Put some fresh eggs in a large basin or jar and pour lime-water over them. Two days after, take out the eggs and look through them carefully. Put away those which are at all cracked. Those which are quite in good condition put into a second jarful of lime-water, and stand this jar in the cellar. See that the eggs are always covered by the lime-water. They will keep for quite six months or more. The first jarful of lime-water can be used to try another lot of eggs.

This is another and even simpler way of preserving eggs, which we find answers perfectly well here: Fill a small shallow box deep enough to cover the eggs - cardboard does quite well - with chaff. Put the fresh eggs, just laid, into this with the points downwards. Tie on the lid; and when you have more than one box, they can be tied together as they fill. The whole reason of this plan is that the box should be reversed once every twenty-four hours. If this is really done, the eggs keep perfectly fresh for weeks - so fresh that they are not to be distinguished from new-laid eggs, except that they poach beautifully; which, as everyone knows, a new-laid egg does not, any more than a stale one. If the boxes are tied together, it is no trouble turning them over beyond remembering it. The natural history of this is that when the egg is laid the germ is alive, and if the egg lays on its side the germ is not only alive, but grows for many days. When the germ in the egg has consumed its nourishment, it dies from cold, and instantly the egg goes bad. By putting the eggs end downwards, and turning them daily, the germ dies at once and never grows, and the egg remains good. Many will not believe this. I can only say 'Try it.' If you either turn the box yourself, or have anyone you can depend upon to do it for you, you will not find that it fails.

If you rub perfectly fresh-laid eggs with butter, they keep for a long time. If they have been laid twelve hours before the butter is applied it is no good. Mrs. Roundell says this receipt is of no use: perhaps because she has not tried it with fresh enough eggs.

The word 'egg' reminds me of such an extremely funny anecdote in Mr. Max Müller's 'Auld Lang Syne' that I must crib it. A certain Duke of M------, being very fond of natural history, was much interested in some emus which he possessed. Having occasion to go to town, his agent wired to him: 'The emu has laid an egg. In your Grace's absence we have taken the largest goose we could find to hatch it.'

I am told that the receipts both in my former book and those in 'Dainty Dishes' were considered extravagant. I have now found a cheap little book, called 'Economical Cookery,' by Kate Addison, which meets the want and is true to its name. At the end are two or three most useful hints. If you want your onions to fry a good colour, do not peel them. Another hint is that if you boil corks for five minutes before using them they fit in the bottles much tighter, and so preserve what is inside much better.

There is a French confectioner named De Bry (45 Southampton Row, and New Oxford Street, London), whom I have only lately got to know, and who has the excellent device: 'Vendre bon pour vendre beaucoup.' He sells jams which will be highly appreciated by that increasing class - jam-eaters. I recommend this motto to all those who bottle fruit and make jams, especially in our colonies. I have been lately given a large sample of West Indian jams, but they are not up to the mark. I should imagine there was a great opening for all kinds of preserved fruits, syrups, jams, etc., from abroad, where so many excellent fruits grow almost wild. But they never can be a commercial success if not done carefully. They must look pleasant to the eye, be juicy, and not too sweet. The French alone seem to have the art of knowing how to bottle and preserve fruit. I can buy in London bottled French raspberries, not preserved in sugar at all, and as fresh and good as if newly gathered from a garden; indeed, better than from my garden, where in dry seasons raspberries always fail.