This afternoon, the White Tigers class became Egyptian embalmers and mummified tomoatoes! They followed the same proceedures as the Ancient Egyptian embalmers would have done: cleansing the ‘body’, removing the insides and packing it with salt before wrapping it in bandages. They weighed their ‘mummies’ before embalming and made predictions about the effect the salt will have on the moisture inside the fruits. We are expecting that, after the 40 days of maturation, our ‘mummies’ will look very similar just less plump and juicy than before!