Salted ducks’ eggs are an article in great demand in some parts of the East, for transport by the trading junks. The Malays salt them as they do their meat; but the Chinese mix a red unctuous earth with the brine, which no doubt stops the pores of the shell, and preserves them better. They are put into this mixture at night, and taken out during the day to be dried in the sun, which is, in fact, a half roasting process in a tropical climate.
Pickled eggs, while they constitute a somewhat novel feature in the catalogue of condiments, are at the same time particularly relishing. When eggs are plentiful, farmers’ wives, in some localities, take four to six dozen of such as are newly laid, and boil them hard; then, divesting them of the shells, they place them in large-mouthed earthen jars, and pour upon them scalded vinegar, well seasoned with whole pepper, allspice, ginger, and a few cloves of garlic. When this pickle is cold, the jars are closed, and the eggs are fit for use in a month afterwards. Eggs thus treated are held in high esteem by all the farm-house epicures.
Fowls’ eggs, variously coloured, and having flowers and other matters upon them, formed by the colouring matter being picked off so as to expose the white shell of the egg, are a part of all the Malay entertainments in Borneo. The eggs eaten by the Dyaks are frequently nearly hatched when taken from the nest, as they enjoy them just as well as when fresh.
An article called ‘condensed egg’ is now sold in the shops. It consists of the whole substance of the fresh uncooked egg, very delicately and finely granulated by patent processes, after the watery particles, which the egg naturally contains, have been completely exhausted and withdrawn, without further alteration of its constituents. It contains all the nutritious properties of the egg in its natural state, and must be valuable to shipmasters, emigrants, and others. One ounce of it is said to be equal to three eggs.
The ancient Romans, though not great beef-eaters, were particular as to poultry. Dr. Daubeny, in his Lectures on Roman Husbandry, says—‘The ancient Romans had large preserves, not only of poultry and pigeons, but even of thrushes and quails enclosed in pens which were called ‘ornithones,’ from which they could draw their supply for the table at pleasure. We are told, indeed, of two sorts of ornithones, the one merely aviaries stocked with birds for the amusement of the proprietor; the other kind, constructed with a view to profit, which were often of vast extent, to supply the demands of the Roman market for such articles of luxury. In the Sabine country particularly, we read of extensive pens, filled with birds for the latter purpose. For thrushes alone there were large rooms provided, each capable of holding several thousand birds. As they were put in to be fattened, the place had only just light enough to enable the birds to see their food, but there was a good supply of fresh water accessible. And I may remark that, whilst nothing is said by the Roman writers about the fattening of oxen and sheep, particular directions are given for fattening poultry and other birds—a strong additional argument of the little importance they attached to the larger animals as articles of food.’
The following may be enumerated as the sportsman’s game in Jamaica:—
1. The pintado, or wild guinea fowl (Numida Meleagris), a bird now domesticated in our poultry-yards. In its wild state the flesh is considered by many persons to equal that of the pheasant.
2. The quail (Perdix coturnix).
3. Wild pigeons, namely, ring-tail, bald-pate, pea-dove, white-breast, white-wing, mountain-witch, ground dove, and red-legged partridge.
4. Snipe (Scolopax gallinago).