ZOOLOGICAL SOCIETY 
MOOR MACAQUE 
One of the ‘tapes’ of Gibraltar. 
Photographed by Elwin R. Sanborn 
serious contamination of drinking water was 
feared. Again, women in a delicate state of 
health and children were frightened by the ap- 
pearance of uninvited and alarming beasts at 
their windows. Many advocated extermination, 
but I think that by gradually reducing the num- 
ber to ten and providing rather more money to 
feed them at a distant part of the Rock, the 
trouble will be overcome.” 
It is not the intention of General Smith-Dor- 
rien to exterminate the colony, but he does find 
it necessary to reduce the number of its mem- 
bers. This is entirely in accordance with the 
wild animal nuisance law of the state of New 
York, enacted about eight years ago, which pro- 
vides that any wild animal or wild bird nuisance 
that becomes unbearable may be abated by sys- 
tematic measures taken in accordance with the 
direction of the State Conservation Commission. 
The wisdom of this principle will be apparent to 
all reasonable persons, and the principle ap- 
plies to all regions that are inhabited by wild 
life. In all communities of men, both civilized 
and savage, men, women and children are pre- 
BULLETIN 103 
vented from making nuisances of themselves, 
and the same principle may properly be applied 
to wild creatures that become too numerous, 
too troublesome or too destructive. 
A very interesting feature of General Smith- 
Dorrien’s reply is the very kind offer to capture 
and present to the Zoological Society two pairs 
of the Gibraltar monkeys. This offer has been 
gratefully accepted. 
The so-called 
really apes. 
“apes” of Gibraltar are not 
Their best and most correct name 
is Moor macaque. In appearance, they are the 
most odd and remarkable looking of all the 
macaques save the Burmese species, and some 
specimens bear a singular resemblance to heay- 
ily-haired human beings. Specimens of the Moor 
macaque have been becoming steadily more rare 
in zoological gardens. Werebe Ele 
OSTRICH EGGS PALATABLE 
FavoraBLy ComMPARED BY A Diretist WiTH 
THE EGG or THE HEN 
An interesting experiment has been made by 
Mr. Gallichan, diet expert. Mr. Gallichan’s 
chief food for two days has been ostrich eggs, 
the eggs being supplied by the Zoological Gar- 
dens. He says that, compared with meat, the 
food value of the egg is about the same and 
that the flavor seems exactly like that of the 
domestic hen’s egg. Although ostrich eggs con- 
tain less protein than meat they have more fat 
and a fair amount of phosphorus and iron. One 
egg will make an omelet sufficient for thirty 
people. 
On examining the hard, highly polished shell 
it was thought that there would be some dift- 
culty in boring a hole, but this was finally done 
with a bradawl, and the contents expelled with 
a bicycle pump. The white and yolk of the egg 
almost filled two ordinary oval vegetable dishes. 
“My first dish was an omelet, beaten up in 
the usual fashion and fried in olive oil,’ Mr. 
Gallichan says. “The flavor seemed exactly 
like that of an omelet made from domestic hens’ 
eges. 
“The experiments in ostrich egg cookery 
made by two women who are expert in the art 
show that these eggs produce the same result 
as ordinary eggs. One woman made a delicate 
custard, which I ate with a relish, and six ex- 
cellent scones composed of oatmeal, wheatflour 
and the necessary amount of egg. 
“Ostrich egg dishes might become attractive 
items of the menu at restaurants. For household 
cookery these eggs would be highly valuable.” 
—New York Tribune. 
