BY D. EMELETON, M.D. 



51 



doth not ingender gooclblode; 



wherfore, whosoever that 



wyl eate an egge, let the 



egge be newe, and roste hym 



reare, and eate hym ; or else 



poche hym, for poched egges 



be best at nyghte, and newe 



reare rested egges be good in 



the mornynge, so be it they 



be tyred with a lytell salte 



and suger ; than they be nu- 



trytyue. In Turkey and 



other hyghe chrystyan 



landes anexed to it, they use 

 to seth two or three busshels 



of egges togither harde, and 

 to pull of the shels, and 

 sowse them, and kepe them 

 to eate at all tymes; but hard 

 egges be slowe and elacke of 

 dygestyon, and doth nutry- 

 fie the body grosly. Eosted 

 egges be better than sodden ; 

 fryed egges be naughte ; 

 Duck-eggesand Geese-egges 

 I do not prayse ; but fesaunt- 

 egges and partriges-egges, 

 physycke syngularly doth 

 prayse." 



The form of the egg, com- 

 bining as it does the quali- 

 ties of strength and beauty, has been adopted by arcliitects and 

 decorators in many of their works. The Gothic window has 

 often an egg-shaped arch, and the beautiful lantern of our mother 

 church of St. Nicholas, woodcut No. 2, stands on iutersccting 

 arches which, wlien viewed from any of the cardinal points, and 



J.SIOREY. DEL. 



No. 'J. 



