INTRODUCTION. 9 
that of not requiring expense, to many persons an important 
consideration) :— | 
Holding the egg lightly between the thumb and forefinger of 
the left hand, with a sharp pin in the right hand, make a 
small hole at or near the smaller end, and at the greater, or on 
the same side, a large one in accordance with the size of the 
ego, which is next placed between the thumb and forefinger of 
the right hand. Then place your mouth at the smaller hole and 
breathe out gently but steadily, and the contents, if fresh, run 
out at the other. Be sure that none are left, and even remove, 
if possible, the lining of the shell, though no risk should be 
run of breaking the latter. When any difficulty occurs, shake 
the egg, or give a quick puff if safe to do so; otherwise, inject 
a little water from the mouth. In certain cases, shaking is 
even preferable to blowing. During the process of incubation, 
the contents of an egg thicken, and the young is gradually 
formed, until the blowing finally becomes impossible. When 
the egg is not fresh, enlarge the larger hole (but never the 
other), and blow persistently and patiently, taking care that 
the yolk or young does not, by suddenly slipping out, allow 
the egg to collapse between your fingers, or break it by being 
forced through too narrow an exit. If the contents are too 
thick to blow easily, they should be carefully cut off with small 
scissors, whenever protruding beyond the shell. If it is im- 
possible to blow the egg, enlarge the holes so as to allow the 
gas to escape freely, but surround them with camphor-gum or 
the like, as otherwise the odor is extremely disgusting and the 
ego, after losing its original colors, gradually drops to pieces. 
I have seen eggs successfully preserved in this manner, decom- 
position being quickened by the occasional injection of water. 
The modern and very general manner of blowing eggs 
