108 EGGS: THEIR PRESERVATION 



and the Stewarts JBirlin, or Galley the whole amounted to 

 Sixteen thousand Eggs ; and, without all doubt, the Inhabit- 

 ants, who were triple our Number, consumed many more 

 Eggs and Fowls than we could. From this it is easy to ima- 

 gine, that a vast number of Fowls must resort here all Sum- 

 mer, which is yet the more probable, if it be considered that 

 every Fowl lays but one Egg at a time, if allowed to hatch. " 

 P. 12. Subsequently (p. 66) he tells us, "The Eggs are 

 found to be of an Astringent and Windy Quality to Strangers, 

 but, it seems, are not so to the Inhabitants, who were used to 

 Eat them from the Nest (or cradle ?). Our Men, upon their 

 arrival Eating greedily of them, became Costive and Feverish," 

 &c. * * * (Then follows the remedy, which seems to have 

 astonished the natives.) 



But this diet is to be had fresh only during a short part of 

 the summer, and provision must be made to prevent famine in 

 the winter, when it is too stormy to fish ; therefore, says Mar- 

 tin, "They preserve their Eggs commonly in their Stone- 

 Pyramids, scattering the burnt ashes of Turf under and about 

 them, to defend them from the Air, dryness being their only 

 Preservative, and moisture their Consumption ; they preserve 

 them, Six, Seven, or Eight Months, as above said ; and then 

 they become Appetizing (?)* and Loosening, especially those 

 that begin to turn." Later travellers inform us that the same 

 system still continues to be practised. 



The shells of these sea-birds' Eggs are more fragile than those 

 of the common Hen, which circumstance must cause them to 

 be more difficult to preserve ; and turf-ashes clearly make a 

 sweeter and more effectual packing than lime-water, or the 

 means usually adopted in England. But they are only to be 

 had in certain localities. Wood-ashes are too light, and cinder- 



* Does this mean heayy on the chest, from the Italian a, 

 the chest ? 



