We could fill our pages with similar notices, but will close with the following from our cotemporary De Hope, published at Holland, Mich., which we doubt not will be read with interest:
Wij plaatsen in dit Nummer het prospectus van den SCIENTIFIC AMERICAN. Het is een zeer schoon blad, dat vooral behoort gelezen te worden door Handwerkslieden. Nieuwe uitvindingen, verbeteringen op het terrein van werktuigkunde, enz, worden daar steeds in vermeld en beschreven. De prijs is zeer matig voor zulk cen blad; drie dollars per jaar. Dat belangstellenden de advertentie lezen.
CHINESE METHODS OF PRESERVING EGGS.
As much has been said of late about the mode of preserving eggs, it may not be uninteresting to say a few words about the Chinese methods, as related by a French chemist, M. Paul Champion, who has lately visited that country, and published a very interesting book on the ancient and modern industries of that curious people. A very common method is to place the eggs in a mixture of clay and water; the clay hardens around the eggs, and is said to preserve them good for a considerable time. But another and much more elaborate method is also commonly practiced. An infusion of three pounds of tea is made in boiling water, and to this are added three pounds of quicklime (or seven pounds when the operation is performed in winter), nine pounds of sea-salt, and seven pounds of ashes of burnt oak finely powdered. This is all well mixed together into a smooth paste by means of a wooden spatula, and then each egg is covered with it by hand, gloves being worn to prevent the corrosive action of the lime on the hands. When the eggs are all covered with the mixture, they are rolled in a mass of straw ashes, and then placed in baskets with balls of rice--boiled, we presume--to keep the eggs from touching each other. About 100 to 150 eggs are placed in one basket. In about three months the whole becomes hardened into a crust, and then the eggs are sent to market; the retail price of such eggs is generally less than a penny each. These eggs are highly esteemed in China, and always served in good houses; but they have undergone a strange transformation, which certainly would not recommend them to English palates; the yolk has assumed a decidedly green tinge, and the white is set. When broken, they emit that unpleasant sulphurous smell which would certainly cause their instant banishment from our breakfast-tables. However, the Chinese are admitted, even by Frenchmen, to be great gourmets; and we can only say, therefore, that in questions of eating there is certainly no disputing about tastes.
STEAM BOILER INSPECTION.
Mr. Alfred Guthrie, U.S. Inspector, informs us that the following resolution was recently adopted by the Board of Supervising Inspectors: