--_Quarterly Review_.
* * * * *
_Preservation of Eggs._
Relative to the preservation of eggs by immersion in lime-water, M.
Peschier has given most satisfactory evidence of the efficacy of the
process. Eggs which he had preserved for six years in this way, being
boiled and tried, were found perfectly fresh and good; and a
confectioner of Geneva has used a whole cask of eggs preserved by the
same means. In the small way eggs may be thus preserved in bottles or
other vessels. They are to be introduced when quite fresh, the bottle
then filled with lime-water, a little powdered lime sprinkled in at
last, and then the bottle closed. To prepare the lime-water, twenty or
thirty pints of water are to be mixed up with five or six pounds of
slaked quick-lime put into a covered vessel allowed to clear by
standing, and the lime-water immediately used.
* * * * *
SPIRIT OF THE PUBLIC JOURNALS.
ARRIVALS AT A WATERING PLACE.
SCENE--A conversazione at Lady Crumpton's--Whist and weariness,
caricatures and Chinese Puzzle.
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