Eggs may be kept for three or four months, or more, if the pores of the
shell be closed, and rendered impervious to air by some unctuous
application. We generally anoint them with mutton-suet, melted, and set
them on end, wedged close together, in bran, _stratum super stratum_,
the containing box being closely covered.
Another method of preserving eggs is, to place them into a vessel
containing lime water, or more properly slacked quicklime diluted with
water, to the consistence of a thin cream, taking care that the eggs are
completely covered with this liquid. The first mentioned process is,
however, preferable, and answers exceedingly well.