Savannah morning news. [volume] (Savannah) 1868-1887, 1883-08-28
ARTIFICIAL EGGS.
The Mandatory in Newark. n. J-How
they are Made and who Eats Them.

me Manufaetory in Newark, n. J.-How
they are Made and who Eats Them.
Neac York Sun Letter.
Last April parties from Paterson rented
a building on Broad street In this CITY.
They began manufacturing business.
and evidently did lively trade. Barrels
ana boxes were shipped daily to New
York. They employed a score or more of
workmen, who We're reticent when ques-
toned about their work. went into the
place the other day to solicit an
advertisement for the ,SHnddg Cdll.
L found the proprietor an educated
anda refined gentleman. He invited
me into his office, and l questioned him
about his business. "Well," he replied.
after moments hesitation, Il can't say
that we wish to advertise, nor, in fact, to
have our business known; but as it will
probably all leak out before long, / NAV
as we'll tell you. We are making artii-
cla! eggs by a process of my own on
which | have but recently received my
patents. Look in the other room. All
the eggs you see there are made in this
place. Here is one. Let me break it
OPEN" He broke it open and showed me
what appeared to be the inside of real
egg. "Oh, it's fact"
DO you mean to say that you made
that egg without the assistance of a hemp
| asked.
Yes" he replied, ''and if. you wish
will show you something of our process.
Come"
He led me through a room in which
there were stored boxes upon boxes of
eggs, and into another large, cool room
in the rear. Everything was clean and
neat. Several strange looking wooden
machines, totally unlike ANYTHING | had
ever seen, stood in different parts of the
room. SIX or seven men were operating
the machinery, which moved noise
lessly and with great rapidity. | fol-
lowed my conductor to one end of the
apartment, where there were three
large tanks or watts. One was filled with
a yellow compound, the second with
starchy mixture, and the other was COW
cred. POINTING to these the proprietor said:
"Ihese contain the yOlk mixture and the
White OF egg. We empty the Vats every
day, so you can judge of the extent of the
business already. Let me show you one
OF the machines. You see they are di-
yided into different boxes or receptacles.
The first and second are the yOlk and
white. The next is what we term
the ''skin" machine, and the last one is
the shelter, with drying trays. This
process is the result of many years of ex
pertinent and expense. l first conceived
the idea after making a chemical ANALYSIS
of an egg. After long time | succeeded
in making very good imitation fan egg.
L then turned my attention TO making the
machinery, and the result YOU see for
yourself. OF course it would not be policy
for me to explain all the mechanism. but
I'll give you an idea of the process. Into
the first machine is put the yOlk mix
ture --"
''What is that?'' l asked.
'~Well, it's a mixture of Indian meal.
corn starch, and several other ingredients.
1t is poured into the opening in a thick.
mushy state, and is formed by the machine
into ball and frozen. In this condition
it passes into the other x,.where if is
surrounded by the white, which is chem
lcally the same as the real egg This is
also frozen, and by a peculiar rotary mo-
tiOn of the machine an oval shane is i'm
parted to it, and it passes into the next
receptacle, where it receives the thin.
hlmy skin. Alter this it has only to go
INTO the shelter, where it gets its last coat
IN the shape of plaster of Paris shell. a
tritle thicker than the genuine article.
Then 1t goes out on the drying travs,
where the she'll dries at once and the in
side thaws out gradually. 1t becomes, to
all appearances, real egg"
"HOW many eggs can you turn out in a
day?"
',Well, as we are running now, we turn
out a thousand or 50 every hour"
''Many Orders?"
'Why, bless your soul. yes. We cannot
ill One-half of our orders. All we can
make now are taken by two New York
wholesale grocers alone. We charge $13
per thousand for them, and they retail at
all prices, from twelve to thirty cents per
dozen. We sell only to the wholesale
houses. 1 suppose plenty of these
eggs are eaten in Newark as well
as in other places. Colonel Zulick,
Billy Wright, Honest Andrew Albright.
Joe Haines, Judge johnson.
Judge Henry, and all Newark's candi-
dates for Governor are living on them.
They are perfectly harmless, and as sub
stantial and wholesome as a real egg. The
reason we made the machinery of wood is
because we found that the presence of
metal OF any kind spoiled the flavor and
prevented the cooking of the eggs''
Can they be bOiled?"
'1Oh, yes; and he called one of the men:
Here, Jim, boil this gentleman an egg"
''Can they be detected?' | INQUIRED.
while the bogus egg was being boiled.
81 hardly think that anybody would be
likely to observe any difference unless he
happened to be well posted, as they look
and taste like the real thing. We can, by
a little fiaVOring, make them taste like
goose or duck eggs, of course altering the
size. They will keep for years. That one
you have just eaten was nearly a year
old. They never spoil nor become rotten.
and, being harder and thicker in their
shells, they will stand shipping better
than real eggs. We calculate that in
few years we will run the hens of the
country clean out OF business, as oleomar-
garine has driven out butter. We have a
curious order to fill next year of a
lot of different cqsOred Easter eggs, By
an improvement in our machinery we
contemplate turning them out hard
boiled. Oh, its a big thing, and capable.
l suppose, of being brought to still greater
perfection. One Of my employees here in
sists that if l go to work at it / can invent
a machine which will run the eggs into
an Incubator and hatch out spring chick
ems. Call in again when we have enlarged
our place, and maybe we will have more
to show you. Good morning.o