LAYING. 217 



chaser's ! Thus it appears that, if the purchaser had paid 

 what he deemed an extra price, in the first instance, he would 

 have been the gainer. 



From these facts an important conclusion may be drawn ; 

 and, without doubt, the time will soon arrive when either a 

 certain standard by weight will determine what constitutes a 

 dozen of eggs, as merchandise, or, perhaps, as an easier and 

 better way, eggs will be sold by the pound. While, how- 

 ever, the present practice prevails, of reckoning by the dozen, 

 it should be remembered that a dozen of eggs ought to weigh 

 twenty-two and a half ounces. A dozen, then, may sometimes 

 consist of eight, twelve, or even eighteen eggs. In other 

 words, the price should be the same for a certain weight, how 

 many soever eggs are required to produce it in the scales. 

 Careful housekeepers should hereafter insist on receiving a 

 suitable quantity for their money ; and, as a general rule, 

 eight very large eggs, twelve medium-sized, or eighteen small 

 eggs, are equivalent to the rightful average weight of a dozen. 



It is important, also, to notice the varieties in eggs, which 

 are also of some account in domestic economy. Yellow, 

 mahogany, or salmon-colored eggs, are generally richer than 

 white ones. They contain a larger quantity of yolk, and are 

 mostly produced from hens of southern origin. They are 

 generally preferred for culinary purposes, for cakes, &c., 

 though some esteem them the best for eating. 



White eggs commonly contain an excess of albumen, and 

 are preferred for boiling, &c., for the table. These are 

 usually produced by hens of northern origin. 



Epicures and the wealthy purchase two kinds of eggs, and 

 are willing to pay a price accordingly. They separate entirely 

 the sorts fit for eating and for cooking, and eventually, no 

 doubt, the course thus pursued by a small class will become 

 general. 



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