From He "NortH-Cuta Darcy News," or Novemser 28, 1869
The following method for keeping butter. and eggs sweet and good for almost an indefinite length of time, appeared in the "Farmer's Journal" some, time ago, and is written by a master mariner who adopted it with great success. He saysi—I have conveyed my butter to the East Indies and back perfectly sweet, and have crossed the line four times with the same butter on board, and the last year it was as sweet and nice as the first after packing. First, see that your buttermilk is well worked out. Then pack in 12 Ib. oak kegs perfectly. Then Keep the kegs covered with brine made ok your eggs in an oak barrel, and from Turk's Island salt. Keep them under the brine with a weight. In one year' after, if good butter is put in, food and sweet butter. will come out ik Ib. of lime, slaked with one galón of water, add half a handful of salt. Place the eggs in a jar with the small end downward, and when the mixture is cold pour it over them. Eggs preserved in this way are not so good for cake making, as the whites Become thin and are dimeult to froth; jut they answer every other purpose, and may be kept indefinitely. "The experiment is certainly worth trying on a general scale. as it would prove of great benefit to sailors and passengers whilst on a long voyage.
Text read from the printed page and cleaned; old type leaves the occasional error.