The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1884-01-15
EGGS WITHOUT HENS.
a Machine-Mado Product as Whole
some and Harmless as the
Genuine Articls.


d you mean to say that you made that
egg without the assistance Of a heni" asked
the reporter Of a Connecticut egg manufac
turer.
@Yes," he replied; -and il you wish l will
show you something of the process. Gomez
He led me through a room in which there
were stored boxes upon boxes of eggs, aud
into another large cool room in the rear.
Several strange looking wooden machines,
totally unlike anything l had ever seen, stood
in different parts of the room. Six or segn
men were operating the machinery, which
moved noiselessly and with great rapidity. l
followed my conductor to one end of the
apartment, where there were three large
tanks or watts. One was filled with a yellow
compound, tue second with a starchy mix
ture, 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 you can judge Of the business
already. Let me show you one of the ma
chimes. You see they are divided into differ
ent boxes1o r~eceptacles. The first and sec
1nd 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
ment and expense. 1 first conceived the
idea after making q chemical analysis of an
tBB. Alter u long Ilnlr / sucCeeueu III muk-
ing "a good imitation OF an egg, 1 then
turned my attention to making machinery,
and the result you see for yourself. OF
course it would not be policy for me to ex-
plain all the mechanism, but I'll give you an
idea Of the process Into the first machine Is
put the yelk mixture"
what is thatf' l asked.
swell, lisa mixture of Indian meal, corn
meal, and several other ingredients. 1t is
poured into the opening in n thick, mush
state, and is formed by the machine into a
ball and frozen. In this condition 1t passes
into the other box, where 1t is surrounded by
the white, which is chemically the same as
the real egg. This is also frozen, and by a
peculiar rotary motion of the machine an
oval shape is impaired to it, and it passes into
the next receptacle, where 1t receives the thin
hlmy skin. After this it has only to go into
the shelter. 1t gets its last coat in the shape
of a plaster of Paris shell, Il trife thicker
than the genuine article, Then it goes out on
the drying tray, where the shell dries at
once, and the inside thaws out gradually. 1t
becomes, to all appearances. a real egg.
How many eggs can you turn out in a
day p
Well. as we are running now, we turn
out Il thousand or so every hour"
Many orders T.
Why. yes. We cannot fill one-hAlf of our
orders. All We eau make now are taken by
two Wholesale grocers alone. We Charge
e rs per 1000 for them, and they retail at
~sixpence to one and threepence per dozen.
We sell only to the wholesale houses. They.
are perfectly harmless and as substantial aud
wholesome as n real egg. The reason we
made the machinery of wood is because
we found that the presence of metal Of
any kind spoiled the flavor and prevented the
cooking OF the eggs"
Can they be boiled /"
"Oh, yes" and he called one OF the men.
" Here, Jim, boil this gentleman an egg
~Can they be detectedF 1 inquired, while
the bogus egg was being boiled.
II hardly think chat anybody would be
likely to observe any difference unless he
happened to be well posted, a. they look and
taste like the real thing. We can, by u little
flavoring, make them taste like goose eggs,
of course altering the size. They will keep
for years. That one you have just eaten was
nearly a year old. They will never spoil nor
become rotten, and being harder and thicker
in their shells they will stand shipping better
than real eggs. We calculate that in u few
years we will run the hens Of the country
| clean out of business