A FEW WORDS ABOUT EGGS.

Wairarapa Daily Times, Volume XV, Issue 4888, 28 November 1894, Page 2

A FEW WORDS ABOUT EGGS.

There is no doubt that the flavour ■>■;■(s of eggs depends very muoli on' tie kind of food given to tho liens. ; When they are fed largely oralmost t exclusively; on . juyr meat, which ; often happens where . thero, is. a ,1 slaughter yard cW.byj' tho jm of ' '•!* tho egg will be,a darker coloui', and '.'•s! the flavour Btrong pr. cope. When : y\-I milk is almost exclusively fed, the ■ yolk iB paler, and the white often ' lias a milky appearance; .while® tho

wholo egg is wateryahd less firm in texture than those laid byjwiti& ted < on grain.' And just as ;®e\blour 0' | and appearance is aHectedjM Is .the in flavour. The'milk-fed'eggs arejin- ' eipid and unßatisfacfcory,. when 'vvij poached or used in puddings.; In tho latter capacity the quality- of the ,4(1 egg is very noticeable to the cook, ■sfj who sometimes finds that'she,re- >{■ quires four eggs to ; inako 'a ojistard . to-day, wliereas, last Veok slieilsed but two., Sometimes four or-five. :'i®| eggs will not thicken at all, at others f j two ordinary-sized eggs will thicken '' ')s a pint of milk; this iB all owing to tlio feeding. The cook can'generally; -V----tell when slio breaks thom into the, .; ii bowl how many will bo required, by .■ Jl their colour and firmnesi' The bar-' *ls tier tho egg is to beat at first, tho • / richer in good qualities. -Nocreature ■ requires greater variety of foodithan ' 'J§ the lion, and nothing.we eat contains , such capacity for nourishment as an: ■ iS® to ' s >:' : ' . 1 " . •-