MEDICINAL PROPERTIES OF EGGS.

Temuka Leader, Issue 1146, 28 February 1884, Page 3

MEDICINAL PROPERTIES OF EGGS.

For burns or scalds nothing is more soothing than the white of an eg?, which may be poured over the wound. It is softer, as a varnish for a hum, than collodion, and being always at hand, can be applied immediately. It is also more cooling than the 'sweet oil and cotton' which was formerly supposed to be the surest application to allay the smarting pain. It is the contact with the air which gives the extreme discomfort experienced from ordinary accidents of this kind ; and anything which exc'n les air and jrevents influnmution is the thing to be at once applied. The egg is also considered one of the best remedies for dysentery. Beaten up slight!}' with or without sugtr and swallowed at a gulp it tends by its emollient qualities to lessen the inflammation of the stomach and intestines, and by forming a tiansient coating on these organs, to enable nature to resume her healthful sway over the diseased body. Two, or at most three, epgs per day would be all that is required in ordinary cases, and since egg'is not merely medicine, but food as well, the lighter the diet otherwise and the quieter the patient is kept, the more certain and rapid is the recovery. It is slated within a few years that a certain oil, to be obtained from the yolks of boiled is of great use in curing cuts and bruises. This oil is obtained by cooking the yolks over afresh fire. They are stired constantly till seemingly on the point of bursting into a blaze, when it is found that quite a quantity of oil in eliminated from each yolk, and this strained and secured is said to have wonderful healing properties.—Poultry World.