60 EGGS, FEATHERS, &C. 



the containing box being closely covered. Laid upon 

 the side, the yolk will adhere to the shell. They thus 

 come into use, at the end of a considerable period of 

 time, in a state almost equal to new-laid eggs for con- 

 sumption, but ought not to be trusted for incubation, 

 excepting in the case of the imported eggs of rare 

 birds. Another method of preservation has lately been 

 recommended in print. To dip eggs in oil, and pack 

 them in salt. At any rate they ought not to be depo- 

 sited on their sides. Our annual import of eggs from 

 France has, of late years, been very considerable. A 

 few years since, the following successful experiment 

 for their preservation was made at Paris. A large 

 number of eggs was placed in a vessel, in which was 

 some water saturated with lime and a little salt. They 

 were kept in that state several years, and, being opened 

 in the month of January, were found in excellent pre- 

 servation, without a single failure. This account was 

 forwarded to me by an English lady, an experienced 

 poultry breeder. The quantity of turkeys and other 

 poultry imported at Dover from France in the month 

 of December, has often exceeded the weight of twelve 

 tons in a week. 



FEATHERS or DOWN intended for use, should be 

 plucked as soon as possible after the bird is dead, and 

 before it is cold, otherwise they are defective in that 

 elasticity which is their most valuable property, and 

 are liable to decay. The bird, should, besides, be in 

 good health, and not moulting, for the feathers to be 

 in perfection : and being plucked, and a sufficient num- 

 ber collected, the sooner they are dried in the oven the 

 better, since they are else apt to heat and stick together. 



