There is a considerable affinity also between wool and eggs, which are applied together as a frontal to the forehead by way of cure for defluxions of the eyes. Wool, however, is not required for this purpose to have been dressed with radicula,[1] the only thing requisite to be combined with it being the white of an egg and powdered frankincense. The white of an egg, also applied by itself, arrests defluxions of the eyes, and has a cooling effect upon inflammations of those organs: some, however, prefer mixing saffron with it, and employ it as an ingredient in eye-salves, in place of water. For ophthalmia in infants there is hardly any remedy to be found, except white of egg mixed with fresh butter. Eggs beaten up with oil, are very soothing for erysipelas, beet leaves being laid on the liniment.

White of egg, mixed with pounded gum ammoniac, is used as a bandoline for arranging the hairs of the eyelids; and, in combination with pine-nuts and a little honey, it forms a liniment for the removal of pimples on the face. If the face is well rubbed with it, it will never be sun-burnt. If, the moment the flesh has been scalded, an egg is applied, no blisters will form: some persons, however, mix with it barley- meal and a little salt. In cases of ulceration formed by burns, there is nothing better than parched barley and hogs' lard, mixed with the white of an egg. The same mixture is also used as an application for diseases of the rectum, in infants even, and in cases, too, when there is procidence of those parts. For the cure of chaps upon the feet, white of eggs is boiled, with two denarii of white lead, an equal quantity of litharge, a little myrrh, and some wine. For the cure of erysipelas they use the whites of three eggs with amylum:[2] it is said, too, that white of egg has the effect of knitting wounds and of expelling urinary calculi. The yolk of eggs boiled hard, applied in woman's milk with a little saffron and honey, has a soothing effect upon pains in the eyes. The yolk is applied also to the eyes in wool, mixed with honied wine and oil of roses; or else mixed with ground parsley-seed and polenta, and applied with honied wine. The yolk of a single egg, swallowed raw by itself without being allowed to touch the teeth, is remarkably good for cough, defluxions of the chest, and irritations of the fauces. It is used, too, both internally and externally, in a raw state, as a sovereign cure for the sting of the hæmorrhoïs;[3] and it is highly beneficial for the kidneys, for irritations and ulcerations of the bladder, and for bloody expectorations. For dysentery, the yolks of five eggs are taken raw in one semi-sextarius of wine, mixed with the ashes of the shells, poppy-juice, and wine.

For cœliac fluxes, it is recommended to take the yolks of eggs, with like proportions of pulpy raisins and pomegranate rind, in equal quantities, for three consecutive days; or else to follow another method, and take the yolks of three eggs, with three ounces of old bacon and honey, and three cyathi of old wine; the whole being beaten up to the consistency of honey, and taken in water, when needed, in pieces the size of a hazel nut. In some cases, too, the yolks of three eggs are fried in oil, the whole of the egg having been steeped a day previously in vinegar. It is in this way that eggs are used for the treatment of spleen diseases; but for spitting of blood, they should be taken with three cyathi of must. Yolk of egg is used, too, for the cure of bruises of long standing, in combination with bulbs and honey. Boiled and taken in wine, yolks of eggs arrest menstruation: applied raw with oil or wine, they dispel inflations of the uterus. Mixed with goose-grease and oil of roses, they are useful for crick in the neck; and they are hardened over the fire, and applied warm, for the cure of maladies of the rectum. For condylomata, eggs are used in combination with oil of roses; and for the treatment of burns, they are hardened in water, and set upon hot coals till the shells are burnt, the yellow being used as a liniment with oil of roses.

Eggs become entirely transformed into yolk, on being removed after the hen has sat upon them for three days; in which state they are known by the name of "sitista."[4] The chicks that are found within the shell are used for strengthen- ing a disordered stomach, being eaten with half a nut-gall, and no other food taken for the next two hours. They are given also for dysentery, boiled in the egg with one semisexta- rius of astringent wine, and an equal quantity of olive oil and polenta. The pellicle that lines the shell is used, either raw or boiled, for the cure of cracked lips; and the shell itself, reduced to ashes, is taken in wine for discharges of blood: care must be taken, however, to burn it without the pellicle. In the same way, too, a dentifrice is prepared. The ashes of the shell, applied topically with myrrh, arrest menstruation when in excess. So remarkably strong is the shell of an egg, that if it is set upright, no force or weight can break it, unless a slight inclination be made to one side or other of the circumference. Eggs taken whole in wine, with rue, dill, and cum- min, facilitate parturition. Used with oil and cedar-resin, they remove itch and prurigo, and, applied in combination with cyclaminos,[5] they are remedial for running ulcers of the head. For purulent expectorations and spitting of blood, a raw egg is taken, warmed with juice of cut-leek and an equal quantity of Greek honey. For coughs, eggs are administered, boiled and beaten up with honey, or else raw, with raisin wine and an equal quantity of olive oil. For diseases of the male organs, an injection is made, of an egg, three cyathi of raisin wine, and half an ounce of amylum,[6] the mixture being used immediately after the bath. Where injuries have been inflicted by serpents, boiled eggs are used as a liniment, beaten up with nasturtium.

In what various ways eggs are used as food is well known to all, passing downwards, however swollen the throat may be, and warming the parts as they pass. Eggs, too, are the only diet which, while it affords nutriment in sickness, does not load the stomach, possessing at the same moment all the advantages both of food and drink. We have already[7] stated, that the shell of an egg becomes soft when steeped in vinegar: it is by the aid of eggs thus prepared, and kneaded up with meal into bread, that patients suffering from the cœliac flux are often restored to strength. Some, however, think it a better plan to roast the eggs, when thus softened, in a shallow pan; a method, by the aid of which, they arrest not only looseness of the bowels, but excessive menstruation as well. In cases, again, where the discharges are greatly in excess, eggs are taken raw, with meal, in water. The yolks, too, are employed alone, boiled hard in vinegar and roasted with ground pepper, when wanted to arrest diarrhœa.

For dysentery, there is a sovereign remedy, prepared in the following manner: an egg is emptied into a new earthen vessel, which done, in order that all the proportions may be equal, fill the shell, first with honey, then with oil, and then with vinegar; beat them up together, and thoroughly incorporate them: the better the quality of the several ingredients, the more efficacious the mixture will be. Others, again, instead of oil and vinegar, use the same proportions of red resin and wine. There is also another way of making up this prepara- tion: the proportion of oil, and of that only, remains the same, and to it they add two sixtieth parts of a denarius of the vegetable which we have spoken of under the name of "rhus,"[8] and five oboli of honey. All these ingredients are boiled down together, and no food is eaten by the patient till the end of four hours after taking the mixture. Many persons, too, have a cure for griping pains in the bowels, by beating up two eggs with four cloves of garlick, and administering them, warmed in one semi-sextarius of wine.

Not to omit anything in commendation of eggs, I would here add that glair of egg, mixed with quicklime, unites broken[9] glass. Indeed, so great is the efficacy of the substance of an egg, that wood dipped in it will not take fire, and cloth with which it has come in contact will not ignite.[10] On this occasion, however, it is only of the eggs of poultry that I have been speaking, though those of the various other birds as well are possessed of many useful properties, as I shall have to mention on the appropriate occasions.