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 

 egg, 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 

 egg, 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 



