The evening times. [volume] (Washington, D.C.) 1895-1902, 1901-04-08

n
nIshes Three Per Cent of Every
thing Eaten-SuRgesttOnA AS to
the Prevention of Disease Germs
A very interesting pamphlet on Eggs
and Their Uses as Food prepared by c.
F LangwOrthv. Pm. D.. Of the Department
, Of Agriculture, is now in course OF pub
LEGATION. and will be ready for distribu-
ton in the course Of a few days. In pre-
pairing the bulletin Dr. LangwOrthy has
made an extended study of the literature
Of the subject. and has endeavored to
present such data as are Of general in
terest rather than more technical matter.
Miss Elizaba+h g Sprague, late Associate
Professor Of Household Science at Lake
Erie College, Ohio. and Miss Isabel Be
vier. Professor Of Household Sciences at
the University of Illinois, rendered val
| liable assistance to Dr.. Langworthy in the
preparation of the treatise. DR.. Lang
worthy, in introducing his subject, said in
part:
Perhaps no article Of diet of animal
origin is more commonly eaten in all
countries or served in a greater variety
of ways than eggs Hens eggs are most
common, although the eggs Of ducks.
| geese, and guinea fowls are used to
I
| keys eggs are eaten, bat they are gen.
| orally Of greater value for Matching.
| The eggs Of some wild birds are es-
| teemed 4 deGoacy- Plover eggs are
| priced in England and Germany. while in
! this country the eggs Of sea birds have
| long been gathered for food. On the east
ern shore of Virginia eggs of the laughing
| gull are frequently eaten, and the eggs of
/ guIIs, terms, and herons were few years
| ago gathered in great quantities along the
| coast Of Texas. Thousands of eggs of
/ guHs and INJURIES have been gathered an
nually on the Faralon Islands, off the
| coast Of California.
| "Other eggs besides those of birds are
| sometimes eaten. Turtle eggs are highly
priced in most countries where they are
! abundant. They were once more commonly
! eaten in America than now, possibly owing
! 10 the more abundant supply in former
/ times The eggs Of the terrapin are usu-
| ally served with the flesh III some of the
: ways of preparing il for the table. Fish
| eggs. especially those of the sturgeon. are
! eaten in large quantities, preserved with
salt under the name OF clviar- Shad
| row is also a familiar example of the use
] of fish eggs as food. Mention may also
be made OF the use o. the eggs OF aliiga-
| tors. lizards, serpents, and some insects
by races who lack the prejudices Of West
ern nations However, IN general tie term
eggs when used in connection with FOOD
| topics. refers 20 the eggs OF birds, usually
/ domestic poultry, ana Is so used III thls
I bulletin
Since in al cases the egg is designed
] TO furnish the sole source or material
/ for growth end Development of the young
Individual for a considerable time, II is
| evident that K must contain all the ele-
| ments required: that IS, that Il must be
/ perfect food for the purpose intended
/ * at her. far i
NAL food containing all the elements OF
! a complete food for fhe young and grow
| ing individual. MIX and eggs are fire.
! quentIy spoken of as perfect foods on this
| account The designation Is, however,
! misleading. for although IL IS true that
! they contain all the required clements
I for the growth and maintenance OF the
/ young bird or the young mammal. as
! the case may be. the clements are not in
/ the right proportion for the sole nourlsh-
/ ment of an adult individual.
! Considering both Wild and domestic
birds. the color OF the Shell ranges from
! white through q variety of tints and
/ mottllngs. The eggs Of domestic fowls
are not highly cOlOreQ. those OF hens vary
from " hite to more or less brown tone,
the eggs from particular breed OF tlSns
/ being always OF the same color The
! eggs of ducks are blush white; those of
/ geese are commonly white; the eggs OF
! guinea fowls are light brown. more or less
notified with "A deeper shade and the
! eggs of turkeys are Speckied with z vel
/ loEFisa brown Any special cOlCrlDS OF
J u
/ as protective measure which has been
| developed TO render the eggs incOnSpicu-
! Gus in their normal surroundings, and
/ therefore less easily found by their enc
mics. Such reasoning would indicate that
J the observed differences IN the color OF
hens eggs are due to characteristics
! which different breeds have inherited
! from remote wild ancestors The color
| Of the shells whatever its reason. IS a
/ feature which has some effect on the
| market value of eggs of domestic poul-
rrggh not hGi- nd al
| Eggs are used IN nearly every house
! hold in some form or another in varying
amounts. From the results OF the nurIer-
| Gus dietary SJuGleS, mace uuQEF the aus
! piceG Of this department and by th2 ag
ricuItural experiment stations II has been
| calculated that on an average eggs fur
| nish 3 per cent OF the total food, SIS per
/ cent OF the total protein, and - per
I cent OF the total fat used per
| man per DAY Cheese was found 10 fur
/ nisll "A per cent OF the total food. L6 per
/ cent OF the total protein, and 16 per
! cent Of the total fat, while the milk and
| cream together furnish 1873 per cent Of the
( total food, I15 per cen. Of the total pro-
] TEN, and 1914 per cent OF the total rat
j MIX and cream together also furnish
/ some carbohydrates, while eggs and
/ cheese furnish no appreciate amount OF
/ this GROUP OF nutrients Considering some
1 of the common meats, beef, and veal
/ together We're found to furnish l0.3 per
! cent of the total food. z46 per cent OF the
! total protein, AID l9-5 per cent OF the to
/ tai fat -e corresponding values for
| mutton and lamb together were II, ID,
! and rs per cent
| 1T will be seen that. judged by aVaila-
! BILE statistics. eggs compare faVoTably
/ with the more common animal foods, as
! regards both the total food material and
/ the total prote in and fat furnished by them
| IN the average daily dietary Ia other
! words Investigations show that the nigh
/ food value OF eggs IS appreciated and that
/ they constitute one of the very important
/ articles of diet Ia the American house
/ hold.
/ are favoritc articles Of diet with very
I Tnauv II not most families. and in this
I IS in other cases the income and the
I need for. economy must determine how
/ far and IN what way they are TO be used
/ when they are high in price Judged by
/ their COmpnSiti0n and diEeSt5uilitE, eggs
! are worthy OF the high opinion in which
I they are usually held. Furthermore, they
| are generally reIished. Although the
/ physiological reason is perhaps difficult
/ Ia And II is generally conceded that the
/ food must not be forgotten in consider
/ ing its true nutritive value. Refinement
IN matters Of diet should keep pace with
I growth III general culture, and foods
4 which please the esthetic ssTse as well as
satisfy the hunger are certainly 10 be
( pTeferred TO those which serve the latter
1 purpose only. If they can be provided with
| the income at ones command
| Occasionally person Is found who IS
! habituaAE made i'll by eating eggs just
as there are those who cannot eat straw
| Such cases are due TO some personal lido
syIIcTasy. showing that in reality one
mans meat Is another mans poison a
satisfactory explanation Of such idioSyn-