[Illustration]
Next cut a slight concavity in one end of one of the corks, so as to
adapt it as exactly as possible to one end of an egg. Then insert two
forks, as before, into the sides of the cork, letting the hollowed-out
end be the lower. Then rest the cork with the forks as counter-weights
upon the end of the egg to which the concavity has been adapted. So
aided, the egg may be balanced upon the mouth of the bottle, as in Fig.
6.