66 PRESERVING EGG-SHELLS. 
ment proportioned to the egg. Thus, for a swan’s 
egg, use the point of your penknife; for a robin’s, 
take a small pin. Having made the hole at the sharp 
end, make one at the blunt end; and let this last 
hole be as small as possible. This done, apply your 
mouth to the blunt end, and blow the contents of the 
ege through the sharpend, where the hole is larger. If 
the yolk will not come out freely, run a pin or a wire 
up into the egg, and stir the yolk well about. Now get 
a cupful of water; and, immersing the sharp end of 
the shell into it, apply your mouth to the blunt end, 
and suck up some of the water into the empty shell. 
Then put your finger and thumb upon the two holes, 
shake the water well within, and, after this, blow it 
out. The water will clear your egg of any remains 
of yolk or of white which might stay in after the 
blowing. If one sucking up of water will not suf- 
fice, make a second or a third. 
An egg, immediately after it is produced, is very 
clean and pure ; but by staying in the nest, and by 
coming in contact with the feet of the bird, it soon 
assumes a soiled appearance. To remedy this, wash 
it well in soap and water; and use a nail-brush to 
et the dirt off. Your egg-shell is now as it ought 
to be; and nothing remains to be done but to pre- 
vent the thin white membrane (which is still inside) 
from corrupting. 
Take a wine-glass, and fill it with the solution of 
corrosive sublimate in alcohol. Then immerse the 
sharp end of the egg-shell into it, keeping your 
finger and thumb, as you hold it, just clear of the 
solution. Apply your mouth to the iittie hole at the 
blunt end, and suck up some of the solution into the 
