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1036
Enquire within upon everything
·
Robert Kemp Philp
592
1643.
Preserving
Eggs
(2).
Another
Method.--The
several
modes
recommended
for
preserving
eggs
any
length
of
time
are
not
always
successful.
The
egg,
to
be
preserved
well,
should
be
kept
at
a
temperature
so
low
that
the
air
and
fluids
within
its
shell
shall
not
be
brought
into
a
decomposing
condition;
and,
at
the
same
time,
the
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.
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