The origin of the practice of connecting eggs with our Easter festival is, I believe, lost in antiquity; but they are said to have been used by the Jews at the Feast of Passover. In some Eastern countries there is a very old custom, which still prevails, of presenting eggs at this season of the year—some say because the egg is an emblem of creation, or recreation, there being a tradition that the world was created in the spring. In parts of Russia people present eggs to one another on Easter day, saying, “Jesus Christ is risen,” being answered, “It is so of a truth,” or “Yes, He is risen.” The Russians also serve red eggs on that day, symbolising at the same time the resurrection and the blood of the Saviour. At the time of Edward the First the eggs to be given to the members of the royal household on Easter day formed an item in the expenses. Over four hundred eggs, which cost about one shilling and sixpence, were, we learn, distributed on that day. Eggs used to be blessed by the Pope for allotment throughout the Christian world, and the service of Pope Paul the Fifth contains the following curious form of consecration:— “Bless, Lord, we beseech Thee, this Thy creature of eggs that it may become a wholesome sustenance to Thy faithful servants, eating it in thankfulness to Thee, on account of the resurrection of our Lord.” In some parts of the north of England, particularly parts of Cumberland, decorated Pasch or Pace eggs are still sent to children, so that the present fancy for ornamenting eggs is but the revival of a very old custom. Some young readers of THE GIRL’S OWN PAPER may be disposed to try what they can do in this way. I will, therefore, tell them some of the methods employed; but first let me mention that all eggs to be decorated must be perfectly clean, for the least spot of grease where it was not wanted would spoil the effect aimed at; and they should be boiled hard. To simply colour the eggs they need only be dipped in water, then placed in a decoction of logwood for the various shades of purple; of cochineal for red, or boiled with onion peelings, or in an onion, for amber, or coloured with spinach juice for green. But superior to these simple colourings are Judson’s dyes, which may be obtained of any colour, and can be used as paints on the shells as well as dyes.