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Eggs Vs. Meat

Eggs Vs. Meat image
Parent Issue
Day
25
Month
September
Year
1874
Copyright
Public Domain
OCR Text

Would it not be wise to substitute more eggs for meat in our daily diet ? About one-third ot' an egg is solid nutriment. ïhis is more than can be said of meat. ïhero aro no bones and tough pieces whioh have to be laid aside. A good egg is made up of ten parts shell, sixty parts white, and thirty parts yolk. The white of an egg contains eighty-six per cent water ; the yolk fifty-two per cent. The average weight of an egg is about two ounces. Praotically, an egg is animal food, and yet there is none of the disagreeable work of the butcher to obtain it. The vegetarians of England use eggs freely, and many of those men are eighty and ninety years old, and havo been remarkably free from illness. A good egg is ahve. The shell is porous, and the oxygen of the air goes through the shell and keeps up a kind of respiration. An egg soon becoines 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, wbioh excludes the air, when, if kept in a moderate temperatura, they may be kept good lor years. The Prench peoplo produce more eggs than any other, and ship miliioris of thein to England anually. 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 ten per cent. of salt is dissolved, good eggs sink and indifferent ones swim. 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 uot so harden the white or yolk as to make them hard to digest. An egg if cooked very hard is difficult of digestión, 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 broad. An egg spread toast is fit for a king, if kings deserve any better food than anybody else, which is doubtful. Fried eggs are less wholesome than boiled ones. An egg dropped into hot water is not only a clean and handsome but a delicious morsel. Most people spoil the taste of their egg by adding pepper and salt. A little sweet butter is the best dressing. Eggs contain much phosphorus, which is supposed to bo useful to thoso who use their brains

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Subjects
Old News
Michigan Argus