CHARACTERISTICS AND COMPOSITION. The eggs of different kinds of domestic poultry vary in size, as well as appearance, and there is also a considerable range in the size of eggs of dif ferent breeds. On an average, a hells egg is 2.27 inches in length and 1.72 incites in diameter, or width, at theliroadest point, and weighs about two ounces, or eight eggs to the pound pounds per dozen). Generally speaking, the eggs of pul lets are smaller than those of old hens, those of ducks somewhat larger than hens' eggs, while those of turkeys and geese are considerably ?arger. Guineal . ggs. on an average, measure 1%, by 1 If, inches, are rather pointed at one end. and weigh about 1.4 ounces each, or 17 ounces to the dozen. Goose-eggs weigh about 5.5 to 6.7 ounces each, or about 5 pounds to the dozen —that is, more than three times as much as hens' eggs. The eggs of wild birds are said to be Eggs consist chiefly of two nutrients—protein and fat—in addition to water and mineral matter or ash. Carbohydrates are present in such small amounts that they are usually neg lected in the analysis. The results of numerous analyses show that there is practically no dif ference in composition between hens' eggs with Clark shells and those with white shells, although there is a popular belief that the former are `richer.' In general, it may be said that eggs are nutritious food. They are less concentrated —i.e. contain more water—than cheese, but are more concentrated than milk or oysters. ln water content they do not differ greatly from the average value for lean meat. greatly kinds and amounts of nutrients in eggs indicate that they may be properly used in the diet in the same way as most other animal foods, and this belief is confirmed by experience.
Fool) VALt7E. Eggs which are perfectly fresh have the finest flavor. After eggs have been kept for a time the flavor deteriorates, even if there be no indication of spoiling. Such differ
ences are especially important when eggs arc use(' for table purposes. Stale eggs art' regarded as not palatable, and the flavor of spoiled eggs is such that. beeause of it, if for no other reason. they are totally unfit for food. The flavor of even perfectly fresh eggs is not always satisfac tory, since it is influenced more or less by the character of the food eaten by the laying hens. onions and some other highly flavored feeds im parting an unpleasant flavor to the eggs. The flavor is also impaired when the air in which the eggs are stored is tainted by odors such as those of decaying vegetables, rancid fats. and gases of various kind l3aw eggs or eggs only slightly cooked are com monly said to be very digestible. the idea being obviously that they digest readily without giving rise to pain or Other physical discomfort. This is in accord with the results of numerous experi ments. which show that the length of time that eggs are cooked affects somewhat the time re quired for digestion, and that some 95 per cent. of the total dry matter and 97 per cent. of the protein of eggs is digestible. It seems fair to conclude that the length of time of cooking has less effect upon the percentage amount that may be digested than upon the time required for di gestion. In a healthy man, the latter considera tion is probably not a matter of much impor tance: in the diet of sick persons and invalids. it may he more important. From the results of numerous dietary studies, it appears that 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 in the aver age American family. In this respect. eggs compare favorably with the more common ani nial foods.