Kingsbury County independent. (DeSmet, Kingsbury County, S.D.) 1894-1929, 1906-07-13
He Made Omelets
Without Use Of Eggs

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 eve and the palate. He a make
"sanatogen' and call 1t milk because
1t looks like 1t when mixed with wa
ter. Sanatogen Is q grayish-white
powder containing:
Casein, 95 per cent; sodium glycero-
phosphate, 5 per cent.
Mixed with cold water 1t swells to a
milk -iik emulsion.
Casein costs 80 cents q pound and
sodium glycero- phosphate 80 cents an
ounce. But even at these prices sana-
togen costs less than milk.
S~anatogen Is the chemists imitation
OF milk powder" which is dried skim
milk. 1t lacks the true nutritive ele-
rnents Of this true milk powder, which
contains 32S OF proteids and 49.4 of
milk sugar that does not appear In the
~sanatogen.
And the egg that comes from the
laboratory that also Is a marvel of In
genuity-in looking like egg n yet
not being egg at all,
Dessicated egg is egg reduced to a
powder, so as to be transported con-
veniently. 1t contains the proteids and
fats of the egg.
"Custard powder the laboratory
substitute and imitation of this q
powder, is a starch compound that the
chemist can produce from materials in
his workshop. 1t looks like egg, but the
albumen-the proteids, the fats-are
not in 1t. and he who eats an omelet
of 1t. colored tastefully with yellow
aniline dye, made ais In the labora-
tory, may deceive his brain, but his
body will fail to fatten on 1t.
Egg and Fruit limitations.
The hungry chemist would probably
refuse TO fool his w palate with this
near-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 laboratory-made
meAl--in sauces, Jams and tellfes. He
will make them with his others, sui
phuric acid. alcohol and anilines.
Ranana he produces from a mixture
Of amyi acetate M butyric ether.
The acetate costs &.50 a pound, the
sther 81. so, but the fruit essence. be-
cause OF its power. Is cheaper than ma
ture can produce 1t.
Ounce he finds ia sthol pelargoniate.
Lemon Is citrio acid.
Apple Is an alcoholic solution OF arnyl
| valcrtanate.
Glucose used In hts jams and jellies
made by the magic OF the chemist with
no acid from the orchard. Is obtained
W thS h1abtpuiASAoh = SeaASh viii ooA
phuric acid.
S~acchar.ne Is used for sweetening
all these things, and harmless eosin
coloring and aniline dyes give natures
hue to the imitation fruit.
DR.. Stillman at his Dime made a
sorbet which he %truthfully named
"Sherbet Ananias." Here Is the
recipe:
Alcohol, CT Hs O.
Butyric ether. CA HI (C2 H5) OF.
Sacchine, C6 H4 &C. 500 NH.
Distilled water. H2 o.
II the hungry chemist was also very
thirsty he would 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 a fine blend Of venerable
whisky:
Spirits, 80 gallons. ~ t.f
Water, 16 gallons.
Caramel, 4 ounces.
Beading oil, l ounce.
The beading oil LIS he trick that
makes the whisky look Did. You won't
try to manufacture 1t outside the lab
oratory, for 1t Is prepared by mixing
Is ounces OF oil of sweet almonds with
IL ounces of sulphuric acid, neutral
with ammonia. adding double the vol
ume of proof spirits and distilling."
The hungry chemist will be pleased
with himself when he beholds the
array Of foods md drinks he can create
| almost as well rs nature can do II.
| he will also appreciate the limit OF his
powers and the beauties of nature when
he eats his succulent roast beef at home
In the evening.