eal the pores of the shell air-tight,
as the air which finds its way into the egg through the pores of the
shell causes gradual decomposition. Various methods are devised to
exclude the air and thus preserve the egg. A good way is to dip
perfectly fresh eggs into a thick solution of gum-arabic,--equal parts
of gum and water,--let the eggs dry and dip them again, taking care that
the shells are entirely covered with the solution each time. When dry,
wrap separately in paper and pack in a box of sawdust, bran, salt, or
powdered charcoal, and cover tightly to keep out the air.

There is a difference of opinion as to which end should be placed down
in packing; most authorities recommend the smaller end. However, an
experienced poultryman offers the following reasons for packing with the
larger end down: "The air-chamber is in the larger end, and if that is
placed down, the yolk will not break through and touch the shell and
thereby spoil. Another thing: if the air-chamber is down, the egg is not
so liable to shrink away."

It would be well for housekeepers to make the test by packing eggs from
the same lot each way and noting the result.

Melted wax or suet may be used to coat the shells. Eggs are sometimes
immersed and kept in a solution of lime water, a pound of lime to a
gallon of cold water, or simply packed in bran or salt, without a
previous coating of fat or gum. By any of these methods they will keep
for several weeks. Eggs, however, readily absorb flavors from
surrounding substances, and for that reason lime water or salt solution
are somewhat objectionable. Nothing of a disagreeable odor should be
placed near eggs.

Eggs for boiling may be preserved by placing in a deep pan, and pouring
scalding water over them. Let them stand half a minute, drain off the
water, and repeat the process two or three times. Wipe dry, and when
cool, pack in bran.

Eggs should be kept in a cool, not cold, place and handled carefully, as
rough treatment may cause the mingling of the yolk and white by
rupturing the membrane which separates them; then the egg will spoil
quickly.

The time required for the digestion of a perfectly cooked egg varies
from three to four hours.

It is generally conceded that eggs lightly cooked are most readily
digested. What is generally termed a hard-boiled egg is not easily acted
upon by the digestive juices, and any other manner of cooking by which
the albumen becomes hardened and solid offers gre