PROFITABLE EGG FARMING. 
year in dressing the leather for gloves and in 
book-binding. They are also used extensively 
in the preparation of shoe blacking, mucilage 
and other manufactures; besides these uses 
many millions are also used for clarifying wine, 
and in calico print works, and in the preparation 
of photographer’s paper, and by dye manu¬ 
facturers. 
In the time of low prices when the supply of 
eggs exceeds the demand at a good figure, the 
eggs are stored in considerable quantities in 
cold storage houses, to be held against the season 
of scarcity when they bring better prices. 
These cold storage rooms are kept at a tem¬ 
perature of from 33 to 34 degrees, and eggs will 
keep in reasonably good condition in such 
rooms for six or eight months. Eggs from birds 
which have not been running with the male are 
best for storage purposes as they are not fertil¬ 
ized, and “April” eggs are quoted at higher 
prices than those stored in summer. 
The introduction to Farmers’ Bulletin No. 
128. published by the V. S. Department of 
Agriculture, on “ Eggs and Their Uses as Food,” 
says: “Perhaps no article of diet of animal 
origin is more commonly eaten in all countries 
or served in a greater variety of ways than eggs. 
Hens’ eggs are most common, although the eggs 
of ducks, geese, and guinea fowls are used to a 
greater or less extent. More rarely turkeys’ 
eggs are eaten, but they are generally of greater 
value for hatching.” ******** 
“ Eggs are especially rich in protein (the 
nitrogenous ingredient of food). This material 
is required by man to build and repair the 
tissues of the body. Some energy is also fur¬ 
nished by protein, but fats and carbohydrates 
supply the greater part of the total amount 
needed. Combining eggs with flour and sugar 
(carbohydrates) and butter, cream, etc. (fat), 
is perhaps an unconscious effort to prepare a 
food which shall more nearly meet the require¬ 
ments of the bodv than either ingredient alone. 
When eggs, meat, fish, cheese, or other similar 
foods rich in protein are eaten, such other foods 
as bread, butter, potatoes, etc., are usually 
served at the same time, the object being, even 
if the fact is not realized, to combine the differ¬ 
ent classes of nutrients into a suitable diet. 
The wisdom of such combination, as well as of 
other generally accepted food habits, was proved 
long ago by practical experience. The reason 
has been more slowly learned.” 
The Place of Eggs in the Diet. 
“ Eggs are used in nearly every household in 
some one form or another, in varying amounts. 
From the results of the numerous dietary studies 
made under the auspices of this Department 
and by the agricultural experiment stations, 
it has been calculated that on an average eggs 
furnish 3 per cent, of the total food. 5.9 per cent, 
of the total protein,and 4.3 per cent, of the total 
fat used per man per day. Cheese was found 
to furnish 0.4 per cent, of the total food, 1.6 
per cent, of the total protein, and 1.6 per cent, 
of the total fat, while the milk and cream to¬ 
gether furnish 19.9 per cent, of the total food, 
10.5 per cent, of the total protein, and 10.7 per 
cent, of the total fat. Milk and cream together 
also furnish some carbohydrates, while eggs 
and cheese furnish no appreciable amount of 
this group of nutrients. Considering some of 
the common meats, beef and veal together 
were found to furnish 10.3 per cent, of the total 
food, 24.6 per cent, of the total protein, and 
19.5 per cent, of the total fat. The correspond¬ 
ing values for mutton and lamb together were 
1.4, 3.3 and 3.8 per cent. 
“It will be seen that, judged by available 
statistics, eggs compared favorably with the 
more common animal foods, as regards both the 
total food material and the total protein and 
fat furnished by them in the average daily 
dietary. In other words, investigations show 
that the high food value of eggs is appreciated 
and that they constitute one of the very im¬ 
portant articles of diet in the American house¬ 
hold. 
“Many families of moderate means make a 
practice of buying fresh meat for but one meal a 
day—i. e., dinner, using for breakfast either 
bacon, dried beef, codfish, or left-over meats, 
etc., and for lunch or supper, bread and butter 
and the cold meat and other foods remaining 
from the other two meals, with perhaps the 
addition of cake and fresh or preserved fruit. 
It is the thrifty housekeeper, who uses all her 
material as economically as possible in some 
such way, who is likely to fall into the error of 
excluding eggs at higher prices almost entirely 
from her food supply. If her economy was 
directed principally to restricting the use of 
eggs in the making of rich dessert dishes, 
cake, and pastry, one might not only refrain 
from criticising but welcome the circumstances 
which necessitated the making of simple and 
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