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Of the difference of Eggs. (Book 13)
EXERCIT. XIII. (Book 13)
THere is a two-fold acceptation of the word Egge; proper, or improper. An egge in its proper Ac∣ceptation is that thing, to which Aristotles definition * 1.1 of an egge doth square: An egge is that thing, one part of which doth constitute an Animal, and the rest doth nourish it, when it is constituted. In its improper acceptation, it is that to which Aristotles definition * 1.2 about the same place is proportioned. An Egge is that thing out of which the whole Animal is constitu∣ted. And of this kinde are the eggs of Ants, Flies, Spiders, some kinde of Butterflies, and many other very small egges of that kinde: which Aristotle doth almost every where scruple to call by the name of eggs, but stileth them little wormes. Thus far Fabricins; but we (whose designe is chiefly to treat of the * 1.3 generation of Hen-eggs) have no intention to de∣liver the several distinctions of all sorts of Eggs, but only to lay down the diversities of Hen-eggs. Of Hen-eggs therefore, some are new-laid, and some staler, the former are whiter then the later; for * 1.4 time doth clowd them, and especially incubation. The New-laid also have a very small hollowness or cavity in the obtuse angle; and if they be very new indeed, they are something rough with a dust or powder that sticketh to their sides; but those that are stale, as their complexion is darker, so their shell is smoother. New-layed eggs (if they be whole) being put near the fire will sweat, and are of much pleasanter taste, and more esteemed of, then o∣ther. And eggs after two or three dayes incubati∣on,