TO KEEP EGGS

Put a two-inch layer of salt in bottom of stone jar, then a layer of fresh eggs, small end down ; then salt, then eggs, and so on till jar is full, with a layer of salt at top; cover and put in cool place- but not where they will freeze. Or, dip the eggs in melted wax, or a weak solution of gum, or in flax-seed oil, each of which renders the shell impervious to air. For one's own use the latter is a good method, keeping the eggs perfect- ly, but it discolors the shells, and renders them unfit for mar- ket.

Eggs and Omelets.