Clarksville weekly chronicle. (Clarksville, Tenn.) 1873-1890, 1884-02-16
Eggs Without Hsns.-Esgs That Keep for
Years.
Hartford Courant.

AHtAOfu NourshnC.
'sDo you mean to say that yo.
made that egg without the assis
tance OF "A hen ?' asked the repor
Ter ola Connecticut egg manufactu
rer.
Yes" he replied "and, If you
wish Will show you something oI
the 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. Sever
al strange-looking wooden machines
totally unlike anything / had ever
seen, stood in different parts OF the
room. Six or seven men were op-
Grating the machinery,which moved
noislessly and with great rapidity.
i followed 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 q starchy mixture and
the other was covered.
Pointing to these, the proprietor
said: "These contain the yelk
mixture and the white of an egg.
We empty the watts every day, SO
sou can judge Of the business alrea-
dy. Let me show you one of the
machines. You see they are divi-
ded into different boxes or recepta-
cles. The first and second are the
yelk and white; the. next is what
we term the skin machine, and
this, the last one, is the shelter,
with drying trays. This process is
the result OF many years OF expert
Inent and expense. i first cOnceiv-
ed the idea making a chemical an
ilysis of an egg. After long time
succeeded in makinga Al good im-
tation of an egg. then turned
my attention to making the ma
:hinery, and the result you see for
yourself. or course il would not |
De policy for me to- explain all the
mechanism, but III give you AN
dea of the process, Into the first
Machine is put the yelk Mkt
lre-n
"What is that ?r asked.
"Well, it's mixture of Indian
neal, cOrnstarch aud several other /
1t is poured into The
'peAing in thick, mush state, aud
) formed by the machine into "A ball
md frozen, In this condition il
';sSSes into the other box, where il
= surrounded by the white, which
chemicallly the same as the real
gg. This Is also frozen, aud by
'ecuiiar rotary motion of the INA.
hine an oval shape Is impaired TO
{, and Ii passes into the next recep-
acie3 where it receives the thin,
ilmy skin. Afteri.this, it has only
o go into the shelter. Ii gets iIs
ist coat in the shape OF plaster.of
'aris shell, trifie thicker than the
enuine article. Then 1t goes out
n the drying trays, where. the
hells dry at once and the inside
haws out gradually. 1t becomes,
all appearances, a real egg"
How many eggs can you turn i
ut in day ?'' ! gga 'HsI fj
"Well, as we are running now,
'e turn outa thousand or 80 every
our" sltu -' ,-I...ft. l,
"Many orders ?"
"Why, yes. We can not FIJI one
alf of our orders. All we can
lake now are taken by two whole
lie grOcerS alone. We sell only to ,
le wholesale houses. They are
erfectly harmless, ami as substan-
al and wholesome as a real egg. ,
he reason we made the machinery
wood is because we found that :
'e presence of metal OF any kind
'oiled the flavor and prevented the ,
'oking of the eggs.n
nCap they be boiled ?"
"Oh, yes &" and he called one of
an egg"
"Can they be detected I" / in
lired, while the bogus egg was be- 7
x boiled.
81 hardly think that anybody :
ould be likely to observe any dir ,
renee unless he happened to be ?
ell posted, AS. they look and taste !
le the real thing. We can, by a =
tie havoring, make them taste :
le goose or duck eggs, of course =
terlng the size. They will keep y
r years. That one you have just y
ten was nearly Il year old. They !.
i'll never spoil nor become rotten, ~
d, being harder and thicker in 4
cir shells, they will stand ship y
ng better than real eggs. We y.
lculate that in few years we will =
n the hens OF the country clean y
I of the business. !.
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