The historie of the vvorld: commonly called, The naturall historie of C. Plinius Secundus. Translated into English by Philemon Holland Doctor of Physicke. The first [-second] tome

CHAP. LII.

¶ The engendring of birds: and what foure-footed beasts lay egges as well as they.

THe generation of birds seemes alwaies to be after one & the same manner. And yet there∣in is to be found some strange & extraordinarie worke. Like as there be four footed beasts known also to haue eggs, namely, the Chamaeleons, Lizards, and such as we named among [unspec F] Serpents. Of foules, those that haue hooked clawes and tallons, are but barren that way, and lay few eggs. Only the Kestrell laieth foure at a time. And verily Nature hath well prouided in all the kind of foules, That the mightier should be lesse fruitfull than the weaker and those that flie from the other. The Ostriches, Hens, Partridges, and Linnets, are great laiers. As touching

the manner of their engendring, it is performed two waies: for either the female couche th [unspec G] downe, as doe our hens; or else stand vpon their feet, as doe the cranes. Of eggs, some be white, as those of Doues and Partridges; others, be pale and yellowish, as those of water-foule: some be spotted, as those of the Turkie-hens: others againe red; and such egs Feasants lay, and Ke∣strils.

All birds egges within the shell, are of two colours. In water-foules, the yolke is more than the white, and the same is more wan and duskish than in others. The egges of fishes are of one colour, and therein is no white at all. Birds eggs are brittle shelled, by reason of their heat. Ser∣pents eggs are more tough because of cold: but they of fishes are more soft and tender, for that they be so liquid. Those of fishes and such creatures as liue in water, haue round eggs ordinari∣ly: others be long and pointed at one end in the top. Birds lay their egges with the rounder end [unspec H] comming forward: their shell is soft whiles they be warm and a laying, but presently they har∣den by piecemeale as they come forth. Horatius Flaccus is of opinion, that the longer the egge is, the better tast it hath. The rounder egge prooues to be the hen commonly, the rest will be •…•…ockes. There is found in the top or sharper end of an egge within the shell, a certaine round knot resembling a drop or a nauil, rising aboue the rest, which they call a Kinning.

Notes

• Or •…•…ather in the crown and broader end, as our Wiues say.