Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1884-02-14
EGGS WITHOUT HENS.
A Machine Made Product as Whole
some and Harmless as the
Genuine Article.
Eastern Exchange |

"Do you mean to say that you made
that egg without the assistance of I
hen?" asked the reporter of Connect
cut egg manufacturer.
Yes" he replied; land if you wish
will show you something of the process
| Come"
He led me through room in which
there were stored boxes upon boxes of
eggs, and into another large cool room
II the rear. Several strange looking
wooden machines, totally unlike any
| thing | had ever seen, stood IN different
paItS of the room. Six or seven men
were operating the machinery, which
moved nOiselessly and with great rapid
Ity. l followed my conductor to one
end OF the apartment, where there were
three large tanks or watts. One was filled
with yellow compound, the second with
a starcby mixture, and the other was
covered
Pointing to these the proprietor said !:
These contain the yelk mixture aud
the white of an egg. We emf ty the watts
every day, so you can judge OF the buSi-
ness already. Let me show you one of
the machines. You see they are divided
into different boxes or receptacles. The
Ii st and second are the yelk and white !;
the next is wnat we term the skin ma
cnlne, ard this, The last one. is the she'll
Ell, with drying trays. This process is
tue resalt of many years of experiment
and expense. | first conCe we'd the idea
after uiahing a chemical analysis of an
egg. After d long time L succeeded in
making a good iDitSt on of an egg. l
then TIL ned my attention 10 manlng
machinery, and The result you see sOr
yourself. OF course it would rot be pol
icy for me to explain all the mechanism,
but I'll give you an idea of the .. Ocess.
Into the first machine is put the yelk
mixture"
Whats that? o. asked.
"Well, it's d mixture of Indian meal,
corn meal, and several other ing edl-
ents. 1t is poured into the opening in a
thick. muSh state. and is formed by 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, aud by pecu-
liar rotary motion of the machine an
oval shape is impaired to it, and it pass
ceives the, thin flmy skin. After this
it has only to go into the sheller. 1t gets
its last coat in the shape of plaster of
Paris shell, trIfle thicker than the gen.
uine article. Then it goes out on the
drying tray. where the shell dries at
once, and tie inside thaws out.gTadually.
1t becomes to all appearances, genuine
egg"
"How'many eggs can you turn out in
day -
well, as we are running now, we
turn css-s Thousand or so every hour"
MANY orders ?"
why, yes. We cannot fill one-half
of our orders. All we can make now are
taken by two wholesale grOcers alone.
We charge 81 12s per 1000 for them, and
they retail at sixpence to one and three
pence per dozen. We sell only to the
wholesale houses. They are perfectly
harmless and AS substantial and whole
some as 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 prevent
ed the cooking of the eggs"
Gan they be boiled?"
"Oh, yes;" and he called one of the
men. "Here, Jim, boil this gentleman
an egg"
"Can they be detected?" 1 inquired,
while the bogus egg was being boiled.
81 hardly think that anybody would
be likely to observe any difference un-
less he happened to be well posted, as
they look and taste like the real thing.
We can, by little favoring, 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 be-
come retten, and being harder and thick
er In their shells they will stand ship
ping better than real eggs. We calculate
that in few years we will run the hens
of the country clean out of the egg bu-
sineSS."