256 MEALS MEDICINAL. 
the oil most abundantly, and it undoubtedly acts as a very 
useful medicament for indolent liver. The yolk consists in 
part of a variety of albumin, and therefore coagulates when 
heated, just as the white does, though in a less degree. But 
if the dry hard yolk is crushed, and digested in alcohol, it 
then becomes colourless in itself, whilst the spirit dissolves 
out a bright yellow oil, which forms about two-thirds of 
the weight of the yolk in its periectly dry state. Thus the yolk, 
like flesh, and fish, is shown to consist of fat intermixed with a 
substance which closely resembles the gluten of plants. 
What is termed a Bombay oyster is almost as delicious as 
the real bivalve, and is easily made: Into two teaspoonfuls of 
vinegar, with a pinch of pepper, and salt added thereto, break 
an egg, keeping its contents whole; add a third teaspoonful 
of vinegar, and the oyster is complete. Egg shells (particularly 
when the eggs have been subjected to glasswater for preserva- 
tion), are found, if given in powder, helpful in cataract of the 
eyes, whether lenticular, or capsular; this is partly because 
of the sulphur which is present; likewise any sort of garlic is 
to be equally commended in such cases for the same reason. 
Though it may not be a sensible thing (Zpicure, January, 1902), 
to teach one’s grandmother how to suck eggs, yet it is quite 
possible to instruct that omniscient old lady how to successfully 
preserve them; the surest method being to wet-pack them on 
the day they are laid, thus keeping them damp and fresh. 
Custard powders, so called, are sold as a substitute for eggs, 
but consist as to the majority chiefly of starch, to which a yellow 
colour is imparted by admixture with some vegetable dye, for 
instance, turmeric. Their nutritive value is not in any way 
equal to that of a genuine custard made with yolk of egg. In 
England it is customary to serve eggs in their shells, and it is 
considered bad form to extract the contents from the shells 
broken open at table; but in America this latter method is 
general, and certainly more convenient to an invalid. 
Sir Morell Mackenzie has recorded the striking circumstances 
which occurred in the family of a distinguished literary man, 
members of the said family throughout four generations being 
made seriously ill by eating an egg, or even a small portion of 
one, whether knowingly, or inadvertently; the fresher the egg, the 
worse the consequences! At all times eggs laid by fowls fed on 
garbage, decaying meat, and other such noxious food, are not 
