The daily Cairo bulletin. (Cairo, Ill.) 1878-1???, 1883-10-19
An Egg Factory,

tHuI W. WlInout Llc dSSlsldHCB OI
HEMP" asked n reporter of n Newark
egg manufacturer.
YES he replied, and if you wish
will show you something of our process.
Come"
He led me through 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 STRENGTHENING 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
noiselessly and with great rapdity. |
followed my conductor to one end of
the apartment, where there were three
large tanks or vats One was filled
with yellow compound the second
with starchy mixture, and the other
was covered, Pointing to these the pro-
prietor said: These contain the yelk
mixture and the white of egg. We
empty the watts every day, so you can
judge of the extent of the business al
ready. Let me show you one of the
machines. You see they are divided
into different boxes or reccptacles. The
first and second are the yelk and white
The next is what we term the skin-ma-
chine, and the last one is the shelter
with drying trays. This process is the
result of many years of experiment and
expense. first conceived the idea af-
ter making chemical analysis of an
| lad -
making very good imitation of an egg.
| 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 yelk mixture"
What is thatP" | asked.
'Well, it's a mixture of Indian meal,
corn-starch and several other ingredi-
ents. 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
box, where it is surrounded by the
white, which is chemically the same as
the real egg. This is also frozen, and
by peculiar rotary motion of the ma
chine an oval shape is impaired to it,
and it passes into the next receptacle,
where it receives the thin, filmy skin.
After this it has only to 90 through the
shelter, where it gets its last coat in the
shape of plaster of paris shell, triAe
thicker than the genuine article. Then
it goes out on the drying trays, where
the shell dries at once and the inside
thaws out gradually. 1t becomes, to
all appearances, real egg
chow many eggs can you turn out
in dayP"
"Well, as we are running now we
turn out thousand or 50 every hour"
"Many orders?"
"Why, bless your SOUL yes. We can
not fill one-half our orders. All we can
make now are taken by two New York
wholesale grocers alone. We charge
Sl3 per thousand for them, and they
retail at all prices from - to 80 cents
per dozen. We sell only to wholesale
houses. suppose plenty of those eggs
are eaten in Newark as well as in 9th.
er places. They are perfectly harm
less, and as substantial and wholesome
as real egg.
Can they be boiled?'
80 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 un-
less he happened to be well posted, as
they look and taste like the real thing.
We can, by little Aavoring, 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 year old They never
spoil or 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 oleomargarine
has driven cut butter, v Ncw York Sun.