48 A TAPEE ON EGGS, 



acquainted with the astonishing phases presented by the growth 

 and development both of plants and animals, 



'' A mighty maze but not without a plan." 



This study has opened out new vistas in the vast domains of 

 Anatomy and Physiology, through which we can see our way to 

 a clearer understanding of the conditions of health and also of 

 the departures from it called disease, and we are thus better en- 

 abled to cope with these latter in the endeavour to save life and 

 relieve suffering. 



The human body, not to mention the bodies of mammals and 

 birds, dciived as they are from an egg, omne vivum ex oro, pre- 

 serves in its trunk its primitive form, which is repeated in many 

 of its parts. Thus the outlines of the head, of the face, of the 

 eyes, of the ears, of the tongue, of the hand, of the foot, and of 

 many other organs, internal as well as external, are more or less 

 ovoid or egg-shaped. 



The forms of many full grown plants, of leaves, and of fruits 

 are similar ; indeed, the ovoid form is capable of an almost in- 

 finite variety of modification. 



From a dietetic point of view it may be inquired, which are 

 the best eggs ? Some persons choose the large ones which are 

 broad at one end and taper sharjdy to the other; some prefer 

 the small roundish eggs of the pullet ; others, the long oval 

 ones. A hungry man will take the biggest because it contains 

 most food. Freshness, whatever be their form and size, is their 

 best quality, and this, in towns, we have generally to take on 

 credit from the dealer. The proof of the v^^, however, like that 

 of the pudding, is commonly in the eating, though now and then 

 it is discovered unhappily in the smelling. 



The eggs of all varieties of the Common Fowl are most 

 esteemed. Those of the Partridge, Plieasant, Turkey, Guinea 

 Fowl, and Pea Fowl, are excellent; but, on account of their 

 comparative rarity and high price, they are little used. Tliose 

 of Ducks, and especially of Geese, are seldom eaten at brealvfast, 

 wliilst. on the otlier hand, tlie eggs of Plovers and Guillemots, 



