ANALYSES OF MISCELLANEOUS FOOD MATERIALS. 93 



ries per pound in the guinea fowl eggs with 31.8 per cent of fat, 

 to 1,975 ar *d 1,980 calories per pound in the duck and goose 

 eggs with 36.2 per cent fat. 



Egg Substitutes and Dried Eggs. 



Because of the high price at which eggs are sold at certain 

 seasons of the year and because of the readiness with which eggs 

 loose their freshness, man)- attempts to produce satisfactory egg 

 substitutes have been made. Some of the so-called egg substi- 

 tutes consist chiefly of starch. These here reported upon are 

 of animal origin and correspond somewhat nearly to eggs in 

 their composition with the exception that they contain much less 

 water and more of solid matter. 



Because of the small amount of water and the high pro- 

 tein content, evaporated eggs resemble the concentrated foods 

 described on pages 100-107 beyond. That they are used in 

 this way in large quantities is illustrated by the fact that in 1898 

 the manufacturers of LaMont's Crystallized Eggs shipped over 

 100,000 pounds, equivalent to 400,000 dozen eggs, to the South 

 African miners. 



Ovine, (6389) made by Munroe & Co., 100 Maiden Lane, 

 New York City, "takes the place of fresh eggs in baking." The 

 directions state that "one ounce of Ovine is equivalent to five 

 eggs. Take the required amount of Ovine (one heaped-tea- 

 spoonful about equal to one egg) and sift well with the flour. 

 The more even the mixture, the better it will work. Use an 

 ample amount of baking powder or yeast. Work the dough 

 well. Less butter is needed for shortening if Ovine is used in 

 place of eggs." 



From the analysis below it will be noted that Ovine resembles 

 the white of egg much more nearly than it does the entire egg. It 

 has practically no fat and consists chiefly of nitrogenous matter. 

 The analysis does not in any way explain why the makers should 

 claim that it takes the place of "shortening," i. e., fat, as it con- 

 tains practically none. 



LaMont's Crystallized Egg (6395 and U. S. Department of 

 Agriculture, No. 20496) is manufactured by C. Fred LaMont. 

 St. Louis, Mo. "Simply fresh eggs with the water expelled. 

 Dissolves readily in cold or hike warm water or milk." "Not a 

 substitute but guaranteed simply shell eggs desiccated." Egg 





