98 EGYPTIAN METHOD. 



soon as enough are brought in to fill half the 

 ovens the process is begun. The eggs are 

 arranged three deep, on a bed of straw and 

 light dust. The fuel is then lighted, and 

 kept up for ten days. Having no thermom- 

 eters to regulate the heat, they depend on 

 their long experience, practised tact, and the 

 frequent application of the egg against the 

 eyelids. The eggs are turned and examin- 

 ed, and the addled and unfecundated eggs 

 removed. At the end of ten days fresh eggs 

 are placed in the vacant ovens ; the old fires 

 are put out, and fresh ones are lighted, so 

 that they do not receive quite the same heat, 

 but nearly as much, through the lateral holes 

 in the ovens. 



When hatched, the persons engaged in 

 superintending the process return to the 

 owners two chicks for every three sound 

 eggs received ; and this is their only com- 

 pensation. 



It is now that the real difficulty commen- 

 ces, and one which will always present in- 

 surmountable obstacles, except in countries 

 situated like Upper Egypt. So free is this 



