. The oist . forms another inter-esting export. The quantity of pen-guin eggs collected annually from theislands amounts to about fiO0, are sold by contract to a Cape Town firm, Messrs. Miller and Traut,at 21 cents per dozen. The demandfor these eggs in South Africa is notincreasing, but rather the reverse, ashens eggs become more plentiful andconsequently cheaper. They cannotbe said to take the place of fowlseggs excei)t in cases where the fishytaste of their yolk is disguised incooking, or with certain people whodo not object to it. An effort wasmade to introduce their use into Eng-
. The oist . forms another inter-esting export. The quantity of pen-guin eggs collected annually from theislands amounts to about fiO0, are sold by contract to a Cape Town firm, Messrs. Miller and Traut,at 21 cents per dozen. The demandfor these eggs in South Africa is notincreasing, but rather the reverse, ashens eggs become more plentiful andconsequently cheaper. They cannotbe said to take the place of fowlseggs excei)t in cases where the fishytaste of their yolk is disguised incooking, or with certain people whodo not object to it. An effort wasmade to introduce their use into Eng-land in 190S, and with considerablesuccess, as shown by the following ex-tracts from the London Daily Mirrorof May 5th and 7th, 1908: Penguins eggs, the very latestbreakfast food for jaded appetites,have come to London to stay. As already announced in theDaily Mirror 4,800 penguins eggshave been exported from South Afri-ca to England, through the agency ofthe Cape Trades Commissioner, in or- THE OOLOGIST 237. Another view of sarre breeding grounds der to introduce the new dainty toBritishers. Yesterday the Daily Mirror ohtained two dozen i)enguins eggs fromthe Cape Trades Commissioners officeat 98 Victoria Street, S. W., and afterhaving tliem cooked in the approvedfashion, they were submitted to var-ious food experts and hotel managertfor their opinion. The task of boiling the eggs wastaken over by the chef of the newPiccadilly Hotel, which opens to thepublic tomorrow. Penguins eggs haveto be boiled exactly twenty minutes,and the chief cook carried out hiscontract to the second. After allowing the eggs to cool—they have to be eaten cold—a visitwas paid to the Savoy Hotel, and oneof the chiefs of the restaurant, a fa-mous judge of table delicacies, wasgiven an egg for his opinion. He cracked the white shell care-fully, and i)eeled a portion of it, re-vealing a clear, greenish, transparentwhite which looked just like for a spoon he ate a consider-able portion of
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Keywords: ., bookcentury1800, bookdecade1880, bookidoist29al, booksubjectbirds
