Originally Published:
Jubilee Cook Book, 1887
Original Images:

Fourteen quarts of unslacked lime, two tablespoons each of salt, cream tartar and salt petre. Stir two or three times and let stand twenty-four hours before using. Dip off as close as you can without roiling, then add four quarts of lime, the same amount of other ingredients as above, let settle and use as above directed. After which begin anew.

This is a valuable recipe.

The liquor is dipped off into the crock in which you wish to pack your eggs.