238 



THE OOLOGIST 



A few birds same Islands 



egg contained a remarkable percent- 

 age of phosphorous, and was therefore 

 a splendid tonic for brain lag and ner- 

 vous debility. 



So great has been the demand that 

 no penguin's eggs are obtainable in 

 London now, except two cases which 

 are to arrive at Billingsgate Market 

 this morning. 



The Cape Trades Commissioner is 

 cabling immediately to South Africa 

 for further shipments, which will be 

 about three weeks en route. 



Mr. Charles Stuber, ex-larder chef 

 of Claridge's writes to the "Daily Mir- 

 ror" to say that he has made several 

 experiments with the "white" of the 

 penguin's egg and has found it excel- 

 lent in many forms of cookery. 



Mr. Stuber says that the penguin's 

 egg is a great success scrambled on 

 toast, or used up in a sauce for cold 

 fish. He also found it a valuable as- 

 set to other dishes. 



Mrs. Edmund Gilbert writes from 

 Maidenhead to say that, as a South 

 African, the proper way to eat a pen- 

 guin's egg is to cut it in half (after it 

 is boiled), mash it up with a fork on a 

 hot plate, and add butter, salt and 

 pepper. 



Zybysco, the well known wrestling 

 champion, is the latest convert to the 

 penguin's egg. His manager writes 

 to say that Zybysco has just eaten six 

 of them with great relish." 



It is stated that since the above ar- 

 ticles appeared there has been a fall- 

 ing off in the demand for penguin's 

 eggs in London owing to some unex- 

 plicable reason, and that few are now 

 shipped to that market. 



These eggs are considered a great 

 delicacy by some, and it is thought 

 that if they were better known in oth- 

 er parts of the world, their popularity 

 would increase. They are retailed 

 here at 42 cents per dozen, and are 



