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Eggs Vs. Meat

Eggs Vs. Meat image
Parent Issue
Day
20
Month
November
Year
1874
Copyright
Public Domain
OCR Text

Would it notbe wise to substituto more eggs for meat in our daily diet l About one-third of the weights 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 of 10 parts shell. 60 parts white, and 30 paits yolk. The white of an egg contains 86 per cent. water ; the yolk 52 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. Tho vegetarians of England use eggs freely, and many of these men are 80 and 90 years old, and have been remarkably free from illness. A good egg is alive. Tho shell is porous, and the oxygen of the air goes through the shell and keeps up a kind of respiration. An egg soon becomes 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 centre, old ones on the top. Very old ones are not transparent in eithcr place. Iu water in which one-tenth of aalt has been dissolved, goed 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 min. utes. This takes away the animal taste that is offensive to som, but does not so harden the white or yolk as to riiake them hard to digest. An egg if eooked very hard ia difficult of digestiĆ³n, exeept 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 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 eggs by adding pepper and salt. A little sweet butter is the best dressing. Eggs contain inuch phoaphorous, which is supposed to be useful to

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Subjects
Old News
Michigan Argus