Milford chronicle., 1927-04-15
POULTRY ASSOCIATION
in NATIONAL EGG WEEK
Continued from first page)


fresh eggs sink in water when i'm
mersed, while stale eggs float.
The white of egg is coagulated at
about 100 degrees Fahrenheit. If
this temperature is increased, the
white becomes hard and leathery.
The yOlk of egg is coagulated to a
tender, jelly-like consistency at
about the same temperature.
WHY ARE EGGS DESIRABLE AS
FOODS?
Eggs cooked below the boiling
point of water are more easily and
quickly digested than are boiled
eggs. Compared with other foods,
eggs are easily and quickly digested.
Eggs are a tissue-building food,
being rich in protein and mineral
matter. They are among the first
foods to be fed to little children,
because they are so rich in iron,
and because the proteins, fats and
mineral substances are especially
we'll suited to building body tissues.
Eggs are especially valuable in
the diet of adults who are sunering
from tuberculosis, or other wasting
diseases, or who are convalescing
from an infectious disease.
WHAT EXPERTS SAY ABOUT
EGGS
In these days of intensive living,
hard work and strenuous exercise
everyone is concerned with the
problem of finding a food which is
highly nutritious, palatable, satisfy
ing and economical. In eggs we
have just such a combination.
Eggs should be used in every
household as they are one of ma
ture's richest storehousesL "They
are a food for all the family for
they are excellent for the growing
child, the nursing mother, the con-
yalescent and the healthy adult"
says Miss Mary E. Sutherland, Ex-
tension Specialist in Food and Nu-
triton at the State College of
Washington.
Farmers, mechanics and all men
who are compelled to use muscle
and energy find in eggs a source of
driving power.
PREVENTING RICKETS
With the prevalence of ricketts, in
many parts of the United States the
following statement from DR.. Henry
c.. Sherman of Columbia University
will be of especial interest to young
mothers. "In most respects. eggs
may be regarded as an intermediate
between meat and milk, but the re-
cent discovery that the egg yolk has
snecial value for the prevention of
ricketts, lends new significance to the
inclusion of three or four egg yOlks
per week in the dietaries of children
under two years of age or of the
mother while she nurses the child"
EGGS AS VITAMINE CARRIERS
eggs are classed as one of the
protective foods, rich in phosphor-
Gus, iron and calcium in organic
combination. The iron compound
forms the material from which the
haemoglobin or red corpuscles is
made. On account of this richness
in iron the egg yolk should be asso-
ciated with milk. cereals and Vege-
tables as an addition to the growing
child's diet.
The egg white contains the pro-
tein or tissuing building substance
in the form of albumin. This con-
tains common salt, potassium salts
and sulphur, all necessary to per-
feet health.
In hospitals, eggs are indispen-
sable in the diet of mal-nourished,
tubercular and convalescent, when
the portions are prescribed by a
physician. DR.. Benjamin Harrow of
Columbia University says: Better
even than meat and fish as an addi-
tional source of protein are eggs;
for these are also rich in fats, and
particularly the fat-like substances,
the vitamines, the importance of
which to the body is only now be-
ginning to be appreciated. For the
growing child, for the nursing moth
er, for the convalescent, few foods
are as nutrious, weight for weight,
as are eggs."
In the yolk is found an abundance
of Vitamine Fat Soluble A, essential
for growth, and Water Soluble B,
valued for it's preventive and cura-
tive properties as well as for body
development. Eggs also carry large
quantities of Vitamine D, the pres
ence of which in the diet prevents
ricketts, in the growing child.
Recent tests show that eggs pos
sess substantial amounts of the
most recently discovered fertility
vitamine known as Vitamine E. the
absence of which in the diet produc-
es sterility and faulty breeding.
There is no single known food pro-
duct which contains vitamines in
greater variety or in greater and
nrn nrniln hln nrnnnnfe than the