The Corvallis gazette. [volume] (Corvallis, Or.) 1862-1899, 1884-03-28
ARTIFICIAL EGGS.
THE MANUFACToRY IN NEWARK, N. j.
HOW THEY ARE MADE AND WHO EATS

W. H. McDo gall in New York Sun.
Last April parties from Paterson
rented building on Broad street in
this city. They began manufactur-
ing business, and evidently did a lively
trade. Barrels and boxes were shipped
daily to New York. They employed
score or more of workmen, who were
reticent when questioned about their
work. I went into the place the other
day to solicit an advertisement for The
Sunday Call. I found the proprietor
an educated and refined gentleman. He
invited me into his office and ques-
toned him about his business. "Well,"
he replied, after a moments hesitation,
II 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, may as we'll tell you.
We are making artificial eggs by pro-
cess of my own on which l have but re-
| Gently 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
hen ?" l asked.
eyes," he replied, "and if you wishI
will show you something of our pro-
cess. Come"
He led me through room in which
there was stored boxes upon boxes of
eggs, and into another large, cool room
in the rear. Everything was clean and
Mt at Several strange-looking wooden
machines, totally unlike anything 1 had
ever seen, stood in different parts of the
room. Six OF seven men were operat-
ing 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 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
yolk mixture and the white of egg. We
empty the vats 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 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 experiment and
expense. [ first conceived the idea
after making chemical analysis OF an
egg. After a long time L succeeded in
making a very good imitation of an egg.
I 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 mech
anism, but I'll give you an idea of the
| process. Into the first machine is put
} the yolk mixture -
!: what is that?" 1 asked.
"Well, it's mixture of Indian meal,
corn starch and several other ingredi-
ents. 1t is poured into the opening in
thick, mushy state, and is formed by
the machine into a 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
7 machine an oval shape is impaired to it,
and it passes into the next receptacle,
l where it receives the thin flmv skin.
: After this it has only to go into the
| shelter, where it gets it's last coat in the
shape of plaster of Paris shell, a trif1e
, thicker than the genuine article. Then
t it goes out on the drying trays, where
g the shell dries at once a.d the inside
l thaws out gradually. 1t becomes, to all
2 appearances. a real egg.
g "How many eggs can you turn out in
a day?"
!, sWell, as we are running now, we
: turn out thousand or so every hour" !"
J. MANY ORDERS"
t "Why, bless your soul, yes. We can
0 not fill one-half of our orders. All we
!, can make now are taken by two New
L York wholesale grocers alone. We
l charge $13 per thousand for them, and
4 they retail at all prices, from 12 to 30
o cents per Dozen. We sell only to the
L wholesale houses. I suppose plenty of
n these eggs are eaten in Newark as we'll
t as in other places. Col. Zulick, Billy
: Wright, Honest Andrew Albright, Joe
Haines, Judge johnson, Judge Henry,
and all Newark's candidates for gov
, ernor are living on them. They are
perfectly harmless, and as substantial
Y and wholesome as q real egg. The
n reason we made the machinery of wood
t is because we found that the presence
s of metal of any kind spoiled the flavor
and prevented the cooking OF the
eggs"
"Can they be boiled?"
It ooh, yes;' and he called one of the
+ men. ''Here, Jim, boil this gentleman
u an egg"
+ "Can they be detected ?" inquired,
s while the bogus egg was being boiled:
g 81 hardly think that anybody would
T be likely to observe any difference un-
II less he happened to be well posted, as
: they look and taste like the real thing.
2 We can, by little favoring, make them
Q taste like goose or duck eggs, OF course
l. altering the size. They will Keep p tor
! l. years. That one you have just eaten
L was nearly a year old. They never
- spoil nor become rotten, and, beng
e harder and thicker i'll their shells, they
d will stand shipping better than real