66 



PRESERVING EGG-SHELLS. 



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 cup full 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 

 suffice, 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 



