To guess (I do not say determine) whether an egg is good, shut one eye; frame the egg in the hollow of the hand, telescope-wise, and look at the sun through it with the open eye. If you can distinctly trace the outline of the yolk and the white looks clear around it, the chances are in favor of the egg and the buyer. Or, shake it gently at your ear. If addled, it will gurgle like water; if there is a chicken inside, you may distinguish a slight "thud" against the sides of the egg. Or, still again, you may try eggs from your own poultry-yard by putting them into a pan of cold water. The freshest sink first. Those that float are questionable - generally worse.

The best plan is to break them. In making cake, or anything that requires more than one, break each over a saucer, that it may be alone in its condemnation, if bad. Reject doubtful ones without hesitation. Yield implicit trust, or none at all.

Keep eggs in a cool, not cold place. Pack in bran or salt, with the small end downward, if you wish to use within two or three weeks; and furthermore, take the precaution to grease them well with linseed oil, or wash them over with a weak solution of gum tragacanth or varnish. This excludes the air. Another way is to make some pretty strong lime-water, allowing a pound of lime to a gallon of boiling water. When perfectly cold, fill a large jar with it in which you have packed the eggs, small end downward ; lay a light saucer upon the top to keep them under water, and keep in a cool place. Renew the lime-water every three weeks. You may add an ounce of saltpetre to it.

Eggs for boiling may be "canned " as follows: So soon as they are brought in from the nests, put two or three dozen at a time in a deep pan ; pour scalding water over them ; let it stand thirty seconds, and turn it all off. Cover immediately with more scalding water, and repeat the process yet the third time. Wipe dry, and pack in bran or salt when they cool. This hardens the albumen into an air-tight case for the yolk. Of course, you cannot use these eggs for cake or syllabubs, or anything that is prepared with whipped eggs. Pack with the small end down.

Boiled Eggs

Put into a saucepan of boiling water with a tablespoon, not to break or crack them. Only a slovenly cook, or a careless one, drops them in with her fingers. Boil steadily three minutes, if you want them soft - ten, if hard.

Another way is to put them on in cold water, and let it come to a boil, which will be in ten minutes. The inside, white and yolk, will be then of the consistency of custard. Many gourmands like them best thus. Still another is to put them in one of the silver egg-boilers used on the breakfast-table (a covered bowl will do as well) ; cover them with boiling water, and let them stand three minutes. Pour this off, and refill with more, also boiling hot, and leave them in it five minutes longer. Wrap in a napkin in a deep dish, if you have not a regular egg-dish.