EGYPTIAN METHOD. 97 



not found successful. Portuguese travellers 

 had also brought to light the mode employ- 

 ed by the Chinese. This consisted in pla- 

 cing the eggs, on their larger end, in sand, 

 over a stove The French improved upon 

 this, using a small portable oven, and lay- 

 ing the eggs on feathers. The heat was 

 supplied by four lamps. 



The Egyptian method is now well known, 

 and a few words concerning it may not be 

 out of place. The edifice is built of un- 

 burned bricks. It has a passage in the cen- 

 tre, with from three to eight rows of ovens 

 on each side. Each oven is two stories 

 high, the upper one communicating with 

 those on each side, and with the lower, 

 and the lower with those adjoining in the 

 same way. There is an apartment beneath, 

 where the live fuel (charcoal made from 

 dung) is placed. There are other buildings 

 around it, to contain fuel, eggs, chickens, and 

 sleeping-places for the attendants. These 

 are all built and kept in repair at the public 

 expense. About the middle of January pub- 

 lic notice is given to bring in the eggs. As 



