E EGGS.--The quality of eggs varies considerably,
according to the food upon which the fowls are fed. Certain foods
communicate distinct flavors, and it is quite probable that eggs may be
rendered unwholesome through the use of filthy or improper food; hence
it is always best, when practicable, to ascertain respecting the diet
and care of the fowls before purchasing eggs.

On no account select eggs about the freshness of which there is any
reason to doubt. The use of stale eggs may result in serious
disturbances of the digestive organs.

An English gentleman who has investigated the subject quite thoroughly,
finds upon careful microscopical examination that stale eggs often
contain cells of a peculiar fungoid growth, which seems to have
developed from that portion of the egg which would have furnished
material for the flesh and bones of the chick had the process of
development been continued. Experiments with such eggs upon dogs produce
poisonous effects.

There are several ways of determining with tolerable accuracy respecting
the freshness of an egg. A common test is to place it between the eye
and a strong light. If fresh, the white will appear translucent, and the
outline of the yolk can be distinctly traced. By keeping, eggs become
cloudy, and when decidedly stale, a distinct, dark, cloud-like
appearance may be discerned opposite some portion of the shell. Another
test is to shake the egg gently at the ear; if a gurgle or thud is
heard, the egg is bad. Again, eggs may be tested by dropping into a
vessel containing a solution of salt and water, in the proportion of a
tablespoonful to a quart. Newly laid eggs will sink; if more than six
days old, they will float in the liquid; if bad, they will be so light
as to ride on the surface of the brine. The shell of a freshly laid egg
is almost full; but owing to the porous character of the shell, with age
and exposure to air a portion of the liquid substance of which the egg
is composed evaporates, and air accumulates in its place at one of the
extremities of the shell. Hence an egg loses in density from day to day,
and the longer the egg has been kept, the lighter it becomes, and the
higher it will rise in the liquid.

An egg that will float on the surface of the liquid is of too
questionable a character to be used without breaking, and is apt to be
unfit for use at all.

HOW TO KEEP EGGS.--To preserve the interior of an egg in its
natural state, it is necessary to s