ARTIFICIAL EGGS.
Food adulteration is becoming a line ait in Paris.
The announcement is now made that artificial eggs are being produced and sold
The eggs are of the "liard-boih'd" I Miiii'lv, and arc uianiii'ai-t ured in the ,' most inuenioiu manner. The yolk is j formed ol a paste ronlaining cornflour, i starch, and oilier ingredients-. This-
mixture is rolled to the proper shape and hardened, then encased in albumen. , . . The albumen is then placed m an egg-shaped envelope of gelatine, which in turn, is placed in a shell made ot plaster of Paris mixed with other white chalks— and behold, you have an egg which, outwardly, it is impossible to distinguish from the genuine article.
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https://paperspast.natlib.govt.nz/newspapers/TH19081024.2.59.5
Bibliographic details
Taranaki Herald, Volume LIV, Issue 13791, 24 October 1908, Page 8
Word Count
116AKTTFTCIAL TCCJCS Taranaki Herald, Volume LIV, Issue 13791, 24 October 1908, Page 8
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