The pioneer express. [volume] (Pembina, Dakota [N.D.]) 1883-1928, 1883-10-05
AN EGG FACTORY,

The Novel Enterprise Which is
Flourishing in New Jersey
"Do you mean to say that you made
that egg without the assistance Of hen?"
asked reporter of Newark egg manu-
facturer.
Eyes," he replied, land if you wish
I will show you something of our pro.
cess. 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 opera
ting the machinery, VIII CHI moved noise
lessy and with great rapidity. | followed
nv conductor to one end of the apart
ment, where there were three large
tanks or watts. One was filled with
yellow compound, the second with a
starchy mixture, and the other was
covered. Pointing to these the proprie-
tor said: ''These contain the yelk mix
ture and the white Of egg. We empty
the watts 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 divided into different boxes
or receptacles. The first an second are
the yeik and white. The next is what
we term the skin. machine, ard the last
one is the shelter, with drying trays.
This process is the result of many years of
experimentand expense. first con lived
the idea after making chemical analy-
sis of an egg. After long time I suc-
ceeded in making a very good imitation
ola egg. then turned my attention
to making the Tachlnery, and the result
not be policy for me to explain all the
mechanism, but III give you an idea Of
the process. Into the first machine is
put the yelk mixture"
"What is that?" I 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 bv
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
q peculiar rotary motion of the machine
an oval shape is impaired to it, and it
passes into the next rece ptacle, where
it receives the thin, flimv skin. After
this it has only to go through the shelter
where it gets its last coat in the shape of
a plaster of paris shell, a ,riae 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 appearan-
ces, a real egg"
GLOW many eggs can you turn out in
day?"
"Well, as we are running now we turn
out q Thousand or so every hour"
"Many orders?"
"Why, bless your soul, yes. We can
not fill one half of our orders. all we
can make now are taken by two New
York grocers alone. We charge $l3 per
thousand Tor them, and they retail at all
prices from IL to 81 cents pur dozen.
We sell o .ly to the wholesale houses. I
suppose plenty. of these eggs are eaten
in Newark as well as in other places
Col. Zullick, Billy Wright, Honest An
drew Albright, Joe Haines. Judge John
con. Judge Henry, and all Newark g cam
didates for governor are living on them.
They are perfectly harmless, and as
substantial and wholesome as real egg
The reason we made the machinery Of
wood is because we found that the pres
ence Of me tai of any kind spoiled the
flavor and prevented the cooking of the
eggs"
"Can they be boiled2"
20 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.
II hardly think anybody W, uld be
likely to observe any difference unless
he happened to be we'll posted, as they
look and taste like the real thing. We
can, by little flavorihg make them taste
like goose or duck eggs, of course alter
ing the size. They will keep for years.
They never spoil or become rotten, and
oeing 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 out butter" New York Sun.