ined. "You think it unhealthful to eat that?"
inquired the German in polite astonishment. "_Unhealthful?_"
exclaimed the Hidalgo, with a withering look and a gasp for a more
adequate word; "No, sir: I think it an unnatural crime!"--_Oswald._

Good for Dyspepsia.--"Really, don't you think cheese is good for
dyspepsia?" said an advocate of the use of this common article of
food. "Why, my uncle had dyspepsia all his life, and he took a bit
of cheese at the close of every meal!"

Mattieu Williams tells us, "When common sense and true sentiment
supplant mere unreasoning prejudice, vegetables oils and vegetable
fats will largely supplant those of animal origin in every element
of our dietary."

EGGS

As will be seen from the analysis given below, an egg is particularly
rich in nitrogenous elements. It is indeed one of the most highly
concentrated forms of nitrogenous food, about one third of its weight
being solid nutriment, and for this reason is often found serviceable in
cases of sickness where it is desirable to secure a large amount of
nourishment in small bulk.

Composition of the white of an ordinary hen's egg.

Nitrogenous matter..................... 20.4
Fatty matter........................... 10.0
Mineral matter......................... 1.6
Water.................................. 68.0

Composition of the yolk.

Nitrogenous matter..................... 1.0
Fatty matter........................... 30.7
Mineral matter......................... 1.3
Water.................................. 52.0

The white of egg is composed mainly of albumen in a dissolved state,
inclosed in layers of thin membrane. When beaten, the membranes are
broken, and the liberated albumen, owing to its viscous or glutinous
nature, entangles and retains a large amount of air, thus increasing to
several times its original bulk.

The yolk contains all the fatty matter, and this, with a modified form
of albumen called vitellin, forms a kind of yellow emulsion. It is
inclosed in a thin membrane, which separates it from the surrounding
white.

The yolk, being lighter than the white, floats to that portion of the
egg which is uppermost, but is held in position by two membranous cords,
one from each end of the egg. The average weight of an egg is about two
ounces, of which ten per cent consists of shell, sixty of white, and
thirty of yolk.

HOW TO CHOOS