Composition of Eggs. : 67 
not contain grains of emydin; but in that case, the white, in place 
of being transparent and colorless, had a slightly yellowish tinge. 
There were visible in it, under the microscope, little grains o 
irregular form which seemed to have some analogy to the grains 
mydin of the vitellus. 
Lizard’s Eggs.—According to our observations on the eggs of 
the Lacerta “vert piqneté,” and on those of the Lacerta stirpium 
(Lezard des souches), their vitellus presents a certain resemblance 
in composition to that of the yolk of birds. We found neither 
grains of ichthin nor emydin. 
dder’s Eggs.—We have examined eggs of the Ringed adder — 
(Conleuvre a collier), and those of the Esculapian adder. Om 
analyses confirm those of MM. Martin-Saint-Ange and Bai 
mont. We found the vitellus of these eggs scarcely surrounded by 
avery thin layer of albumen. The yellow is formed of albumen 
and of phosphuretted fat, and it appears to throw down vitellin 
when washed with water. “ig 
sistency ; it is formed by 
a slightly albuminous fluid. The 
ents itself, like that of the adder, 
in the shape of a very albuminous liquid, holding suspended in 
it a considerable — : 
arked in no other species of eggs. The liquid, at first quite 
fluid, thickens gradually, and soon becomes completely gelatin- 
ous. This change of ‘state in the liquor is due to a body like 
Scope like a black punctation of extreme fineness, and then an 
