Re: powdered albumen

["Breukel, C" <cor@lumc.nl>]

John,

I have both used powdered Albumen (bovine (cow), lab. grade), and "the
real thing"..eggs. In my limited experience the difference was minute,
if their was a difference. But most texts seem to indicate that fresh,
big eggs (from "free" chickens, ie chickens not bread (sp?..;-).) in
tiny cages in hughe barracks). 

There are recipies on the web around for making cake of egg yolk.

You realy should check out THE text on Albumen printing: o'Reilly's
Salted and Albumen paper printing (surely got the title wrong), it's
available on the WEB, can't find the link right now, so I hope somebody
will tune on with the right link.

Enjoy Albumen printing! It's quite laborious, but worth it,

Cor

JMM1987@aol.com wrote:
> 
> I'm interested in making albumen prints from 5x8 ortho litho film.  I just fixed the bellows on my Scovill Waterbury and would like to use a Nineteenth Century printing technique to make the prints.  I have seen several recipes and have found Richard Farber's book, Historical Photographic Processes very helpful.  The solution calls for 500 ml of albumen (15 extra large eggs).  I hate to waste the yolks.  I found a few references in the FAQ archives from 6/97, evenly split on the usefulness of the dehydated egg whites.  Does anyone have any further experience?
> 
> John McAdam