STRUCTURE OF THE WHITE. 203 



being broken. If then, with a pen-knife, a hole is 

 made at the larger end, and the mouth be applied 

 to it so as to blow into the egg, 

 the lining membrane can be 

 blown quite out of the egg- 

 shell,, as is exhibited in the 

 accompanying cut, taken from 

 a drawing by Mr. Towne. 

 The white part or glaire of 

 the egg is said to be divided 

 into honeycomb-like cells, but 

 they are not visible to the 

 naked eye. It is divided into three parts, which 

 all differ in point of density. The thinnest part 

 of the white is next the shell, a denser part pro- 

 ceeding from without inwards is then met with, 

 which is the middle portion ; and surrounding the 

 yolk is a third part, which is called the most dense 

 or tertiary layer. 



The white of eggs presents some singular and 

 indeed altogether characteristic properties. It is 

 specifically heavier than water, and has a peculiar 

 glairy consistence, which is familiar to every one. 

 It is on this account largely used by bookbinders 

 as a varnish, and for glazing various articles, form- 



