KINDS AND QUALITIES OF EGG@s. 101 
Ducks’ eggs are rather richer and usually 
cook quicker than those of turkey and geese. 
The plover’s eggs are considered a delicacy, 
and are consequently high priced. Swans’ eggs 
are occasionally used. 
A single ostrich egg is quite a feast, since its 
contents equal those of twenty-eight hens’ eggs. 
It requires an hour’s cooking, and then is said 
to be very good eating. 
The shell, which holds three pints, is often 
bored and used for decorative purposes. 
Albatross eggs are eaten by the aborigines in 
New Zealand. 
The gathering of eggs of sea-birds is a regu- 
lar business, having curious laws and customs, 
and requires much courage, as it is full of dan- 
ger. These eggs are usually strong, and con- 
tain much oil, and are only suited to vigorous 
stomachs. The eggs of the guillemot, stork and 
cormorant are often eaten. 
The larger the egg the larger the bird is a 
