1895. With regard to the imitations of fruit in wax, very different rules are to be observed. The following directions are from a reliable source: - The material of which moulds for waxen fruit should be composed, is the best plaster of Paris, which can be bought from the Italian figure-makers at about a penny a pound, in bags containing fourteen pounds, or half-bags containing seven pounds. If this cannot be procured, the cheaper plaster from the oil-shops may be substituted, if it can be procured quite fresh. If, however, the plaster is faulty, the results of the modelling will of course be more or less so also. It is the property of plaster of Paris to form a chemical union with water, and to form a paste which rapidly "sets" or hardens into a substance of the density of firm chalk. The mould must, therefore, be made by an impression from the object to be imitated, made upon the plaster before it sets.

1896. The use of an elastic fruit in early experiments, leads to a want of accuracy in the first steps of the operation, which causes very annoying difficulties afterwards; and therefore a solid, inelastic body - an egg boiled hard - is recommended as the first object to be imitated.

1897. Having filled a small pudding basin about three quarters full of damp sand (the finer the better); lay the egg lengthways in the sand, so that half of it is above, and half below, the level of the sand, which should be perfectly smooth around it. Then prepare the plaster in another basin, which should be half full of water. Sprinkle the plaster in quickly till it comes to the top of the water, and then, having stirred it for a moment with a spoon, pour the whole upon the egg in the other basin.

1898. While the half mould thus made is hardening thoroughly, carefully remove every particle of plaster from the basin in which it was mixed, and also from the spoon which has been used. This must be done by placing them both in water and wiping them perfectly clean. This is highly important, since a small quantity of plaster which has 6et will destroy the quality of a second mixing if it is mixed therewith. In about five minutes the half mould will be fit to remove, which may be done by turning the basin up with the right hand (taking care not to lose the sand), so that the mould falls into the left hand. The egg should then be gently allowed to fall back on the sand out of the mould; if, however, it adheres, lightly scrape the plaster from the edge of the mould, and then shake it out into the hollow of the hand. If, however, the exact half of the egg has been immersed in the sand, no such difficulty will arise; this shows how important is exactnesa in the first position of the object from which a casting is to be taken. The egg being removed and laid aside, the mould or casting must be " trimmed;" that is, the sand must be brushed from the flat surface of the mould with a nail-brush very slightly, without touch ing the extreme and sharp edges where the hollow of the should commences. Then upon the broad edge from which the sand has been brushed, make four equi-distant hollows (with the round end of a table-knife) like the deep impression of a thimble's end. These are to guide hereafter in the fixing of the second half of the mould. The egg should now be replaced in the casting, and the edge of the cast, with the holes, thoroughly lubricated with sweet oil, laid on with a feather, or what is better, a large camel-hair brush.

1899. Into the small pudding-basin from which the sand has been emptied, place with the egg uppermost the half mould, which, if the operation has been mauaged properly, should fit close at the edges to the side of the vessel; then prepare some more liqid plaster as before, and pour it upon the egg and mould, and while it is hardening, round it with the spoon as with the first half.

1900. In due time remove the whole from the basin: the halves will be found readily separable, and the egg being removed, the mould is ready to cast in, after it has been set aside for an hour or two so as to completely harden. This is the simplest form of mould, and all are made upon the same principle.

1901. The casting of an egg is not merely interesting as the first step in a series of lessons,but as supplying a means of imitating peculiarly charming objects, which the natural historian tries almost in vain to preserve. We shall proceed, then, with the directions for the casting of an egg in the mould.