*; 



Book I. %3\C1T H LO (??. u 



<d faft to the Yolk, being hung upon its membrane. They are oblong bodies, more 



" concrete than the White, and alfo whiter 4 knotty, and not without fome bright- 



" nefs, wherein they refemble Hail, whence they took their name [ Chalaz*. ] For 



" each Treddle confifts as it were of many hail-ftones joyned together by the 



cc White. The one ofthefe is greater* andftretched out further from the Yolk to- 



" wards the obtufe end of the Egg : The other is lefs, extended from the Yolk down- 



" wards toward the acute part. The greater is made up of two or three knots, as it 



" were hailftones, ftanding at a moderate diftance one from the other, theletier in 



" order fucceeding the greater. Thefe Treddles are fouftd in all the Eggs of all birds, 



" as well * fubventaneous as fecund. Whence appears the common miftake of our * wind-egg:, 



"Houfewives, who think that the Treddles [Grandinesl are the Cocks Sperm, and 



" that the Chicken is formed of them. [ This is a miftake not of old Women or 



common People only, but alfo of great Fhyficians and Naturalifts, as Ffteronymus 



Fabricius ah Aquapendente, in his book of the Formation of the Egg and Chicken, and 



Joannes Faber in his excellent Expofitions of fome Pi&ures of Mexican Animals of 



Recchus. His words are thefe : Which I long ago mofi diligently obferved before I heard 



of Aquapendentes work., to wit, that the Chicken hath its firft rije or original from the 



Treddle, which the Italians call La Calladura 5 the Germans mofi fitly Den vogel,fto is i 



the bird, becaufe the bird is bred or formed of it. This part isfituate between the Yolk and 



the White in the likgnefsof a hailftone or pretty great oblong Pearl, and is of a fubftance 



fomewhat different from the White, viz. more hard and tough, which therefore our €coks V 



and Houfewives, when they mingle Eggs with Broths, Cawdles, or any other liquid meaf, 



are wont to feparate and take carefully away,* as which with much beating can hardly be 



diffolved, unhfs you put Salt, or Sugar, or Vinegar to it.~\ " The ufe of thefe is to The uf>e of the* 



" be as it were the Poles of this * Microcofm, and the connexions of all the mem- Vut^iaiL 



" branes twifted and knit together, by which the liquors are not only conserved each 



" in its place, but do alfo retain their due pofition one to another. 6. A 'very fmall 6. The ckairi- 



"white circle, growing or flicking to the coat of the Yolk, as it were a little fear : c '{ u< £ eyeof 



tc which therefore Fabricius named Cicatricula. This fpeckfls very little^ fcarce fb big The cultri- 



" as a Lentil, refembling the pupil- of a fmall bird, white, plain, and circular : and cula - 



" '( which is efpecially to be noted ) is in all Eggs from their firft original in the * Vi± * The clufter 



" tellarium. This is the principal part of the whole Egg, for the fake whereof all the of YoIks * 



" reft are formed^ ancf out of which the Chicken hath its firft original. Thus far 



Harvey. / 



The ftalks^flfeggs, whereby they grow to the Ovarium, are not fplid after the man- The ftaik of 

 ner of the footftalks of fruits, but hollow and fiftulous. > the Egg. 



Eggs, i£ you prefs them between your hands longways, are very hardly and not 

 without much force broken. 



Eggs violently (haken, till the Yolk and White be mingled, the containing .mem- Eggs how to 

 branes being broken, may be fet upright upon the blunt end, which otherwife the feton end- 

 Yolk andWftite remaining entire can very hardly be foefe&ed. For the Yolk be- 

 ing fufpended between the> v Treddle\ hangs quavering, aiidr by the leaft motion or 

 inclination vibrates to and fro within the Egg,, andchangnjg the center of gravity, 

 hinders its eredion. 



Eggs being macerated in Vinegar their Shels will be diflblved, fo that they maybe Egg-fhds dlfr 

 thruft into a narrow-mouthed VefTel, or drawn through a Ring. ' (olred in 



Whereas there is in Eggs a double liquor, Yolk, and White, the Chicken is formed TheThkkert 

 out of, and nourifhed by the White alone, till it be grown great. The Yolk ferves is formed of 

 for the Chickens nourifhment after it is well grown, and partly alfo after it is JeS'^ 

 hatched. For a good part of the Yolk remains after exclufion, being received into 

 the Chickens belly 5 and being there referved as in aftore-houfe, is by the formerly 

 mentioned channel, as it were by a funnel, conveyed into the guts, and ferves in- «* 

 fteadof milk. For whereas viviparous Animals are furnifhed with milk,' wherewith T!ie Yo ik 

 to nourifh their tender young, till by degrees they are accuftomed to and grow able fupplies the 

 to bear firmer and harder meat 5 in birds, which want Paps and milk, Nature, Gods room of milk 

 handmaid, hath provides^md laid up in the middle of the Egg the Yofkfor the nou- 

 rifhment of their newly hatched young. Dr. Harvey confirms* this mBxercitat. ^i 

 of his book of the Generation of Animals. The White ("faith he) is firft [pent, the 

 Yolk, comes not for food till late, and is to Chickens newly hatcht what milk^js 'to vivipa- 

 rous Animals newly brought forth s that what hind of nourifment Nature affords by the 

 Paps in viviparous Animals, the like in oviparous foe may confer by the Yolkt Whence it 

 comes to pafi that all the White being confumed, the Yolkremains almoft entire in the Egg, 



G 2 when 



