Rensselaer Union, Volume 6, Number 50, Rensselaer, Jasper County, 3 September 1874 — Eggs vs. Meat. [ARTICLE]

Eggs vs. Meat.

Would it not be wise to substitute more eggs for meat in our daily diet? About one-third of the weight of an egg is solid nutriment. This is more than can be said of meat. There are no bones and tough pieces that have to be laid aside. A good egg is made up o£ ten parts shell, sixty parts white and thirty parts yolk. The white of an egg contains eighty-six per cent, water; the yolk fiftytwo per cent. The average weight of an egg is about two ounces. Practically an egg is animal food and yet there is none of the disagreeable work of the butcher necessary’ to obtain it. The vegetarians of England use eggs freely, and many of these men are eighty and ninety years old, and have been remarkably’ free from illness. A good egg* is alive. The shell is porous and the oxygen of the air goes through the shell and keeps Up a kind of respiration. An egg soon become stale in bad air or in dry air charged with carbonic acid. Eggs may be dried and made to retain their goodness for a long time, or the shell may be varnished, which excludes the air, when, if kept in a moderate temperature, they may be kept good for years. The French people produce more eggs than any other and ship millions of them to England annually. Fresh eggs are more transparent at the center, old ones on the top. Very old ones are not transparent in either place. In water in which one-tenth of salt Jias been dissolved. good eggs sink and indifferent ones swim. Bad eggs float in pure water. , The best eggs are laid by’ young, healthy hens. If they are -properly fed the eggs are better than if they are allowed to eat all sorts of food. ' Eggs are best when cooked four minutes. This takes away .the animal taste that is offensive to some, but does so harden tffe white or yolk as to make them hard to digest.’ An egg jf cooked very hard is difficult of digestion, except by those with stout stomachs;

such eggs should be eaten with bread and masticated very finely. An excellent sandwich can be made with eggs and brown bread. An egg spread on toast is food fit for a king, if kings deserve any better food than anybody else, "which is doubtful. Fried eggs are less wholesome than foiled ones. An egg dropped in hot water is not only a clean, and handsome but a delicious morsel. Most people spoil the taste of their eggs by adding pepper and salt. A little sweet'outter is the best dressing. _ Fggs contain much phosphorus, which is supposed to be useful to those who use their brains much.- — Poultry Review (Eng). The farmers complain that the grasshoppers feel their o its' too much. •