The daily dispatch. [volume] (Richmond [Va.]) 1850-1884, 1873-08-29
S,l,Sekeng' MILK.

Few have not heard Or pigeons milk, .
or GRO ;ncreduIo,ls about 1t if they raise
So,,ahs and observe how they are fed by the
narent birds: but the milk Of hens! 1et
the following is an advertisement from , Tue 1,'
Rerue Scientfque de la France 81 nc ~
ranger: Dat, ,acto-
r,,e d,un govt agreeable ct dune etncaclte
;ncontestable dams les Rhumes. 6rlppes'
Tony Catarrhes, EXtinctions de yciN, ee eh
General dams toutes les affections dc Ia gorge
ct du larvny, contre lesquels, de temps lIl-
memorial, les medecins ordonnehs oe'
James d'Guls. La boIte: fr. 50."
Translated into English this Is:
4. Milk of chickens concentrated. Il pee
torsI paste of an agreeable taste and M
doubted efficacy in colds, whims (s.cb
coughs. catarrhs, loss of voice, and generally
in affections of the throat and larynX,
against nor) which. from times lmmemorlai,
ph9siciuns have ordered the yelks OF eggs:
II francs box"
Perhaps we take words too literally IN
transIating from one language TO anotner,
and indeed in their direct Use among our
selves, instead Of accepting q general poeiic
license of their application in prose. Inc
French call tomato pon,n,e glamour, llte-
rally an apple of love; but tomato Is MOI
what we call love-apple, And so a potato
is called pon,me de terre. or apple OF Tue
ground, but we could not call it ground
apple, unless it were pomace, and This Woulo
make another definition for our Wofo
ground. From some such association OF
ideas, Mad. de Stael calls eggs pehts pu'ts
glamour, "ittIe wells Of love-" which we
NAV view as poeticaI. But "Lait de poute "
is phrase used fguratively, and means
mixture of yelk of egg and sugar, diluted
with water, in Scotland called "old mans
MILK which. favored with little spice,
makes very nourishing drlnk-some-
times called egg-nogg when favored with
brandy and made in America. No DOUBT
this might be boiled down to paste and
put in boxes for sale.
Eggs may be known by great many
names. Here | am reminded of some re-
Gently published receipts for making "ice-
cream" so called, with eggs. The question
offers, would it be "cream" if made with
out creamY There is where eggs come in
again. AS usual, with suspicion. 1t is pity
their character always is to be suspected !;
but it must be said that the chief requisite
for comestibles in general, beyond that they
be taken with an appetite, is confidence
then, all sausages, omelettes, oysters, ana
hush are 10 the purpose, as they should be.
What tictions we meet at the table is best
known to the cook. ..--.
There is one thing about this fruit as
pomolo"ists call it, not on record as known
by Columbus or even his wife-that is, how
TO tell raw from boiled egg in the shell?
Answer: Twill them, and they will spin for
a length of time in proportion as the centre
Of gravity has become fixed by qualification
Of the contents. Try it.
To have hermeiicalIy sealed eggs, as in
vented by Reaumur, svarnish the shells, or
enamel them with good, Quick-drying soluble
glass, that shall perfectly exclude the air.
The yeks will eventually settle through the
alDumen and slightly adhere to the shells if
they are not turned over, or the package in
ycrted occasionally; and such is the case in
any method of preserving them "lresh." In
China they are picked in brine, dry-salted,
fired, and preserved with salt into very
condensed form, and even preserved dry,
cooked with sugar like the ginger root, max
ing very palatahIe confertion.-L. B. s.,
Mardlchead, Mass, IN Country Gentleman.