The times. [volume] (Washington [D.C.]) 1897-1901, 1900-11-25

gle fowl. because, according to their re-
ligion. il is a great sin to kill for foct
anything that has instinct. lest ii be hin
dered on It's upward way" Besides, ac-
cording to their doctrine of transmigra-
ton of souls. one might kill and eat ones
! ss-andn other or other relative. The eggs
of the wild chicken are regarded with
al vaneration.
+ One of the most serious problems con-
| nected with the subject OF eggs which the
| Agricultural Department has been called
upon to solve is whether the brown shelled
| or the white shelIed egg is the more Eu-
| tritious as food. Elaborate experiments
| conducted at the California experimental
station by Prof. Jaffa. of the University
of California, showed that while there was
| a slight difference between the two va
rieties. practically there is no difference
between them so far as their nutritiye
value is concerned, and that the slight
difference which does exist is in favor of
the white shelled egg against the brown.
Recently food faddist promulgated 4
statement tina. brown shelled eggs con-
tanned 10 per cent more of richness than
the white ones. The result. especially in
the New York City markets, was a run
on the darker-hued eggs, which readily
brought a few cents more a dozen than the
others. AS the egg supply of Gotham is
largely furnished BY New Jersey dealers,
several unsophisticated suburban Jersey
men proceeded to fool the sophisticated
urbans OF Greater New York. These New
Jersey egg shippers, upon being made
aware of the fad in the New York market
for eggs with brown shells, very cleverly
dyed all the white eggs they received in
decoction of strong coffee, and thus
greatly increased their incomes.
A
peated and amplified the statement con-
corning the greater richness of the darker
eggs. Prof. W. o. Atwater made series OF
experiments with eggs, during which he
arrived at the conclusion that neither
brown shelied or white snelled eggs pos
sess any appreciable amount Of nutrition.
and that they are therefore comparatively
valueless as food. This in the face Of
the fact that eggs have been regarded for
centuries as the acme OF health foods.
Prof. Atwater claims that the old axiom.
One e;,e is the equivalent of half pound
of beefstcak,' is a delusion and snare,
as most old axioms are and that amateur
eggolcgists will be quickly disillusionized
by experimenting on the alternate weeks,
first with half pound of juicy beefsteak
for breakfast and during the second week
with one egg at each morning meal
White shell eggs are preferred by house,
wives LOT cake making, as IT Is Claimed
they make a richer and presumably a
more indigestible cake.
Numerous experiments have been made
for the purpose of producing artificial
eggs, but the records of the Patent Office
fail to show that any of them proved sue
cessful. A German chemist in Newark,
N. j., is said to have very nearly sue
ceeded.' The hen, therefore, remains
mistress of the egg situation, with fair
field and no competition.
The introduction of cold storage plants
and other methods of preserving food
stuffs has made it possible for the ur-
banite to procure fresh country eggs
from the corner grocery or market store
during all seasons of the year. II proper
ly preserved, commission men claim. eggs
can be kept from season to season. Care |
must be taken, however. that the packing |
material is odorless. as egg shells are |
porous and absorbent.
There are many kinds of edible eggs. |
commencing with fish roe and ending with |
the great egg of the ostrich, which has |
been eaten by certain African tribes one |
egg furnishing a meal for small family
of natives. The Chinese eat many varie-
ties OF fish eggs. and the Russians make
palatable caviare from the roes of stur-
geon caught in the Black Sea. Wild |
pigeon eggs have long been considered
delicacy in the Northwestern States.