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 

 egg through the sharp end, 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 

 get 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 little hole at the 

 blunt end, and suck up some of the solution into the 



