Abridgments of the specifications relating to preservation of food / printed by order of the Commissioners of Patents.

Date:
1857
Catalogue details

Licence: Public Domain Mark

Credit: Abridgments of the specifications relating to preservation of food / printed by order of the Commissioners of Patents. Source: Wellcome Collection.

    10/62 page 2
    “ tion they must, after they are dried as above, be removed into “ a damp room, in order to imbibe a sufficient degree of humidity “ to prevent their crumbling or falling to pieces in packing.” [Printed, 3d. See Polls Chapel Reports, 6th Report, p. 165.] A.D, 1791, February 8.—N° 1/91. JAYNE, William.—Preserving eggs “ for the space of two years “ at the least,” by keeping them in a mixture of “ that consistence “ that it will cause an egg put into it to swim with its top just “ above the liquid,” and composed of the following substances, in certain proportions; namely, quicklime, salt, cream of tartar with water. [Printed, 3d. See Repertory of Arts, vol. 2, p. 177 ; and Rolls Chapel Reports, 6th Report, p. 185.] A.D. 1793, February 19.—N° 1933, DONALDSON, John.-—“ Preserving animal and vegetable sub- “ stances” by combining “certain principles” “contained in “ vegetable bodies themselves,” “by proportioning the farinaceous “ vegetable principle with the coagulative or mucilagenous one.” For vegetables “ of a watery or deliquescent nature, a greater por- “ tion of farina or mucilage is required, than for others more solid “ and readily disposed to dry.” For carrots or turnips “ the pre- “ serving matter may be compounded of wheat or barley meal, “ with a solution of any common gum, or vegetable mucilage.” But the preserving materials and matters to be preserved “ are “ innumerable and various; it is impossible that any uniform rule “ can be given.” The substances, either raw or otherwise, are afterwards “ dryed in a way similar to that by which malsters dry “ their grain,” and are “ put up in wooden boxes or other close ** packages.” [Printed, 3d. See Repertory of Arts, vol. 2, p. 1 ; and Rolls Chapel Reports, 6th Report, p. 187.] A.D. 1800, September 11.—N° 2441, BATLEY, Benjamin.—“ Curing and preserving herrings and ** spratts” by severing the head, taking out the entrails, and salting the body with common salt, “ but the bay or rock salt is prefer- “ able/’ and afterwards packing them in casks, and between each layer of the fish sprinkling a little salt and pickle made by boil¬ ing in water,-—spring water preferred,—in certain proportions, the
    digitised image 1
    digitised image 2
    digitised image 3