ducks, and for the excellency of its salted duck eggs, which are not only sold in quantities throughout the country, but are likewise largely exported to many of the islands near Java. The receipt for pickling them is very simple, and as it is a delicacy many Europeans are fond of, I will give it for the benefit of those who might like to test its excellence.
The egg is first rubbed well with ashes, to clear the shell from all grease, as well as to make it more porous. A paste of red clay, or mud, ashes, and salt, is then spread entirely over the egg, leaving no space for the air to penetrate. After remaining in this condition for ten days, it is boiled hard, cut in two, and served without taking the shell off.
On arriving at the lake, Ave alighted by the roadside, and walked to the little hut near the water, where we seated ourselves on the benches under the shade, it being now near mid-day and very hot.
