greatly by dissolving it in thoroughly hot
water; let it cool, then skim it off, and churn again, adding a little
good salt and sugar. A small portion can be tried and approved before
doing a larger quantity. The water should be merely hot enough to melt
the butter, or it will become oily.

1647. Rancid Butter.

This may be restored by melting it in a water bath, with some coarsely
powdered animal charcoal, which has been thoroughly sifted from dust,
and strained through flannel.

1648. Salt Butter.

Salt butter may be freshened by churning it with new milk, in the
proportion of a pound of butter to a quart of milk. Treat the butter
in all respects in churning as fresh. Cheap earthenware churns for
domestic use may be had at any hardware shop.

1649. To Preserve Milk.

Provide bottles, which must be perfectly clean, sweet, and dry; draw
the milk from the cow into the bottles, and as they are filled,
immediately cork them well up, and fasten the corks with pack-thread
or wire. Then spread a little straw at the bottom of a boiler, on
which place the bottles, with straw between them, until the boiler
contains a sufficient quantity. Fill it up with cold water; heat the
water, and as soon as it begins to boil, draw the fire, and let the
whole gradually cool. When quite cold, take out the bottles and pack
them in sawdust, in hampers, and stow them in the coolest part of the
house. Milk preserved in this manne