BOTANIC MATERIA MEDICA, 393 
and the supply ample, which would not be the 
case, if we obtained the sacs only from the 
slaughtered animals. 
Ovum, Egg. Source Gallus Bankiva; va- 
riety DOMESTICUS, Class AVES, order GALLINZ.— 
Native of Java and Cochin China, and now 
domesticated in all parts of the world. The 
egg is made up of shell, lining membranes, al- 
bumin and yolk. 
The testa ovi is composed of calcium car- 
bonate and magnesium phosphates and some 
organic matter, the latter probably accounting 
for the shades of brown that some eggs have. 
The white (albumin ovi) weighs in an ordinary 
sized egg about five drachms (20 grams), and 
consists of about 80 or go per cent of water and 
the balance of solid matter, the larger portion 
of which is pure albumin; the balance consti- 
tutes but a trace of sugar, fat, sedium chloride, 
potassium chloride, calcium carbonate, and some 
phosphates of tron, and magnesium. The yelk 
or yolk (vitellus ovi), constitutes about one- 
half of the entire egg by weight, and is made 
up of the following constituents: water, 50 or 
more per cent; w7/e/lin, 15 per cent; nuclein, 
1% per cent; palmitin stearin and olein, 20.3 
per cent; cholesterin, 0.4 per cent; phospho-gly- 
ceric acid, 1% per cent; /ecithin, 7 per cent; 
cerebrin, 3, per cent; and coloring matter makes 
up the balance in a possible hundred parts of 
the whole. The use of the egg as a food is too 
well known to need an explanation, but as a 
remedy and adjunct to other remedies will we 
only call your attention, The testa ovi is ant- 
acid in its properties and was once highly 
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