3. On the Freezing of the Egg of the Common Fowl

Extract

The author, preparatory to stating the experiments which he has made on the freezing of the egg of the common fowl, referred to the early ones of Mr Hunter on the same subject, and to the later ones of Mr Paget, both these inquirers agreeing as to the results, but differing in their conclusions, Hunter attributing the resistance which the egg offers to freezing to a supposed vital principle, Mr Paget attributing it to the peculiar viscid state of the albumen.