EGGS AND THEIR VALUE AS FOOD. 29 



usually held. Furthermore, they are generally relished. Although 

 the physiological reasons were perhaps difficult to find, it was long 

 ago conceded that the attractiveness and palatability of any food 

 must not be forgotten in considering its true nutritive value. Refine- 

 ment in matters of diet should keep pace with growth in general cul- 

 ture, and foods which please the esthetic sense as well as satisfy 

 hunger are certainly to be preferred to those which serve the latter 

 purpose only, if they can be obtained with the income at one's com- 

 mand. 



