A COMMERCIAL POINT OF VIEW. 73 



day of filling tlie jars, it becomes necessary to rarefy the 

 air in the jars even in summer, although not to such a 

 degree as during cold weather. The air in the jar being 

 thus rarefied, its permeation through the shell will not 

 only be prevented, but the excess of air in the egg will 

 actually be withdrawn until the equilibrium is reestab- 

 lished. 



3. Are the egg's not affected by the heat whilst being 

 packed? 



Although the jars are placed in boiling water, the in- 

 ternal temperature never exceeds blood-heat, and as eggs 

 are not affected by that temperature, which is the same 

 as that at which they come from the hen, it becomes 

 only necessary to avoid packing the eggs against the jars 

 without a lining of cocoa-nut refuse, which ought to be 

 perfectly dry, and used warm for packing. 



4. How can you tell -when ajar is air-tight P 



To ascertain whether a jar is air-tight when empty is 

 easy enough ; it is merely necessary to fill the jar with 

 boiling water, and when tlioroughly warm to empty out 

 the water, then close the jar quickly with the air-tight 

 cover, and place it inverted in a tub of cold water. The 

 air in the jar thus rarefied will be condensed by the cold 

 ^vater. If not perfectly air-tight, some water will find its 

 way into the jar, which can be ascertained by opening the 

 latter a few hours afterwards. This test, however simple, 

 cannot be applied to filled jars, as it would be necessary 

 to open the jars again. Now, this very same question I 

 put to several pickling firms, and obtained the unsatis- 

 factory reply that they consider when jars are air-tight 

 when empty they will be equally so when filled. This, 



