The best furnished hotel kitchens have a kettle much like a long fish kettle in appearance, and a number of tin bas-kets,each with its handle, that fi tin side by side. The kettle is full of boiling water, and the baskets with different orders of eggs, can be withdrawn without disturbing the others. One hand is detailed to attend to the egg boiling, and he has sand glasses to time them by, or a clock, or both. At ordinary levels two or three minutes for soft-boiled and four or five for hard-boiled is the rule, but at great altitudes in the Rocky Mountains as much as eight minutes is the least time for hard-boiled eggs. The low point at which water boils is the reason for the difference.