pported by The chief cause of thin, watery whites in limed eggs is that pieces, I, set at right angles to the plates and fitted to the they are not properly sealed in the manner described. An- recessed ends of the posts to which they are spiked. The other cause is the putting into the pickle old… … boiler'by the sulphuric acid in the soot deposited from the SELF WATEEING FLOWER POT. smoke upon the surfaces, the essay being translated from the French. The conclusions reached are that when smoke have thin, weak whites. When the eggs are within 4 inches deposits on boiler surfaces distant from…
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