EGGS. 251 
In a boiled egg no air can come into contact with its nutriment 
until the same is broken for eating, which is an antiseptic security. 
Eggs are specially rich in fat, and therefore they satisfy the 
stomach. The ovo-lecithin constituent is chemically the distearo- 
glycero-phosphate of choline, and embodies phosphorus in its 
most readily assimilable form, as found in nature ; it is admirably 
calculated to recruit exhausted nerve centres, and to renovate 
from nerve fag. Concentrated tablets thereof are now made © 
reliably by the manufacturing chemist. The yolk fats differ 
chemically from ordinary fats, being in reality phosphatides ; 
‘they exist as palmitin, stearin, and olein, just as in butter. A 
subcutaneous administration of egg yolk has recently been 
practised for cases of defective nutrition in infants, and as a 
substitute for lecithin. The injection, prepared by mixing the 
yolk of an egg with one-third of its weight of a saline solution, 
is made into one of the buttocks, and gentle massage is employed 
afterwards. The general nutrition, and the quality of the blood, 
are stated to improve more rapidly under this treatment than 
under lecithin taken as food. 
For egg and sherry as a cordial of prompt use, with ready sup- 
port, beat up an egg in a cup with a fork till it froths, add a lump 
of white sugar first dissolved in two tablespoonfuls of water, mix 
well, then pour in a wineglassful of dry sherry, and serve before it 
becomes flat ; or half the quantity of pale brandy may be used in 
place of the sherry. 
The proper cooking degree of heat for boiling a fowl’s egg is only 
one hundred and sixty degrees Fahrenheit, or fifty-two degrees 
below boiling point. If two eggs are taken, one of which is kept 
in water at a temperature of one hundred and seventy-five 
degrees for ten or fifteen minutes, and the other for an equal 
length of time in boiling water, it will be found at the end of the 
experiment that the contents of each egg are solid throughout, 
but that in the case of the former they consist of a tender jelly, 
whereas in the boiled egg they are dense, and almost leathery. — 
For delicate persons of all ages, the following preparation, 
which will contain egg shells in solution, has been found most 
si rly useful. Take six fresh eggs, six lemons, half a pound 
of castor sugar, and half a pint of white rum. Put the eggs in 
their shells inside a jar, without injuring the shells, peel the 
lemons, and, after removing their pith, squeeze the fresh juice 
over the eggs, then lay above them the rind and the pulp. Cover 
