Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1906-07-12
He Made Ome1ets
Without Use of EGGS

7 In the production of the milk without
the aid of the COW the chemist. no
longer competing with the garden
alone. can do little more than deceive
the eye and the palate. He can rake
"sanatogen" and call it milk because
ii looks like IT when mixed with wa
ter. Sanatogen is a gr~ayish-white
powder containing:
Casein. 80 per cent: sodium glycero-
phosphate. ; per cent.
Mixed with cold water it swells to a
milk like emulsion.
Casein costs so cents a pound and
sodium glycero-phosphate 80 cents an
ounce. But even at these prices sana-
togen costs less than milk.
Sanatogen is the chemists imitation
of milk powder" which rs dried skim
milk. 1t lacks the 7 nutritive ele-
ments of this true milk powder, which
contains 3S.S of piot.ids and 1914 of
milk sugar that does not appear in tho
Sanatogen.
And the egg that comes from tho
laboratory that also is Il marvel of In
genuity-in looking like egg and yet
not being egg at all.
Dessicated egg is egg reduced to n
powder. so as TO be transported con-
N~enicntly. 1t contains the proteids and
fats of the egg.
"Custard POWDER the laboratory
substitute and imitation of this egg
powder. is a starch compound that the
chemist can produce from materials in
his workshop. 1t looks like egg, but the
albumcn-the proteids, the fats-ara
not In it. and he who eats an omelet
of II. colored ta%stefully with yellow
anilinc dye. made also in the labora-
tory. may deceive his brain, but his
body will fail TO fattcn on it.
Egg and Fruit limitations.
The hungry chemist would probably
refuse to fool his own palate with this
ncar-egg, for on the shelves OF his
laboratory is %"albumose." made from
the white of the egg itself.
The hungry chemist can have a great
variety of fruit in his acknowledgements
meal-in sauces. jams and jellies. He
will make them with his others, sui
phuric acid. alcohol and anilines.
Banana he produces from "A mixture
or amyl acetate and bltyric ether.
The acetate costs $s.5O n pound. the
ether $3.50, but the fruit essence, be-
cause OF its power. is cheaper than ma
ture can produce 1t.
Ounce he finds in ethol pelargoniate.
Lemon is citric acid.
Apple is AN alcoholic solution OF amyl
! Valerianate.
Glucose used in his jams and jellies
made by the magic of the chemist with
no acid from the orchard, is obtained
by the manipulation of starch with sui
phuric acid.
S%accharine is used for sweetening
all these things. and harmless eosin
coloring and aniline dyes give natures
hue to the imitation fruit.
DIR. Stillman at his dinner mad a
sorbet which he truthfully named
"Sherbet Ananias." Here is the
recipe:
Alcohol. CO H6 Q.
Butyric ether. CA HI (C2 H5) OF.
Sacchine, CO H4 co. SO2 NH.
Distilled water. HI O.
LIZ the hungry chemist was also very
thirsty he woul have the means at
hand to produce from his Walls of chem
icalS all sorts of drinks. hard. sparkling
and soft, sweet and sour. Here is how
he can make Il fine blend of venerable
whisky:
Spirits. SO gallons.
Water. 10 gallons.
Caramel, 4 ounce
Beading oil, l ounce.
The beading oil is the trick that
makes the whisky look old. You won't
try to manufacture it outside the lab
oratory, for it is prepared by mixing
IL ounces of sulphuric acid, neutral
with ammonia. adding double the vol
un1e of proof spirits and di%stilling."
The hungry chemist will be pleased
with himself when he beholds the
array of foods and drinks he can create
almost as we'll as nature can do it..
He will also appreciate the limit of his
powers and the beauties of nature when
he eats his succulent roast beef at homo
in the evening.