CHAP. VIII.] FARMING FOR LADIES. 177 



derably in flavour, yet, if they be but fresh, 

 and of the same kind, people seldom think 

 there is any difference in the taste of one egg 

 and that of another, and they are all eaten 

 alike, whether produced by hens fed upon 

 garbage or upon substantial corn. There is, 

 however, a very material distinction in the 

 richness ; and if this be not discovered by the 

 palate, it may be known by the colour of the 

 yolk, which, if pale, always denotes a want of 

 flavour, but if of a deep orange, is ever rich 

 and nutritious ; though it must be confessed 

 that some persons consider them on that 

 account wanting in delicacy. Some of those 

 insects and grasses which abound during the 

 summer, and of which hens are very fond, 

 will also sometimes make the eggs disagree- 

 able to a sensitive palate ; but this may be 

 corrected by giving them a greater abund- 

 ance of grain. Some species of food will 

 even taint the flavour of the eggs : thus 

 chandlers' greaves and kitchen stuflT, which 

 are sometimes made up into a paste with 

 bran, or much of any rancid, greasy matter, 

 if given to the hens, will make the eggs rank. 

 Garlick and mint, although good for them 



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