Birds’ Eggs as Food 
GULLS’ eggs, priced ‘‘ Only 6d. each,’’ were 
on sale in London shops; but as ordinary 
HENS’ eggs were offered at 4d. each at the 
time it would appear that the supply must 
have been so small that they were regarded 
as luxuries. 
A point which seems to have escaped the 
notice of those who advised the taking of 
the eggs of game-birds and wild-fowl is 
that the food-value of the egg, if left un- 
molested to be hatched and reared to maturity, 
would, in some sixteen weeks’ time, be greatly 
in excess of the food-value of the egg itself. 
In September 1918 the Ministry of Food, 
in order that the ordinary channels of dis- 
tribution of FowLs’ eggs should not be inter- 
fered with beyond ensuring that big towns 
in industrial districts should have their fair 
proportion, instituted three grades of eggs: 
(1) Eggs other than imported and preserved 
eggs weighing over 14 0z.; (2) imported and 
preserved eggs over 14 0z.; (3) all eggs less 
than that weight. Thus a clean sweep was 
made of the traditional trade classification, 
which recognised ‘‘ ninety-nine different vari- 
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