Eggs, in point of nutriment and digestibility, may be classed next to milk; but their qualities will greatly depend upon the manner in which they have been cooked. When raw, they are certainly not so easily digested as when lightly boiled, so as slightly to coagulate their albuminous principle: but if this process be carried too far, they are converted into a hard mass, which requires a long period for their digestion: but this is much accelerated by the use of vinegar as a condiment. They are distinguished by the peculiar quality of singularly affecting some stomachs, even in the smallest quantity; while they do not produce any uneasy impressions on others. I am acquainted with a person who constantly finds an egg to produce uneasiness when his stomach is in the least deranged, but who can eat them with impunity at all other times. It is a notorious fact, that eggs, when raw, are laxative, and when cooked are apt to produce costiveness.