86 THE CULTURE 



be fometimes ftirred and mix'd, with a fmall 

 fpoon made of wood, that they may equal- 

 ly fliare the heat which is ufed in hatch- 

 ing them : the boxes may be near full of 

 eggs till they begin to hatch, after which 

 the eggs muft be fpread thin in other boxes. 



Many authors direct the fleeping of the 

 eggs, in wine made as warm as the fkin, 

 for half a quarter of an hour, and then 

 drying them in a moderate v/armth, by 

 gently rubbing them in a dry napkin, jufl 

 before they are put to hatch. This makes 

 them come out more equally together, for 

 they, at this time, feparate thofe eggs which, 

 after having been half a quarter of an hour 

 ilirred in the wine, fwim at top, and throw 

 them away, or at leaft don't mix them 

 with thofe which fmk ; becaufe they are of 

 a weaker conftitution, and would not be 

 likely to hatch fo foon. This method alfo 

 feparates thofe which are decayed and rot- 

 ten, which may be of good ufe if, as is faid 

 of pullets eggs, the rotten ones will affect 

 the refb. 



I have been the more particular on this 

 circumftance of hatching the eggs, as it is 

 one of the moil neceiTary points in breeding 

 filkworms, yet notwithilanding the many 



and 



