CHAP. XI. MODERN EGG OVENS. 137 



applies each singly to his upper eyelid. Those 

 which are cold prove the chickens to be dead, but 

 warmth greater than the human skin is the favour- 

 able sign of their success. 



At length the chicken, breaking its egg, gradually 

 comes forth : and it is not a little curious to see 

 some half exposed and half covered by the shell ; 

 while they chirp in their confinement, which they 

 evince the greatest eagerness to quit. 



The total number of days is generally twenty- 

 one, but some eggs with a thin shell remain only 

 eighteen. The average of those that succeed is 

 two thirds, which are returned by the rearers to 

 the proprietors, who restore to the peasants one 

 half of the chickens ; the other being kept as pay- 

 ment for their expenses. 



The size of the building depends, of course, on 

 the means or speculation of the proprietors : but 

 the general plan is usually the same ; being a series 

 of eight or ten ovens and upper rooms, on either 

 side of a passage about 100 feet by 15, and 12 in 

 height. The thermometer in any part is not less 

 than 24° Reaum. (8()° Fahr. *) ; but the av^erage 

 heat in the ovens does not reach the temperature 

 of fowls, which is 32° Reaum. 



Excessive heat or cold are equally prejudicial to 

 this process ; and the only season of the year at 

 which they succeed is from the 15th of Imsheer 

 (23d of February) to the 15th of Baramoodeh 



* Mr. llaiiiiltoii mentions tlic heat of 8STahr. (To reduce Reaiinuir 

 to Fr.hrenheit, imiltiply by !', divide by -i, and add :'yi^ — tiie freezing 

 point}. 



