EGGS IN FARM ECONOMY

New Zealand Mail, Issue 1678, 27 April 1904, Page 71 (Supplement)

EGGS IN FARM ECONOMY

Jt'ouit.ry-Keepiag is a branch ot farm work that will interest all members of the family, sinou all may find occupatio.il connected with it.. At the time of writing the price of eggs is causing city and suburban housewives to think deeply when planning the daily bill of fare. Fresh eggs at 2d to 2,kl apiece are a luxury, and ©ggiess desserts become a necessity. Eggs have the advantage .of being highly nutritious and digestible when fresh, but they should always be recognised as a concentrated form of food. We have often heard severe criticism of the farm housewife for selling all the eggs during the season when prices are high. In reality she shows a proper, conception of economics in doling so, for ho person of moderate means can properly afford to make eggs a regular article of food when the price is high. To get an idea of the lood value of eggs we compare them with medium fat beef as follows:—• Wat er. Pro to! els. Fat. Medium fat beef ... 72.5 21. 5.5 Eggs 74.5 12.5 12. Thus, while the water content is quite nearly alike, the meat contains a higher proportion of muscle-makers (proteicls) and the eggs the advantage in fat. The farmer's wife who cheerfully sells the winter eggs, nourishing her family with home-grown meats, whose fat is supplemented by homemade butter, is a practical example of applied science. When tire market price of any farm product is in excess of its nutritive value, a business farmer can hardly afford to consume it at home. This does not mean that he is to subsist on unmarketable culls, but that he is to make up his balanced ration on the same plan as the city mechanic or artisan who must buy his supplies in the open market. In the meantime, sell high-priced eggs.