feathered visitants at sea.

[3] See Mirror, No. 205, vol. xi.

To turn by a not unnatural transition from _birds_ to _eggs_, permit me
to inform your Scottish correspondent, _S.S._ (see No. 536,) where he
asserts that the plan of rubbing eggs with grease in order to preserve
them, "is not so much as known in our own boasted land of stale eggs and
bundlewood;" that the said _discovery_ has long been known and practised
in many parts of old England; and that the repeated experience of
several friends warrants me in giving a decided negative to his
assertion that eggs so prepared "_will keep any length of time perfectly
fresh_." If kept for a considerable period, though they do not become
absolutely bad, yet they turn _very stale_. I happen to know something
of Scotland, and was never before aware that the raw clime of our
northern neighbours was so celebrated for its poultry. _M.L.B._ is
certainly misinformed in speaking of the trade in _Scotch_ eggs to
_America_. The importation of eggs from the continent into England is
very extensive: the duty in 1827 amounted at the rate of 10_d_. per 120,
to 23,062_l_. 19_s_. 1_d_.; since which period there has, we believe,
been an increase. The importation of eggs from Ireland is also very
large. If _S.S._ resides in London, he may have occasion to sneer at
"our boasted land of stale eggs;" but he should rather sneer at the
preserved French eggs, with which the London dealers are principally
supplied.

VYVYAN.

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