Eggs may also be preserved for cooking by packing them in sawdust, in an earthen vessel, and covering the top with melted mutton suet or fat; as fruit is sometimes preserved. They are also said to keep well in salt, in a barrel arranged in layers of salt and eggs alternately. If the salt should become damp, it would penetrate through the pores of the shell and pickle them to a certain extent. M. Gagne says that eggs may be preserved in a mixture made of one bushel of quick-lime, two pounds of salt, and eight ounces of cream of tartar, with sufficient water to make it into a paste of a consistency to receive the eggs, which, it is said, may be kept in it fresh for two years; but eggs become tasteless when preserved with lime. It may be as well to mention here that eggs are comparatively wasted when used in making a rice pudding, as they render it too hard and dry, and the pudding without them, if properly made, will be just of the right consistency. "Another way to preserve eggs," says Mr. Dickson, "is to have them cooked in boiling water the same day they are laid. On taking them out of the water they are marked with red ink, to record their date, and put away in a cool place, where they will keep, it is said, for several months. When they are wanted for use, they are again put into hot water to warm them. The curdy part which is usually seen in new-laid eggs is so abundant, and the taste is said to be so well preserved, that the nicest people may be made to believe that they are new laid. At the end of three or four months, however, the membrane lining the shell becomes much thickened, and the eggs lose their flavour. Eggs so preserved have the advantage of not suffering from being carried about." "It ought not to be overlooked," says Mr. Dickson, "with respect to the preservation of eggs, that they not only spoil by the transpiration of their moisture and the putrid fermentation of their contents, in consequence of air penetrating through the pores of the shell; but also by being moved about, and jostled when carried to a distance by sea or land. Any sort of rough motion indeed ruptures the membranes which keep the white, the yolk, and the germ of the chick in their proper places, and upon these becoming mixed, putrefaction soon follows." If the eggs are to be kept for setting, place a box, divided by partitions into divisions for the eggs of the different breeds, in a dry corner of your kitchen, but not too near to the fire; fill the divisions with bran previously well dried in an oven; place the eggs in it upright, with the larger ends uppermost, as soon as they are laid, and cover them with the bran. Mark each egg in pencil with the date when laid, and description of breed or cross. They should be kept in a cool place or a warm place according to the season. Airtight jars, closed with airtight stoppers, may be used if the eggs are intended to be kept for a very long time.