Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1891-06-18
EGGS BY MACHINERY.
A PLAN TO MAKE THEM BETTER AND
CHEAPER THAN HENS CAN.

What the Manufactured Article Contains.
How the Ingredients Are Secured-The
Making of the Shell Is Really 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-
can 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 the
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 a connoisseur will
find it difficult to distinguish either in
appearance or taste from the prime pro-
duct of Plymouth Rock or Leghorn.
Lime, water, blood, milk, tallow, peas
and one 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 imita-
ton of the white" of the egg is the part
that has required the most ingenuity to
conquer, but Mr.. Storey has succeeded
in solving the problem successfully.
MAKING THE YoLK.
The yolk of an egg is composed of 90
per cent. of yellow fat, IA per cent. OF
caseine, about per cent. albEmen and
water. The fat is common animal fat,
and beef fat, which is very cheap, will
be the chief ingredient To this liberal
amount of caseine, which Is that portion
of the milk which produces butter and
cheese, will be added, and albumen
mainly from beef blood, together with
water, will be mixed in small quantities.
The color, already yellow, will be
treated with chemical which will serve
double purpose of deepening the color
and preserving the mixture in semi
liquid state until it is cooked.
The white" of the egg is about one
eighth pure albumen, and is difficult
substance to produce chemically. A sub
stance that appears to the eye exactly
similar, and which hardens and whitens
when cooked, has been produced by a
mixture of legumin, or vegetable albu-
men, extracted from common peas, and
which forms one-fourth of the peas, a
little albumen from beef blood, trifie
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 THE 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 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
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 viii also be of two or three
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 an
ordinary hen. AS all the ingredients of
this reform egg are exceedingly cheap,
it can be manufactured at the rate of
about three cents dozen. There will
be no limit to the capacity of the novel
mill, and families and boarding house
keepers can be supplied in any quanti-
ties at prices so dazzlingly small as to
warrant immediate popularity.-Cincin-
natl Enquirer.