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Eggs, Constituent Parts of

Eggs are an almost invaluable article of diet, and we have no other food that can take their place in invalid cookery. Extremely nutritive, they contain as great flesh-forming and heat-giving properties as an equal weight of butcher's meat, and, either raw or lightly boiled, are far more easy of digestion than meat.

It is calculated that 18 eggs contain enough nutrient properties to sustain a working man during a day.

The most costly and the most esteemed as a delicacy are plovers' eggs, which are usually eaten hard boiled and cold, but the most used are hens' eggs. quantities of them are imported into Great Enormous Britain from all parts, and an instance of this may be found in a recent quotation of no less than 174 millions arriving within three months.

CONSTITUENTS OF 1 LB. WEIGHT OF ...

Water Albumenoids Fat ...

EGGS. ... ... ... ... ... ...

Mineral Matters... ... ... ... ... oz. grs. 11 206 2 105 1 332 0 231 16 0