. California agriculturist and live stock journal. Agriculture -- California; Livestock -- California; Animal industry -- California. California Agriculturist akd Live Stock Journal. GGS bear a to other animal food similar to that which seeds bear to other vegetable food. They are the deposi- tories of vitality, stored up to forai a new link in the continuation of the species. They are probably the purest form of animal food, though they compare unfavor- ably with seeds in many respects. They lose their vitality sooner, and they partake more or less of whatever impurities may have be
. California agriculturist and live stock journal. Agriculture -- California; Livestock -- California; Animal industry -- California. California Agriculturist akd Live Stock Journal. GGS bear a to other animal food similar to that which seeds bear to other vegetable food. They are the deposi- tories of vitality, stored up to forai a new link in the continuation of the species. They are probably the purest form of animal food, though they compare unfavor- ably with seeds in many respects. They lose their vitality sooner, and they partake more or less of whatever impurities may have be- longed to the animal that produced them. They are not so nutritious as some of the seeds, and they require more care in cooking. Like seeds, one of their principal ingi'edi- ents is albumen, which is nearly pure in the white; but, unlike vegetable albumen, it coag- ulates with heat; if the heat is great, becomes so hard as to be extremely diflficult of diges- tion. Hence eggs are more easily digested raw than cooked, and hence also the objection to hard boiling. Dr. Beaumont found bits of harh-boiled egg-white, no larger than a pea, sometimes remained in the stomach after everything else had yielded to the action of the gastric juice. Such logic is unanswerable. He deduced from it the importance of careful mastication. We women can go a step fur- ther, and find in it an intelligent reason for so cooking the eggs that they will not require this extra care. Fried eggs are still worse than those which are boiled, both because subjected to a greater degree of heat, and be- cause of cooking fat into them. Even in the common method of boiling them rapidly in "three and a half minutes" the albumen next the shell is quite too hard. It should be uniform and custard-hke, and this is secured by the method, now becoming quite common, of merely letting the eggs stand from seven to ten minutes in hot water. This should be boiling hot at first, but the cool eggs reduce its tempera
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