THE EMIGRANT'S HAND-BOOK. 453 



evaporation. If the end of a fresh egg be applied to the 

 tongue, it feels cold, but that of a stale egg feels warm, 

 because the white of the former being in contact with the 

 shell, abstracts the heat from the tongue more rapidly than 

 the air bubble in the latter. 



To preserve eggs completely fresh, therefore, this trans- 

 piration must be stopped, and the egg kept full. Any kind 

 of varnish will answer this purpose, but the most conveni- 

 ent substance is mutton suet, or a mixture of that and beef 

 suet. This is rubbed over the eggs ; the most effectual 

 method is to dip the eggs into this melted in a pipkin ; olive 

 oil will also answer. They should be afterward wiped, 

 to take off the superfluous fat or oil, which might become 

 rancid, for all that is wanted is to stop up the pores. After 

 this anointing, the eggs should be set on end with the small 

 end uppermost, wedged close together, one layer over 

 another in bran, the containing box being closely covered 

 up. Laid upon the side, the yolk will adhere to the shell. 

 They thus come into use, at the end of a considerable time, 

 in a state almost equal to new laid eggs. They should 

 be done over with the suet as soon as possible after they 

 are laid. Some cover them with a solution of gum arabic, 

 which is preferable to fat. Eggs are sometimes packed 

 in bran, meal of any kind, wood-ashes, salt, or charcoal 

 powder ; but these substances are not nearly so effectual 

 alone, as when the eggs are first done over with the above- 

 mentioned substances, as they can have but a slight influ- 

 ence in preventing the transpiration we have mentioned. 

 Eggs should never be suffered to continue in the nest 

 above a day, since the warmth which they receive in it 

 from the hen is inimical to their keeping. It should be 

 observed, that on the third day after the hen begins to sit on 

 her eggs to hatch them, they are rendered unfit for use. 



It is said that the dealers in eggs immerse them for a 

 moment in oil of vitriol, diluted with water, as a means 



