must be spread out until perfectly dry, when they 
are ready for the market. 
III. By the use of alcohol. 
Put the cocoons in a box, as nearly air- 
tight as possible. First put in enough cocoons to 
make a layer six inches deep. Upon every super- 
ficial square foot of these, sprinkle half a pint of 
alcohol. Place layers of six inches each, one upon 
the other (sprinkling each layer), until the box is 
filled. Let them stand for twenty-four hours, and 
during that time sufficient heat will be created to 
stifle the chrysalides. 
IV. By camphor. 
Line the inside surface of an ordinary barrel with 
paper, so as to make it nearly air-tight. Use about 
a pound of camphdr to the barrel. Sprinkle a little 
in the bottom of the barrel, put in six or seven inches 
of cocoons, then sprinkle a little more camphor, 
and so continue until the barrel is filled. Close the 
barrel, and let it stand for two or three days. 
After the stifling has been completed by any 
of the means described, the cocoons should be 
placed on cloths and dried, in order to preserve 
them from moulding, w T hich is very likely to occur. 
When thoroughly dried, they can be packed in 
boxes and sent to the market. 
