Feathers. 1 13 



every body knows tlie value of a fresh-laid 

 egg. They will retain their moisture and 

 goodness, however, three or four months, 

 or more, if the pores of the shell be closed 

 and rendered impervious to the air, by 

 some mictuous appUcation. We generally 

 anoint them with mutton suet melted, and 

 set them on end, wedged close together, 

 in bran, stratum sufer stratum^ the contain- 

 ing box being closely covered. Laid upon 

 the side, the yolk will adhere to the shell, 

 lliey thus come into use, at the end of a 

 considerable period of time, in a state al- 

 most equal to new-laid eggs, for consmnp- 

 tion, but ought not to be trusted for incu- 

 bation, excepting in the case of the imported 

 eggs of rare birds. 



Feathers or down intended for use, 

 should be plucked as soon as possible, after 

 tlie bird is dead, and before it is cold, other- 

 wise they are defective in that elasticity, 

 which is their most valuable property, and 

 are liable to decay. The bird should, beside, 

 be in good health, and not moulting, for 



