A practical synopsis of the materia alimentaria, and materia medica / By the author of the Thesaurus medicaminum [i.e. R. Pearson].

  • Richard Pearson
Date:
1797-1802
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Licence: Public Domain Mark

Credit: A practical synopsis of the materia alimentaria, and materia medica / By the author of the Thesaurus medicaminum [i.e. R. Pearson]. Source: Wellcome Collection.

    52/512 page 28
    The concentrated decoction yields an excellent gelly. It belongs to this place to take notice of the alimentary properties of Eggs (ova). The fluid contents of an ege confift of the. White (albumen) and the Yolk (vitellus). The former very much refembles the lymph of the blood, or the coagulable part of milk. The latter, viz. the yolk, is an animal mucilage, compofed of oi], coagulable !ymph and. water. It is mifcible with cold water, fo as to form anemulfion. The oi! (oleum ovorum) is feparable from the yolk, boiled till it becomes hard, by means of preffure. The eggs of all granivorous birds, and efpeci- ally of the domeftic fowl, yield a mild demulcent and ftrengthening aliment, well fuited to confump- ‘tive perfons, and fuch as are exhaufted by immo- derate evacuations. Raw eggs are gently laxative, and are found to be ferviceable in cafes of jaun- dice and obftructed liver (White on the Manage- ment of Pregnant and Lying-in Women, p. 74). A nutritive, reftorative drink, is prepared by rub- bing the yolks of two or three eggs, and a little white. fugar, with a pint or two of cold water, adding to it afterwards a glafs of Rhenifh or any
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