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I am sorry to say that a large portion of the eggs were consumed in making egg-noggs, an excellent American drink, at the concocting of which Greathouse was a master, a sustaining "refresher" which helped us much in passing away the long dull winter evenings.
"Eggs?" queried Von Gerhard, as though making a happy suggestion. "Eggs!" I snorted. "Eggs! Thousands of 'em! Eggs hard and soft boiled, poached and fried, scrambled and shirred, eggs in beer and egg-noggs, egg lemonades and egg orangeades, eggs in wine and eggs in milk, and eggs au naturel.
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