EGGS. 725 



scales; second, by the eye; if this is full and clear, not sunken or 

 lustreless, the fish is doubtless a fresh one. If the eyes are sunken, or 

 if the flesh is flabby and especially if the scales show a tendency to 

 come loose or drop out, such fish are by no means suitable for food 

 and the person who eats of it takes great risks. The germs of decay in 

 the flesh of fish are not destroyed by the heat of cooking and if taken 

 into the stomach are likely to become lodged and breed colonies of 

 germs that some day will cause serious trouble. 



Cooking Fish Alive. The very cruel and wholly unnecessary 

 custom of cooking live lobsters owes its origin to the many cases of 

 serious disease and not a few deaths that occurred in times past 

 through eating the meat of lobsters that had been dead for some hours 

 in warm weather. Lobster, and indeed all shellfish, decays more 

 rapidly than any other of the fish family, and when decayed is 

 especially harmful. When people became aware of the danger in stale 

 lobsters they went to the other extreme and demanded that they 

 should be put on the fire alive. All humane cooks, of course, first kill 

 them and immediately after put them on to cook. It would be much 

 better for peoples' health and it would greatly add to the enjoyment 

 in eating fish if the custom of keeping them alive till ready for cook- 

 ing should be generally adopted. 



EQQS. 



Most Nourishing of Foods Danger in Eggs How 



to Tell Fresh Eggs How to Preserve Eggs, 



Government Process Canned Eggs 



Dried Eggs How to Utilize 



Spoiled Eggs. 



Eggs are not alone the most common and most universally used 

 of animal foods, but they are the most wholesome and the cheapest. 

 They are eaten in all countries and by almost all classes of people, 

 and they contain every element of food needed by man. No general 

 estimate of the total number used in a year has ever been made with 

 any approach to accuracy, but it is known, for instance, that New York 

 City uses about two million (2,000,000) eggs daily, and it is supposed 

 that other cities use a proportional number according to their size. 

 But how many are used throughout the country districts can hardly 

 be estimated. England, besides the large number of eggs produced 

 by British hens, imported during 1899 1,970,000,000 eggs in the 

 fresh state, besides an unknown number in the shape of canned eggs 

 for certain bakeries and for tanners, and a considerable amount of egg 

 flour and of so-called " crystalized " eggs. The largest egg dealer? 



