Nests and Eggs of Familiar British Birds, Second Series: Described and Illustrated; with an Account of the Haunts and Habits of the Feathered Architects, and their Times and Modes of BuildingAdams, H. G. (Henry Gardiner)
Science
Nests and Eggs of Familiar British Birds, Second Series: Described and Illustrated; with an Account of the Haunts and Habits of the Feathered Architects, and their Times and Modes of Building
Adams, H. G. (Henry Gardiner)
Birds -- Eggs; Birds -- Great Britain; Birds -- Nests
For this purpose eggs which are newly laid should always be chosen, as
any decomposition of the contents will, probably, cause a
discolouration of the shell. Make a hole at the smaller end, with an
awl, or some other pointed instrument, and another at the larger end,
which should be as small as possible, merely a pin hole will do; to
this latter the mouth must be applied to blow out the contents. If the
yolk does not come out readily, get a cup full of water, and immersing
the sharp end into it, put your mouth to the blunt end, and suck up
some of the water into the shell, then shake it about well, and blow it
out again; repeat this operation two or three times, if necessary. If
the shell has got soiled in any way, wash it well in strong lather,
using a nail-brush if the stains do not come off readily, but great
care must be taken in the handling of so brittle and fragile an
article. Now as the membrane which lines the shell would be likely to
decompose, and render it offensive, if not injure its beauty, it is
best to wash the inside with a solution of the bichloride of mercury,
commonly called corrosive sublimate, in spirits of wine; this solution
should be prepared by a chemist, and used with great caution, as it is
extremely poisonous. Pour it into a wineglass, and holding the egg
firmly, yet tenderly, with the finger and thumb, which should not touch
the liquid, put the smaller end therein; then apply the mouth, as
previously directed, to the larger end, and suck up gently; cease doing
so as soon as you are aware, by a cold sensation in the finger and
thumb, that the liquid has entered the shell, which then take up by the
two ends, so as to stop the orifice, and shake it well, then blow the
solution back into the glass, taking care to wash the lips or the
fingers if it comes in contact with either of them. The Oological
specimen will soon dry, and is now ready for the cabinet. To render it
more glossy and brilliant, it may have a coat of mastic varnish, put on
thinly with a camel-hair brush, or, if the egg be of a blue or green
tint, as many are, a solution of very pure white gum arabic is best, as
the varnish is apt to injure those delicate colours.
Public-domain text, read in full here on John Shaqi.
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