EGGS AND THEIR VALUE AS FOOD. 17 
penetrate the shell and the egg thus becomes a possible source of 
infection. Perhaps one of the most common troubles due to bac- 
terial infection of eggs is the more or less serious illness sometimes 
caused by eating those that are stale. This, often called ptomaine 
poisoning, is more correctly styled food poisoning, and is caused 
by microorganisms that are commonly associated with filth. 
Judged by the comparatively small number of cases of infection 
or poisoning due to eggs, reported in medical literature, the danger of 
disease from this source is not very great. However, in view of its pos- 
sibility, it is best to keep eggs as clean as possible and thus endeavor to 
prevent infection. Clean poultry houses, poultry runs, and nests are 
important, and eggs should always be stored and marketed under 
sanitary conditions. The subject of handling food in a cleanly man- 
ner is too seldom thought of, and what is said of eggs in this connec- 
tion applies to many other foods with even more force. Since it is 
not wise to wash eggs that are to be kept, only clean ones should be 
selected for this purpose. Always, when eggs are used, the shells 
should be carefully cleaned just before they are broken, as otherwise 
any dirt present on the outside may find its way into the food. 
Occasionally the eggs of worms, etc., have been found inside hens' 
eggs, as indeed have grains, seeds, etc. Such bodies were doubtless 
accidentally occluded while the white and shell were being added to 
the yolk in the egg gland of the fowl. This is a rare occurrence and 
has little to do with the general question of the wholesomeness of the 
egg. If it should occur the egg should not be used. The bloody spot 
often found in eggs shows that growth of the embryo has proceeded 
too far for the egg to be considered of desirable quality. 
In general, if one actually has an idiosyncrasy toward eggs one 
should avoid them. Others should do all they can to secure clean, 
good eggs, and may then rest assured that these are likely to prove 
wholesome. 
THE SUPPLY OF EGGS FROM THE HOUSEKEEPER'S STANDPOINT. 
In order to purchase eggs to the best advantage the housekeeper 
should be familiar with the source of supply. A generation or so 
ago each locality depended upon its own farms for eggs, but with 
the growth of cities and the resulting increased demand this state of 
things has changed. The eggs raised in the Atlantic and Pacific 
States are still mainly consumed in or near the place of production, 
but they are not sufficient to supply these regions, and it is necessary 
to ship into these regions large quantities of eggs from several of 
the States of the Mississippi Basin, which produce many more eggs 
than can be used there. Refrigerator cars, cold-storage warehouses, 
and special cases devised to prevent breakage make it possible to ship 
