Preservation Of Eggs

Itesults gained from prizes oiïered by The London Dairy for the best preserved eggs seem to show that the limo water system is, aJl things censidered, the bost. A pound of lime should be stirred vrith a gallon of water, and the eggs, perfectly fresh, Lmmersed therein In barrels or jars. This excludes air and any geruis tha1 might cause mildew or tuold, and prevents evaporation, so that tho contents of the egg are not reduced in bulk. It is Important to have a Considerable excess of limo to replace nny that uiay becoiae carbonated. The vessels coutaining the eggs should be kopt in a cool, well ven tüated placo. - Ameritan Stockman. "Hiitterinf" in Kiiglmicl. Butttïine, as it is called in EnglanJ, is used so extensively that the dairymen have applicd to parliament i'or a law coinltlling ils name to lx; changed from buttorine to iinirarino. They think that they can liead it oll' in that way. - New York Sun. In California surplus apncots are to be made into wine. Experiment shows that they rnake a richly ilavored wine, clear and effervescent as the best champagne. This summer's niortality ainong young men is stated to be larger than for ten yearg past.