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“The following method of determining the age of eggs is practised in the markets of Paris. About six ounces of common cooking salt is put into a large glass, which is then filled with water. When the salt is in solution an egg is dropped into the glass. If the egg is only one day old, it immediately sinks to the bottom; if any older it does not reach the bottom of the glass. If three days old, it sinks only just below the surface. From five days upwards it floats; the older it is the more it protrudes out of the water.”—German Newspaper.