8 INTRODUCTION. 



blowing an egg in the old-fashioned way, which possesses two 

 or three advantages over the modem process (among others, 

 that of not requiring expense, to many persons an important 

 consideration*) : — 



Holding the egg lightly between the thumb and forefinger 

 of the left hand, with a sharp pin in the right hand, make a 

 small hole at or near the smaller end, and at the greater, or on 

 the same side, a large one in accordance with the size of the 

 egg, which is next placed between the thumb and forefinger of 

 the right hand. Then place your mouth at the smaller hole, 

 and breathe out genilybut steadily, and the contents, if fresh, 

 run out at the other. Be sure that none are left, and even 

 remove, if possible, the lining of the shell, though no risk 

 should be run of breaking the latter. When any difficulty 

 occurs, shake the egg, or give a quick puff if safe to do so ; 

 otherwise, inject a little water from the mouth. In certain 

 cases, shaking is even preferable to blowing. During the pro- 

 cess of incubation, the contents of an egg thicken, and the 

 young is gradually formed, untU the blowing finally becomes 

 impossible. When the egg is not fresh, enlarge the larger 

 hole (but never the other), and blow persistently and patiently, 

 taking care that the yolk or young does not, by suddenly 

 slipping out, allow the egg to collapse between your fingers, 

 or break it by being forced through too narrow an exit. If 

 the contents are too thick to blow easily, they should be care- 

 fully cut off with small scissors, whenever protruding beyond 

 the shell. If it is impossible to blow the egg, enlarge the 

 holes so as to allow the gas to escape freely, but surround 

 them with camphor-gum, as otherwise the odor is extremely 

 disgusting, and the egg, after losing its original colors, grad- 

 ually drops to pieces. I have seen eggs successfully kept in 

 this way, decomposition being quickened by the occasional in- 

 jection of water. 



The modem and very general manner of blowing eggs 

 necessitates the use of several instruments : the blow-pipe and 

 egg-drill, which are the most important, the syringe, forceps, 



• Blow-pipes and egg-drills of ex- easUy obtMnable that these oonsidera. 

 cellent quality are now so cheap and tions no longer have weight. — W. B. 



