32 FOOD FOR THE TROPICS 



In parts of India the eggs are salted, and keep fresh 

 from three to five years. For salting, the fresh ^g% is well 

 shaken, causing the white part and the yolk to blend 

 together. It is then rolled by hand on a board with salt, 

 until the whole shell shows a marked difference in appear- 

 ance. It is then packed in fine salt. 



In the East Indian Archipelago the eggs of the Pinnio 

 (sea turtle) and of the Tootong (river turtle) are much 

 esteemed. The eggs of the river tortoise of Africa have an 

 excellent taste. 



On the Orinoco and Amazon Rivers in South America, 

 a good, clear, sweet oil is obtained from them. 



Fish 



Until quite recently a popular belief has existed that fish 

 consisted very largely of phosphorus, and consequently 

 acted as a food and stimulus for the brain. Careful 

 analysis has proved, however, that this theory is erroneous ; 

 phosphorus is only present in most minute quantities, what 

 there is being included in the mineral salts, of which the 

 percentage is only 1'2 (see Table on p. 108). 



As an article of food, however, the result of the analyses 

 of different species of fish goes to show that it is equal in 

 value to beef, and contains the same nutritive substances. 



Some kinds of fish, however, contain a larger quantity 

 of fat — the shad, for example, having 9*5 per cent., while 

 the king fish has hardly any at all. 



Fish is extensively used as food in tropical countries. 

 (See Appendix III. for list of Tropical Fishes.) 



