Eaten constantly, as in pastry or the New-England doughnut, it is not only indigestible, but becomes the source of forms of scrofulous disease.

It is often a convenient substitute for butter, but if it must be used, would better be in connection with the harmless fat.
Eggs come last; and as a young animal is developed from them, it follows that they contain all that is necessary for animal life, though in the case of the chicken the shell also is used, all the earthy matter being absorbed.

In a hundred parts are found fourteen of nitrogen, ten and a half of fatty matter, one and a half of saline matter, and seventy-four of water.

Of this water the largest part is contained in the white, which is almost pure albumen, each particle of albumen being enclosed in very thin-walled cells; it is the breaking of these cells and the admission of air that enables one to beat the white of egg to a stiff froth.

The fat is accumulated in the yolk, often amounting to thirty per cent.