Eggs.
TO judge properly of an egg, put the greater end to your tongue, and if it feels warm, it is new; but if cold, it s stale; and according to the degree of heat or cold there is in the egg, you will judge of its staleness or new-ness. Another method is this: Hold it up against the sun or a candle, and if the yolk appears round, and the white clear and fair, it is a mark of its goodness; but if the yolk is broken, and the white cloudy or muddy, the egg is a bad one. Some people, in order to try the good-ness of an egg, put it into a pan of cold water; in this case, the fresher the egg is, the sooner it will sink to the bottom; but if it is addled or rotten, it will swim on the surface of the water.
The best method of preserving eggs, is to keep them in meal or bran; though some place them in wood-ashes, with their small ends downwards. When necessity obliges you to keep them for any length of time, the best way will be to bury them in salt, which will preserve them in almost any climates; but the sooner an egg is used the better.