EGG-HATCHING.
In the description of the province of Quang-tong, it is stated that the Chinese hatch eggs “in the Oven, or in Dung.”—(Du Halde, “History of China,” London, 1741, vol. i. p. 238.) See the same statement made in Purchas, vol. i. 270.
In China “their fish is chiefly nourished with the dung of Oxen that greatly fatteth it.”—(Perera, in Purchas, vol. i. p. 205.)