1899 
THE RURAL NEW-YORKER. 
3o 7 
AN EGG POWDER. 
MRS. COW BEGINS TO LAY. 
Eggs from Milk —Several times dur¬ 
ing the past 10 years, the public has 
been informed that some one had in¬ 
vented an artificial egg. In one case, an 
actual mixture of corn meal and other 
substances was inclosed inside of a plas- 
ter-of-Paris shell. The public, however, 
were quick to detect the fraud, and so 
these bogus eggs dropped out of sight. 
Now comes a substance known as the 
“ Lacto-Egg Powder,” made from milk, 
which is supposed to take the place of 
the egg, chiefly in baking products. The 
hen and the old cow have always been 
good friends. When the cow’s brother, 
the steer, turned a traitor to his sister 
in helping out the oleo factory, the hen 
little suspected that Mrs. Cow would 
turn upon her old friend, by offering 
skim-milk as an egg substitute. Yet, 
this is, apparently, what is to follow. 
The Dairy Improvement Company have 
secured a patent, No. (>03,165, for hand¬ 
ling milk in the following manner : 
As the skim-milk comes from the sep¬ 
arator, about 10 per cent of buttermilk 
is added, and the mixture is heated to 
nearly 200 degrees. 
“ But why do you add this butter¬ 
milk ? ” was the first question we asked. 
“ Because, by adding it, the skim-milk 
becomes, after boiling, again subject to 
the action of rennet. This would not be 
the case if the skim-milk is free from 
acid. By heating to 200 degrees, the albu¬ 
men becomes coagulated, although this 
would not be apparent to the eye.” 
“ After heating, what then ? ” 
“The milk is cooled to 110 degrees, 
and rennet is added.” 
“ This is very much like cheesemak¬ 
ing, then ? ” 
“ Yes, the coagulated milk is cut in 
the same way as in cheesemaking, and 
the whey is drained off. The curd is 
not like ordinary cheese curd, but forms 
a slimy substance. It makes an even 
mixture of casein and albumen. This 
mixture goes through a grinding ma¬ 
chine, and is broken into a state of 
paste. This is spread on trays, and thor¬ 
oughly dried. When dry, it is broken 
into small pieces, and finally ground 
into fine powder.” 
“What do you claim that you have 
then ? ” 
“ The protein or nitrogenous matter of 
the skim-milk finely ground and durable 
as long as it is kept dry.” 
“ How do you use it a9 a substitute for 
eggs ? ” 
“ It is the albuminous matter of milk, 
and not unlike what the white of an egg 
would be, if thoroughly dry. If we add 
a small portion of the powder to the 
dough, as usually made by bakers,the egg 
being left out, we find that the powder 
replaces the egg to a great extent.” 
“ Are these substances identical in 
their action ? ” 
“Not exactly. While the egg has a 
greater raising power, the powder gives 
a richer taste to the baking product, and 
prevents its drying out as quickly as 
would be the case where eggs are used. 
Our experience has been that one ounce 
of this powder is capable of replacing 
the whites of five eggs. The powder is 
not subject to fermentation, and can be 
kept indefinitely. We also find that less 
butter or lard is required when the 
powder is used in place of the egg.” 
Saving Nitrogen. —“ This is the only 
use intended for it, I understand. ” 
“This powder contains the protein 
matter of the milk in a pure and easily 
digestible form. If mixed with carbo¬ 
hydrates in the proportion of one to five, 
it would seem as though a food article 
might be obtained which contains all 
the necessary life elements. Such an 
article would certainly be far superior 
for food in hot climates, to the beef 
issued during the late war.” 
“ What led to this plan of utilizing 
skim-milk ? ” 
“The idea that, as commonly used, the 
nitrogen of the milk is lost for human 
consumption. The protein of the milk 
is really the most valuable part of it; yet, 
in buttermak'ng, this is nearly all lost as 
human food. It has been estimated that 
over 1,000,000,000 pounds of butter are 
produced annually in the United States, 
with 15 to 20 pounds of skim-milk to 
each pound of butter. A large proportion 
of this skim-milk is not utilized directly 
for human consumption, and thus a vast 
quantity of valuable protein is not 
utilized. Efforts have been made to pro¬ 
duce artificial ivory from the casein of 
skim-milk, but this has not been satis¬ 
factory. It is, also, used for making 
sizing for the paper manufacturers, but 
the price realized by the creameries for 
this substance is so small that it barely 
pays the expense of making it. In any 
event, it seems absurd that a valuable 
food product should be used for such 
purposes.” 
