Specification of James Dewar : preserving blood for food.

  • James Dewar
Date:
1868
Catalogue details

Licence: Public Domain Mark

Credit: Specification of James Dewar : preserving blood for food. Source: Wellcome Collection.

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    Dewar's Improvements in _P reserving Blood for Food. the said James Dewar, my executors, administrators, and assigns, or such others as I, the said James Dewar, my executors, administrators, and assigns, should at any time agree with, and no others, from time to time, and at all times thereafter during the term therein expressed, 5 should and lawfully might make, use, exercise, and vend, within the United Kingdom of Great Britain and Ireland, the Channel Islands, and Isle of Man, an Invention for “ Improvements in Preserving Blood for use as Food,” upon the condition (amongst others) that I, the said James Dewar, my executors or administrators, by an instrument in 10 writing, under my, or their, or one of their hands and seals, should par¬ ticularly describe and ascertain the nature of the said Invention and in what manner the same was to be performed, and cause the same to be filed in the Great Seal Patent Office within six calendar months next and immediately after the date of the said Letters Patent. 15 NOW KNOW YE, that I, the said James Dewar, do hereby declare the nature of my said Invention, and in what manner the same is to be performed, to be particularly described and ascertained in and by the following statement:— Blood is a nutritious article of food, both for man and for the lower 20 animals, but it quickly and readily becomes decomposed, in which condition it is unsuitable for food. The nature of my Invention consists in treating and preserving blood as herein-after described, so that it shall remain for a lengthened period wholesome and suitable for food, for man and for horses, cattle and 25 sheep, poultry, and other lower animals. The manner in which my Invention is to be performed is as follows :— When I wish to secure preservation for a short period of time only, I either subject the blood of newly slaughtered animals to careful desiccation by evaporation at a temperature between eighty and one 30 hundred and forty degrees of Fahrenheit, (I prefer a temperature of about one hundred and thirty-five degrees) so as to expel the moisture, while preserving and concentrating the nutritious qualities of the blood ; or I first mix such blood with meal, flour, seeds, husks of seeds, grain, or other farinaceous matter or roots, either in their natural state or dried 35 and chopped up, ground down or pulverized (for the food of cattle and such like herbivorous animals, I sometimes add powdered oil cake to the mass), and I then subject the mixture to careful desiccation as before directed. Blood when treated as above described will if carefully