Domestic Encyclopædia (1802)/Supplement/Egg

EGG.—In February 1791, a patent was granted to Mr. William Jayne, for his composition, which is calculated to preserve eggs.—He directs one Winchester bushel of quick-lime, 32 oz. of salt, and 8 oz. of cream of tartar, to be incorporated with such a quantity of water as will reduce the mixture to that consistence, in which an egg will float with its top above the surface.—In this liquor the eggs are to be kept; and the patentee asserts, that they may thus be preserved perfectly sound, for the space of two years at the least.