These days, though, farmers are using artificial means to get more production. I don't know if the same things were happening back then, but I don't think so. Isn't the notorious Mad Cow disease caused by feeding ground up slaughterhouse remains back to the growing stock? Or am I a victim of tabloid "facts"? As far as eggs are concerned, I've noticed something lately. When I was a kid, and cracked open an egg, the albumen was very thick and "gooey" looking. Today, when I crack an egg open, it's almost as if there's a yolk and water. And frequently, the yolks are very small. So I don't think that today's eggs have anything to do with the eggs of 25-30 years ago. I would gladly pay double for better ones, but you simply can't find them around here. I would imagine that homegrown livestock would be far safer than commercially produced. MHO, John Pavao ---------- Hi Ward, I was born and raised in Germany. We used to eat a raw ground pork mixture with spices called "Mett" on a buttered roll. After that we were able to drink lots of beer and would not get drunk. Also, tartar steak was eaten at least once a week with a raw egg on top. I also remember my grandmother giving me a raw egg mixed with sugar when I was little. Never recall people getting sick. Maybe the meat is checked more often in Europe, or their regulations are more strict. I remember, my girlfriend's father had raised a pig, and in the fall they slaughtered it. There was an inspector present to check the meat to make sure there was no sign of trichinosis. My 2 cents worth. Regina