To Keep Eggs

Be sure that the eggs are fresh. Place them points down in a stone jar or tight firkin, and pour over them the following brine, which is enough for a hundred and fifty:—

One pint of slacked lime, one pint of salt, two ounces of cream of tartar, and four gallons of water. Boil all together for ten minutes; skim, and, when cold, pour it over the eggs. They can also be kept in salt tightly packed, but not as well.

Source: The Easiest Way in Housekeeping and Cooking, H. Campbell