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in the kidneys. A doctor in Paris ascertained that the adminis- 
tration to a hen of any medicament results in a similarly doctored 
egg, and he recommends the faculty of physicians to make a 
practical use of this discovery. It has naturally elicited scorn- 
fully humorous comment :— 
“ In dealing with the modern egg 
Please pause e’er you begin it. 
Inspect it carefully, I beg, 
There’s something nauseous in it. 
Be wary, scrutinize it well, 
Lest nasty drugs be present. 
There’s castor oil within the shell, 
Or things still more unpleasant.” 
It is noteworthy that the giblets of poultry exercise certain 
solvent properties on other foods, particularly by the gizzard, 
which in fowls secretes their gastric juice, whilst its lining 
membrane will coagulate milk, just as rennet does from the calf. 
Giblets as a combination include the gizzard, head, neck, heart, 
joints, and pinions of poultry, principally of geese, turkeys, 
and ducks. From the dried, and powdered lining of the fowl’s 
gizzard, is prepared “ ingluvin,” a pepsin of specific use against 
the sickness of pregnant women, especially if taken shortly 
before food. 
Various culinary methods of preparing poultry for the sick 
are detailed in Kitchen Physic, which it would be tedious to 
repeat. As a specially suitable dish for the convalescent 
before proceeding to red meat, boiled fowl, and chicken mould, 
are to be commended. For the former, put the chicken to 
boil for one and a quarter hours with just enough cold water 
to cover it; season with salt, and four or five sliced onions 
(unless forbidden), a bunch of herbs, and about a dozen pepper- 
corns ; simmer gently until tender; then make use of the liquor, 
boiling it down to the required quantity, with the onions in it 
for flavouring. For chicken mould, take a large chicken, one 
quart of cold water, pepper, and salt; skin the chicken, and put 
it into a saucepan with the water, and boil it the usual time ; 
take it out, and cut pieces from the breast, and legs; put back 
the bones, ete., into the saucepan, and boil till the water is 
reduced to a pint; strain it, and add to the liquor the pieces 
of chicken cut off, minced finely, and pepper and salt to taste ; 
let it stand until cold, and jellied, then turn it out. 
