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ARE HENS' EGGS WORTH EATING? 223
eral element that stains the egg-spoon
black—the sulphur combining with silver
to form a sulphide of the latter metal.
The housewife prefers eggs that have
yolks of a deep-yellow color. She thinks
that they give to her cake or custard
more richness. Nor is her idea on this
point without reason ; for such yolks have
a higher flavor.
This desirable color, it appears, is contributed
chiefly by green feed. If hens
have not enough of this kind of feed, the
yolks of the eggs they lay will be of a
pale tint. This is a useful hint for producers
who cater to the "fancy" market,
where deep-colored yolks are at a
premium.
The fancy market also demands eggs
whose whites shall, when cooked, be as
white as possible, and not tinged with
color. It is even important that the
whites shall match. The head-waiter in
a high-class restaurant nowadays would
make a row in the kitchen if two poached
eggs were served to one of his patrons,
one of t h e m
clear white and
the other
greenish-white
or yellowishwhite.
These of
course are
mere details,
but they have
market importance.
In New-
York City, by
the way, eggs
w i t h white
shells command
five cents more
a dozen than
brown - shelled
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