- 86 USES OF EGGS. 



eggs, it is comparatively easy to break her 

 up ; but if she has covered them longer, it 

 becomes more difficult. It is. generally 

 sufficient to place the hen in a coop, with 

 plenty of food and water before her. When 

 the peculiar ruffled appearance and the 

 cluck which accompany the desire to sit go 

 off, which usually happens in about a week, 

 she may be set at liberty. 



The uses of eggs are well known in med 

 icine, in the arts, and especially in cookery. 

 They form one of the four great ingredi- 

 ents which, by a slight change in their pro- 

 portions, constitute the bulk of our cakes and 

 confectionary. They are easily digested, 

 and highly nutritious. Even when hard- 

 boiled, they are (contrary to the general 

 belief), as appears from the experiments of 

 Beaumont, as digestible as in any other 

 form. 



To keep eggs for any length of time, it is 

 only necessary that they should be preserv- 

 ed in a cool place, and not allowed to trans- 

 pire. This is best done by smearing them 

 with* lard or oil, and packing them in salt, 



