In the early spring or fall when eggs are plentiful and at their best,
pack them away for future use. Use strictly fresh eggs with perfect
shells (no cracks). Buy water glass at drugstore. Use ten parts water to
one of water glass. Boil water, when cool add water glass and beat well.
Use an earthen jar or crock, pack in rows and pour over the liquid
mixture to cover well. Place old plate over eggs in crock to keep them
under water. Put cover on jar and keep in cool place. More eggs may be
added at any time if well covered with the liquid mixture.
For fifteen dozen eggs use one quart water glass.