TESTS OF THE FRESHNESS OF EGGS. 60 
evaporation through the pores of the shell and 
takes in more air. Hence the smaller the air 
cell the fresher the egg. Fresh eggs will sink 
in pure water, and if salt be added to the water 
the proof of their purity will be still stronger. 
Uncertain ones will stand on one end, while bad 
ones will float. 
If totally bad, a large portion of the contents 
of an egg are in a gaseous state, and therefore 
it is very light, while a fresh egg is heavy ; 
egos may thus be compared in the hand. 
When an egg rattles if shaken, it is of doubt- 
ful freshness ; for this shows that the air space 
is large and the inner lining loose. 
This is not a desirable test, since such treat- 
ment might break the yolk bag or the skin 
lying next the shell, and in either case hasten 
the decomposition. 
Another test is to place the large end against 
the tongue. If slightly warm it indicates that 
the shell is full and the contents good; if cold, 
that that end of the shell is empty, and life 
extinct. 
When any number of eggs is to be used in 
