Raw and lightly-boiled eggs are easy of digestion, but hard-boiled ones decidedly not so.

An egg loses its freshness within a day or so.

The shell is porous; and the always-feeding and destroying oxygen of the air quickly gains admission, causing a gradual decomposition.

To preserve them, they must be coated with lard or gum, or packed in either salt or oats, points down.

In this way they keep good a long time, and while hardly desirable to eat as boiled eggs, answer for many purposes in cooking..