|THE Scientific American gives this as an excellent mode of preserving
eggs: "Take fresh, ones, put a dozen or more into a small willow basket,
and immerse this for five seconds in boiling water, containing about
five pounds of common brown sugar per gallon, then pack, when cool,
small ends down, in an intimate mixture of one part of finely powdered
charcoal and two of dry bran. In this way they will last six months or
more. The scalding water causes the formation of a thin skin of hard
albumen near the inner surface of the shell, and the sugar of syrup
closes all the pores."
The Scientific American neglects, however, to add that when you open
them six months after they were picked and preserved, the safest way is
to open them out in the alley with a revolver, at sixteen paces. When
you have succeeded in opening one, you can jump on a fleet horse and get
out of the country before the nut brown flavor catches up with you.