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. 
