72 
The Australasian Book of Poultry. 
Where eggs have travelled any distance it is well to at once unpack, and allow them to remain 
undisturbed for at least twenty-four hours before placing them in the Incubator or under a hen. This is not 
done by many purchasers, we firnil)- l)elic\"e, but should iici'cr he neglected, as the contents of the eggs are 
considerably disturbed after, perhai)s, a rough journey of some hundreds of miles, and the application of heat 
to them while in this condition too often s[>ells disaster. 
The vendor of eggs from prize stock should always ha\-e in mind what is expected of him ; and if a 
beginner, having bought either eggs or birds from some reliable breeder to foimd his stock, and these birds 
being fairly good all round, the question at once arises, are his stock birds, from which the eggs are offered, 
mated so as to give satisfaction to the [)urchaser ? Often this is not so. By chance they may be mated so 
as to produce like, but there is a fur greater certaintv that they are not mated with any specific object 
whatever, and the results are a crop of almost worthless chickens from good stock ; and he, through 
inexperience, though liaviiig sohi the eggs in good faith, and perhaps from his very best hens, will quickly 
earn a bad reputation. 
Where practical knowledge is wanting, it is wise at all times to call in the assistance of someone who has 
a knowledge of the breed to assist in mating them ; it will always pay to do so. After one object lesson 
observation and practical experience are the best teachers, and there should be no difficulty the following 
season in mating the stock to give the highest results. 
Again, the packing of the eggs is most important, and should be done in a thorough manner, so that the 
customer will receive what he has been paying for — not a lot of cracked and broken or badly jarred eggs. 
Nothing will so effectually damp the ardour of a beginner as to pay a guinea or so for a setting of eggs, and 
receive a broken box with part of the original contents on the outside, part on the inside, and part somewhere 
either on the coach or rail, with perhaps a Ijalance of two or three eggs fit to set. Even the vendor's offer of 
nnferfiies replaced, rarel)' heals the breach, and a second repetition would entirely disgust the buyer. 
Two points for vendors to alwa) s bear in mind are to send out eggs from strong-constitutioned stock 
only, and to send them well and carefully packed, thus doing all that is possible towards giving customers 
perfect satisfaction. This will considerably assist in removing many false impressions as to the bona fides of 
Poultry breeders generally, and if neglected reacts on the whole fraternity. If the vendors make no mistakes 
as to the quality, fertility, and packing of the eggs, buyers would have fewer complaints to make, and the 
whole business would in a short time be placed on a much sounder footing than it has hitherto occupied, 
though there would still be some difficulty in dealing with those purchasers who possess no knowledge 
whatever of Poultry, but if the foregoing precautions are taken, and the buyer advised as to the 
absolute fieeessity of tmpaeking, and allowing the eggs to remain undisturbed for 24 hours before setting, 
disappointments would be reduced to a minimum. 
It will, no doubt, interest our readers, who may wish to preserve eggs, to have the system explained 
which is followed by those who stock large quantities — viz., the lime method, though at the same time these 
limed eggs are not as good by any means as fresh eggs, but still good, and possess the advantage of being 
preserved when cheap, for future use when high or prohibitive in price. To pickle four to five hundred 
dozen of eggs, take 60 lbs. of the best fresh white lime, 1 5 lbs. of clean rock salt, two pounds of cream of 
tartar, and 60 gallons of water, reducing the proportion in accordance with the number of eggs it is desired 
to preserve. Slake the lime with the water as if for whitewash. After thoroughly slaking, allow it to 
stand for 24 hours, stirring thoroughly several times. When well settled, dip off the clear liquid, so as not 
to disturb the lime at the bottom of the cask or tub ; then add the cream of tartar and rock salt to the 
liquid taken out, and place in another cask, stirring occasionally till all is dissolved. This will then be 
ready for the eggs. Place them in the liquid carefully until they are about nine or ten inches in height. 
Then spread over them a cupful of the lime which settled on the bottom of the first tub ; this will be composed 
of minute particles, which effectually closes the pores in the shells of the eggs. Too much must not 
be placed on each layer, as it will increase the labour of cleaning them when required for sale or use ; but if 
you do not allow enough, the pores will not be effectually closed, so that a little too much is better than 
