Of the quality of eggs you can always judge correctly by looking at them
toward the light: if they are translucent they are good; if they look
dark they are old--or you may get a chicken, when you only paid for an
egg.
Many methods for preserving eggs are recommended. Packed away in fine
salt they will keep, but, like salt meat, have not the same flavor as
fresh. Set them on their small ends in a tight cask, and fill it with
pure lime-water, and they will keep, but it changes their flavor. This,
however, is a very common method. The best way known to us, is to pack
fresh eggs down in Indian meal, allowing no two to touch each other.
Keep very dry in a cool cellar, and they will remain for months
unchanged.