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