“You think, then, this powder is more 
desirable than skim-milk cheese ? ” 
“ Certainly, the digestibility of protein 
matter depends very much on its me¬ 
chanical condition. Large lumps are but 
slowly acted upon by the digestive fluids. 
“ It is quite evident that the finer we 
divide this substance the more easily it 
is digested and distributed through other 
materials. Thus, by drying and finely 
grinding the solids of sk'm-milk, we are 
able to produce a protein substance that 
will take the place of the white of the 
egg” _ 
“ Fkkezine ’ as a Milk Preserva¬ 
tive. —Formalin, which is made by heat¬ 
ing the vapor of wood alcohol in a cur¬ 
rent of air, is known as a powerful dis¬ 
infectant and preservative, and a one- 
per-cent solution of it has been used 
freely to preserve milk. It appears in 
the market under various names, one of 
the latest being “ Freezine.” The Maine 
Experiment Station (Orono) issues a spe¬ 
cial bulletin on this subject, warning 
dairymen that the same reasons that 
preclude the use of boracic or salicylic 
acid would apply to formalin, and would 
bring its users under the action of pure- 
food laws. If formalin be added to 
cream in sufficient quantities to keep 
it, the cream would not ripen properly, 
and there would be an unusual loss of 
butter fat in the buttermilk. 
Butter Tests. —A writer in the Farm 
Student’s Review throws a little light 
upon some of the tests of milk at some 
Minnesota creameries. He says he 
bought some cows, took samples of the 
milk, went to a creamery, and asked the 
man in charge to test it. The apparatus 
was furnished, but there was no indica¬ 
tion that it had been used for two 
months. The buttermaker gave advice 
as to v he best herd supplying the cream¬ 
ery. Two cows were bought from this 
patron, but sold again as soon as they 
could be got rid of It turned out that 
the reason this man’s test was so high, 
was that he lived far from the creamery 
and needed some little encouragement 
to send his milk that distance. Patrons 
sometimes threaten that, if their test 
does not run higher the next month, 
they will take milk to another cream¬ 
ery, and up goes their test. This man 
says he has seen a row of sample bottles 
used for a season, one closely stoppered, 
and another with a big piece knocked 
out of one side, so that evaporation 
might go on continually. He says that 
he knows a young man who had great 
difficulty in weighing a co w’s milk, and 
writing the correct figures in a book, 
who read tests for a buttermaker. It all 
seems to go down to the fact in this 
business, as in every other, that it is the 
man behind the test, who wants to be 
tested as well as the milk. 
u.s 
'standard' 
DSGOOD 
.c^nSCALEsX-. 
Any sized platform; single, 
double or combination beam. 
SPECIAL PRICES where wo 
have no agent. 
OSGOOD SCALE CO., 
*03 Central St. Binghamton, 
N. Y. 
Write 
ALL ABOUT 
CREAM SEPARATORS 
Why the improved and patent protected “Alpha” disc 
machines are as much superior to the older types of separators 
first made by the De Laval Company and now by several 
imitators as are such older pattern machines to gravity setting. 
Send for new March, 1899 De Laval catalogue. 
The De Laval Separator Co. 
Western Offices: 
Randolph & Canal Sts. 
chicaco. 
Ceneral Offices: 
74 CORTLANDT STREET, 
NEW YORK. 
Branch Offices: 
1102 Arch Street, 
PHILADELPHIA. 
WHAT THE PRESIDENT SAYS 
ABOUT 
THE IMPROVED U. S. SEPARATOR. 
BRATTLEBORO, VT., Feb. 27 th, 1899 . 
It gives me pleasure to say that the dairy machinery 
bought of your company two years ago, including a No. 5 
Improved U. S. Separator and a Pony Power, is working well 
and giving entire satisfaction. 
The Improved U. S. Separator is doing all and even more 
than was claimed by your agent. The separation is perfect, it 
runs easily, without noise or friction, and it is easy to manage 
and care for. Of all the separators placed upon the market, 
there is none that excels the Improved U. S. in my opinion. 
G. W. PIERCE, President Vt. Dairymen’s Ass’n. 
Write for our latest Illustrated Catalogues. 
V 
VERMONT FARM MACHINE COMPANY, 
Bellows Palls, Vt. 
