238 



How much more cogent are these facts than the 

 mere dogma that no food can be called a good food 

 which does not contain egg, uttered with wearisome 

 regularity by those whose "howlers" in anatomy, 

 physiology, and pathology have now become a bye 

 word ! and who with all the lessons and hints of the 

 past cannot even yet refrain from utterly ridiculous 

 ineptitudes ! 



I have on at least one occasion mentioned that the 

 use of egg is fraught with a danger quite unconnected 

 with its influence, as already detailed, on septic bacteria. 

 When I find leisure for the promised paper on the Com- 

 parative Value of Food Stuffs this will be fully gone 

 into, and it will be seen that Prof. Woods Hutchinson 

 (of Comparative Pathology fame) has thrown consider- 

 able light on this question of ours by means of his 

 recent observations on the functions of the liver. 



In the meantime let me point out that during the 

 past few years quite a number of intelligent people — 

 medical and veterinary men, prominent aviculturists, 

 and successful exhibitors alike— have decisively demon- 

 strated that their birds do better without than with 

 egg. Their " experience," being iivo-sided, seems to be 

 better than that one-sided kind which we are told *' is 

 good enough for most men." Facts are stubborn 

 things, and those who try to oppose them do but kick 

 against the pricks. W. Geo. Creswei.1.. 



