142 THE FARMER AT HOME. 



poor ignorant creatures did indeed hear his threat with indifference, 

 while others listened to it with a degree of astonishment ; but when 

 the moon hegan gradually to be darkened, all were struck with fear. 

 They immediately ran with consternation to their houses, and returned 

 instantly, loaded with provisions. 



EFFLUVIA. Fluxes, or exhalations of minute particles from 

 any body ; or emanations of subtle corpuscles from a mixed sensible 

 body by a kind of motion of transpiration. Odoriferous bodies every 

 one knows, are continually emitting substantial effluvia, by means of 

 which they excite in us the means of smelling. These minute efflu- 

 via are sometimes perceived by the eye, in form of fumes and 

 vapors. 



Some bodies are found to emit effluvia for a great number of 

 years, without any considerable loss, either as to bulk or weight ; as 

 different odorous bodies, the tenuity of whose emanant corpuscles is 

 incredible ; not but that the loss they sustain by the continual emis- 

 sion of effluvia may be made up to them by the reception of other 

 similar efflnvia of the same kind of bodies diffused through the air. 

 That affluvia are emitted to very great distances, we have a notable 

 proof in odoriferous effluvia being in many cases perceived at the 

 distance of many leagues. Again, that the generality of effluvia 

 retain the proper color, smell, taste, and other properties and the 

 effects of the bodies whence they proceed, and this even after they 

 have passed through the pores of other solid bodies, we have abun- 

 dant proof. 



EGGS. Eggs differ very much according to the birds that lay 

 them, as to their color, form, bigness, age, and the different way of 

 dressing them ; those most used in food are hen's eggs ; of which, 

 such as are new laid are best. As to the preservation of eggs, it is 

 observed, that the egg is always quite full when it is first lain by the 

 hen, but from that time it gradually becomes less and less so, to its 

 decay ; and however compact and close its shell may appear, it is 

 nevertheless perforated with a multitude of small holes, though too 

 minute for the discernment of our eyes, the effect of which is a daily 

 decrease of matter within the egg, from the time of its being laid ; 

 and the perspiration is much quicker in hot weather than in cold. 

 To preserve eggs fresh, there needs no more than to preserve them 

 full, and stop the transpiration ; the method of doing which is, by 

 stopping up the pores with matter which is not soluble in watery 

 fluids ; and on this principle it is, that all kinds of varnish, prepared 

 with wine, will preserve eggs fresh for a long time, if they are care- 

 fully rubbed all over the shell ; tallow, mutton fat, and even fresh 

 butter, are also good for this purpose ; for such as are rubbed ove r 

 with any of these will keep as long as those coated over with 

 varnish. 



