This is the old school way of preserving eggs. Just 1 oz of pickling lime per quart of water. They need to be Farm Fresh (unwashed eggs) they keep for 9 months.
I put the quail eggs in October kept in the cupboard. I been eating them and they are over 5 months old. They taste just fine. No difference.

I like the seal, who carved it?

I don't recall his name. Was from out of town and they don't sign their work much around here. Its my dryfish fish cutting Uluk

Thought you might like the baleen and ivory jewelry box, again I don't know ho made it. Bought out of the Saint Marys Airport craft sales cabinet there.



I see I need to clean the counter.

We used Sodium Silicate here when I was young, a couple/three quarts of water glass and 3-4 gal of rainwater in a 5 gallon crock, I've forgotten the exact ratio. Eggs might keep for two years in water glass per USDA, but I never ate any that were over a about a year old. Unwashed eggs will keep for a month or longer on the work top. That ended by about 1960 as REA came in and allowed refrigerators. Great Aunt Ethel still used water glass in the '70s though, she never did get a refrigerator.