The several modes recommended for preserving eggs any length of time are not always successful. The egg, to be preserved well, should be kept at a temperature so low that the air and fluids within its shell shall not be brought into a decomposing condition; and, at the same time, the air outside of its shell should be excluded, in order to prevent its action in any way upon the egg. The following mixture was patented several years ago by a Mr. Jayne. He alleged that by means of it he could keep eggs two years. A part of his composition is often made use of - perhaps the whole of it would be better. Put. into a tub or vessel one bushel of quick-lime, two pounds of salt, half a pound of cream-of tartar, and mix the same together, with as much water as will reduce the composition, or mixture, to that consistence that it will cause an egg put into it to swim with its top just above the liquid; then put and keep the eggs therein.