365 Days a Year. 
Some men who keep 
cows declare the price of 
a cream separator to be 
too high. Did you ever 
stop to think that you 
pay as much or more for 
a twine binder and only 
use it three or four days 
in a year? A Safety 
Hand Separator only 
costs $100, and is used 
with profit every day in 
the year. Look into this 
matter. Send for 
Catalogue No. 25. 
It’s free. 
P. M. SHARPLES, 
Branches: West Chester, Til 
Toledo, O. St. Paul, Minn. 
Dubuque, la. San Francisco, Oal. 
Omaha, Neb. 
AQUATIC 
Cream Separator. 
Requires no expensive power or mo. 
ehinery to run It and gets all the 
cream in two bourn’ time. Beats the 
best creamery made and costs less 
money. Just as good as a centrifugal 
Separator and costs lens than the In¬ 
terest on such an Investment. It runs 
itself—no expert necessary, can’t get 
out of order and lastsindefinitely. Sold 
under positive guarantee or money re¬ 
funded. Made in sizes up to 40 cows. 
Price #5 t' - *11. Get our free catalogue 
before buying n creamery or Separator. 
’ AQUATIC CREAM SEPARATOR CO.’ 
119Factory Sqr., Watertown, N. V. 
Top Price Butter. 
The kind that a fancy private 
trade demands, is colored with 
Thatcher's Oi'ange Butter Color — 
the color that doeB not contain 
Milkmen —Use the Acme Ticket. It is 
sanitary, Reliable, oheap. Sample free. 
H. A. BLAKK8LKE, Hartford, Conn. 
any poison. Send for a sample. 
THATCHER MFG. CO., Potsdam, N.Y. 
“A book which should be in the hands of every farmer , and should be read especially 
by the farmer's sons.” 
$2 Book for $1. $2 Book for $1. 
We have several hundred copies of Prof. CURTIS’S book, 
HORSES, CATTLE SHEEP AND SWINE, 
that have become slightly soiled on the edges from lying on an exposed shelf. We 
are going to close these out to subscribers only at $1 each, post-paid. The regular 
price is $2. This work is used as a text-book in almost all the agricultural colleges 
of the country. It is the standard work on live stock. It is superbly illustrated. 
Nearly 100 full-page engravings, after sketches from life by the best artists, 
representing nearly every breed of horses, cattle, sheep and swine at present 
known to American breeders and importers. 
The author has given fully the origin, history, improvement, description, char¬ 
acteristics, merits, objections, adaptability, etc., of each breed, with data regarding 
its registry association, scale of points, when used, and other matters of value to 
all who are interested in improved stock. The hints on selection, care and man¬ 
agement are supplemented by letters from well-known and successful breeders in 
different parts of the United States and Canada—each giving his actual methods 
of handling, breeding and feeding. 
A FEW OF THE MANY FAVORABLE COMMENTS: 
It just Alls the place that is vacant In the store 
of knowledge of 99 out of 100 agriculturists.—J. 
Stewart McGehee (Bowling Green Farm), Wood- 
ville, Miss. 
Of all the wide range of stock books, either 
those treating of stock in general or some par¬ 
ticular kind of breed, the above named is by far 
the most carefully prepared, reliable and com¬ 
plete. It is evidently the work of a painstaking, 
thoroughly well informed and enthusiastic lover 
of fine stock, who has devoted his best days to 
the practice of what he preaches.—American 
Sheep Breeder, Chicago. 
Probably the most complete work published — 
Orange Judd Farmer, Chicago. 
The more carefully I study it the more I find 
between its covers to value and commend.— 
Overton Lea, (Breeder of Sussex Cattle), Mount 
Eagle, Tenn. 
It is just what I want for use in my classes, 
and I can fully indorse the praise of it so fully 
expressed by others. I shall use it instead of 
lectures.—Prof. W. H. Bishop, Delaware Agricul¬ 
tural College. 
The chapter on “ Selection of the Horse for Speed,” is especially complete, the 
author having embodied therein a carefully prepared “ Study in Animal Physics.” 
Engravings, with explanatory text, have been especially prepared to serve in 
place of a glossary of technical terms in describing parts of each of the four differ¬ 
ent main divisions of domestic animals. In fact it is believed that nothing has 
been left undone which would tend to increase the usefulness of the new edition, 
or render it of greater value to the student of animal husbandry, whether in the 
class-room or on the farm. 
These slightly soiled copies will be reserved for regular subscribers, and notice 
will be given when they are exhausted. They, probably, will not last long. 
THE RURAL NEW-YORKER, Nkw York. 
