The Dickinson press., 1891-04-04
EGGS BY MACHINERY.
A PLAN TO MAKE THEM BETTER AND
CHEAPER THAN HENS CAN.

What the Manufactured Article Contains.
How the Ingredients Are Secured-Tho
Making of the Shell Is Really n Deli
cate Piece of Work.
Patents have been granted to James
Storey, of Kansas City, for the manu-
facture of eggs.
All the necessary machinery, which
IS not worth more than $500 at the out
set, is in readiness to begin this over
whelming competition With the Ameri-
"a men. If as much success attends
the new venture as is anticipated by Mr..
Storey, the contest between the ma
chine and the hen for supremacy in tho
egg producing business will be short,
with the victory to the credit of the
former.
Mr.. Storrey's process is very simple,
and yet he is prepared to manufacture
an artificial egg that q connoisseur will
find it difficult TO distinguish either in
appearance OF taste from the prime pro
duct Of a Plymouth Rock or Leg}orn.
Lime, water, blood, milk, tallow, peas
and n or two other vegetables are the
ingredients of his compound. The shell
and the yolk will not be difficult OF
manufacture. To make a good imitar
ton of the white" of the egg is the pari
that has required the most ingenuity tc
conquer, but Mr.. Storey has succeeded
in solving the problem successfully.
MAKING THE YoI.K.
The yolk of an egg is composed of 81
per cent. of yellow fat, IA per cent. q
caseine, about 3 per cent. albumen ant
water. The fat is common animal fat
and beef fat, which is very cheap, viii
be the chief ingredient. To this Il liberia
amount of caseine, which is that portion
of the milk which produces butter ant
cheese, will be added, and albume1
mainly from beef blood, together witt
water, will be mixed in small quantities
The color, already a yellow, will bt
double purpose of deepening tho colol
and preserving the mixture in a semi
liquid state until it is cooked.
The "white" of the egg is about one.
eighth pure albumen, and is a difficult
substance to produce chemically. Asub.
stance that appears to the eye exactly
similar, and which hardens and whitens
when cooked, has been produced by a
mixture OF leSumln, or vegetable albu.
men, extracted from common peas, and
which forms one-fourth of the peas, u
little albumen from beef blood, a trifle
Of sulphur, considerable gelatine and a
chemical solution to prevent rapid de.
composition, and which also whitens the
whole bulk when subjected to heat, just
as the egg becomes white when boiled.
AS beef blood will be utilized in very
large quantities in the big egg mill, a
few special cars will be fitted up with
tanks to bring the blood from the Chi
cago slaughter houses.
MAKING IL SHE'LL.
The shell will be perfectly initiated by
a simple solution of lime, water and glue.
The machinery that is required is needed
mainly in putting the egg together.
Every yolk will be first run into a mold
to be properly shaped, and then dumped
into a second mold, where the right
quantity of the white is placed previously.
This latter substance, being a gelatine
like matter, will incase the yolk very
readily. By a unique machine the meat
is there enveloped in the shell.
The shell is only partially hardened
when the egg is put into it, and as there
is a liberal amount of glue added to the
lime, the edges of the shell soon adhere
to each other very tightly, leaving no
traceable mark where they were Joined.
In order to make the imitation moro
completely successful, molds of several
sizes will be introduced, making the
eggs vary in bulk as do the products of
any respectable flock of hens. The color
of the shell will also be of two or thrc..
shades, rendering the likeness to the
original still more striking.
Tests have been made which show
that the artificial egg can be preserved
for a month under- proper conditions,
and still taste as fresh as one laid by al
ordinary Ben. AS all the ingredients OF
this reform egg are exceedingly cheap
1t can be manufactured at the rate Of
about three cents a dozen. There viii
be no limit to the capacity of the move,
mill, and families and boarding house
keepers car be supplied in any quaint
ties at prices SO dazzling1y small as tt
warrant immediate popularity.-Cincin
natl Enquirer.