The eggs of birds are a simple and wholesome aliment. Those of the turkey are superior in all the qualifications of food. The white of eggs is by heat rendered tough and hard. The yolk contains much oil, and is highly nourishing, but has a strong tendency to putrefaction, on which account eggs are improper for people of weak stomachs, especially when they are not quite fresh. Eggs boiled hard or fried are difficult of digestion' and are rendered still more indigestible by the addition of butter.
All eggs require a sufficient quantity of salt, to promote their solution in the stomach.
Though some of them be light and easy of digestion, afford less nourishment than the flesh of quadrupeds, and are, of all the animal tribes, the most disposed to putrefaction. Salt water fish are, in general, the best but when salted, though less disposed to putrescency, they become difficult of digestion. Whitings and flounders are the most easily digested. Acid sauces and pickles, by resisting putrefaction, are a proper addition to fish, both as they retard putrescency and correct the relaxing tendency of butter, so generally used with this kind of aliment. Oysters and Cockles Are eaten both raw and dressed.