Having provided small casks like oyster barrels, fill them with fresh laid eggs, then pour into each cask, the head of which is supposed to have been first taken out, as much cold thick lime water as will fill up all the void space between the eggs, and likewise completely cover,- them, the thicker the lime water is the better, provided it will fill up all the interstices and be liquid at the top of the cask, this done, lay on the head of the cask lightly. No farther care is necessary, than merely to prevent the lime from growing too hard, by adding occasionally a little common water on the surface, should it seem so disposed, and keeping the casks from heat and frost.

The eggs when taken out for use are to be washed from the adhering lime in a little cold water, when they will have both the appearance and qualities of fresh laid eggs, the lime preserving them from shrinking or putridity.
 

The most simple and easy mode of preserving eggs is to rub the outside of the shell, as soon as gathered from the nest with a little butter or any other grease that is not foetid filling up the pores of the shell, the evaporation of the liquid part of the egg is prevented and either by that means or by excluding the external air, which Fourcroy supposes destroys the milkiness, which most people are fond of in new laid eggs, that milkiness will be preserved for months, as perfect as when the egg was taken from the nest.

American Farmer, Volume II, p. 267, 1820.