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The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed

Note K — § XI. New-laid Eggs.

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This operation performed on a great scale, that is in a larger boiler, would require too much exactness, as it would be more difficult to command just the due degree of heat in such a boiler than in a small water-bath which may be set on and taken off at pleasure.

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