The Benton weekly record. [volume] (Benton, Mont.) 1880-1885, 1883-10-13
AN EGG FACTORY.

+ The Novel Enterprise Which is Fiou]
: tshiDg i'm New Jersey.
"Do you mean to say that you made thu
. egg without the assistance of hen !?
= asked a reporter of a Newark egg manu-
facturer.
eyes," he replied, "and if you wish
will show you something of our process
Come"
He led me through room in whicl
there were stored boxes upon boxes O
eggs, and into another large, cool room il
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 machin-
cry, which moved noislessly and with
great rapidity. | followed my conducto,
to one end of the department, 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 proprietor
said: ''These contain the yelk mixture
and the white of egg. We empty the yats
every day so you can judge of the extent
OF the business already. You see they are
divided into different boxes or receptacles.
The first and second are the yelk and
10 fc u,ha
skin machine, and the last one is the shell.
ler, with drying trays. This process is
the result of many years of experience
and expense. | first conceived the idea
after making chemical analysis of an
egg, | then turned my attention to the
machinery, and the result you see YOUR
self. 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 mixture-''
"What is that?" asked.
'Well, it's mixture of Indian meal, |
corn starch and several other ingredients.
1t is poured into the opening in thick, |
nushy state, and is formed by the machine
into ball and frozen. In this condition
it passes into the other box, where it is
by the white which is chemi-
'ally the same as the real egg. This is
also frozen, and by peculiar rotary mo-
ion OF the machine an oval shape is i'm
parted to it, and it passes into the next
eceptacle, where it receives the thin.
limy skin. After this it has only got to
% through the sheller. There it gets it's
asst coat in the shape of plaster of paris
hell, tritle thicker than the genuine ar
lcle. Then it goes out on the drying
rays, where the she'll drys at once aud the
lside thaws out gradually. 1t becomes,
all appearances real egg"
"HoW many eggs can you turn out in a
ayr" c
"Well, at we are running now we turn :
ut 1000 Or so every hours
"Many orders?" l
"Why, bless your soul, yes. We can
OF fill one-half Of our orders. All we
IN make now are taken by two New 7
ork wholesale grocers alone. We charge
3 per thousand for them, and they re-
il at all prices from II to 20 cents per h
'zen. We sell only to the wholesale [
'uses. L suppose plenty of these eggs E
e eaten in Newark as well as in other t,
aces. Col. zulick, Billy Wright, Honest F
ndrew Albright, Joe Haines, Judge a
Judge Henry, and all OF New t,
ks candidates for Governor are living on e
EN-. They are perfectly harmless, and tt
substantial and wholesome as real n
g. The reason we made the machinery P
wood is because we found that the pres o.
ce of metal of any kind spoiled the fla r.
r aud prevented the cooking OF the @;
gs." ce
sCan they be boiled?" OF
'Oh yes;" and he called one of the b;
IN. "Here, jim, boil this gentleman an us
g." Ia
Can they be deteeted?" l inquired, ii.
lile the bogus egg was being boiled. nc
u hardly think that anybody would be W
ely to observe any difference unless he in
opened to be well posted, as they look ST,
taste like the real thing. We can, by ca
little fiayoring, make them taste like tit
'se OF duck eggs, Of course altering the ar
e. They will keep for years. That or
you have jnst eaten was nearly year tn
!. They never spoil or become rotten, IA
!, being harder and thicker in their fe,
Ills, they will stand shipping better II
a real eggs. We calculate that in a tn
years we will run the hens of the iii,
lntry clean out of the business, as oleo- nl
rgarine has driven out butter. 20