CONTENTS. 



FAQK 



Ostrich Meat — Plamingoes, Cranes, and Herons — 

 Ducks and Geese — Statistics of in France — Wild 

 Geese — Swans — Plovers — Teal — Canvas-back Ducks 

 — Pelicans — Penguins . 134 



CHAPTEE VI. 



Eggs of Various Kinds as Food. 



Eggs of Domestic Poultry — Nutritive Value and Chemis- 

 try of Eggs — Average Weight of Eggs — Quantity and 

 Values of our Imports of Eggs — Range of Prices — 

 Number of Eggs Received from France — ^Estimated 

 by Weight on the Continent — Testing Eggs — Egg 

 Traffic of the United States and Canada — Prices — 

 Condensed Eggs — Various Modes of Preserving 

 Eggs — Pickled Eggs — Easter Eggs — Ostrich Eggs — 

 Emeu Eggs — Plovers' and Lapwings' Eggs — Eggs of 

 Sea Fowl — Gulls — Terns — Penguins — Petrel — 

 Albatross — Eggs of Reptiles — Turtles — Land Tor- 

 toises — Alligators — Lizards' Eggs — Snakes' Eggs — 

 Insects' Eggs — Fish Spawn — Cod Roe — Herrings' i 

 Eggs — Sturgeon Caviare — ^Modes of Preparing — Roe 

 of Sandre, Bream and Mullet — Fish-bread from Roes, 

 — Mode of Preparation — Eggs of Crustacea — Lobster 

 Spawn 184 



CHAPTER VII. 



Reptiles, Snakes, and Amphibians Eaten as Food. 



Turtles and Tortoises — Land, Marsh, River and Sea Tor- 

 toises — Flesh Largely Eaten in Various Countries — 

 Terrapins of America Great Food Delicacies — Turtle 

 Soup and Dried Turtle Flesh — Sources of Supply of 

 Turtle — Recipes for Cooking Turtle — Flesh of 

 Loggerhead Turtle not Good — Crocodiles and Alli- 

 gators Eaten- Lizards Eaten — Monitors — Iguanas — 

 Snakes Eaten in Many Countries — Snake Wine — 

 Amphibians — Frogs Eaten in Europe, America, and 

 Asia — Modes of Catching Them — Recipes for Cook- 

 ing Them — Salamander and Axolotl Eaten . . . 216 



