These nutritious articles of food might be used longer at sea than is usual. The shell of the egg abounds with small pores, through which the aqueous part of the albumen constantly exhales, and the egg in consequence daily becomes lighter, and approaches its decomposition. Reaumur varnished them all over, and thus preserved eggs fresh for two years; then carefully removing the varnish, he found that such eggs were still capable of producing chickens. Some employ, with the same intention, lard or other fatty substance for closing the pores, and others simply immerse the egg for an instant in boiling water, by which its albumen is in part coagulated, and the power of exhalation thereby checked. Eggs packed in lime-water suffered to drain, have after three years' absence in the West Indies been found good; this does not destroy vitality.