Everything depends upon the circumstances of the case in question.

We fear there are many thousands, hundreds of thousands, in this great city of London, whose everyday life more or less compares with that of a shipwrecked crew.

They "fain would fill their belly with the husks that the swine do eat, but no man gives unto them." There is this to be said in favour of vegetarian diet--that, were it universal, grinding poverty would be banished from the earth.

We must not cry out too soon about using what some men call bad material.
Lord Byron, when he was starving after shipwreck, was glad to make a meal off the paws of his favourite dog, which had been thrown away when the carcase had been used on a former occasion.
The simplest way of boiling eggs is to place them at starting in boiling water, and boil them from three to three and a half to four minutes, according to whether they are liked very lightly boiled, medium, or well-set.
The egg saucepan should be small, so that when the eggs are first plunged in it takes the water off the boil for a few seconds, otherwise the eggs are likely to crack.

This applies more particularly to French eggs, which have thin, brittle shells containing an excess of lime, probably due to the large quantity of chalk which is the distinguishing feature of the soil in the _Pas de Calais_, which is the chief neighbourhood from which French eggs are imported.
_Over a million_ eggs are imported from France to England every day, notwithstanding the fact that thousands are kept awake by the crying of their neighbours' fowls.
There is a strange delusion among Londoners that an egg is not good if it is milky.