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.

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    following substances; namely, bay salt, saltpetre, and molasses; “ the same proportion of sugar might be used, as a substitute for “ the molasses;” room is left at the “head of the cask for a full “ portion of pickle,” and more may be added after the cask is headed up, by a “ cork hole either in the head or centre.” The pickle “ would answer for flavoring fish in their original state,” but it is preferable to proceed in the manner described above. • [Printed, id. See Repertory of Arts, vol. 14, p. 307; and Rolls Chapel Re¬ ports, 6tli Report, p. 197.] A.D. 1801, January 20.—N° 2465. BATLEY, Benjamin.—“ Curing and preserving other fish as “ well as herrings and spratts,” in the same way as is described for curing herrings and sprats in his last invention, “ & from two “ to three months should be allowed after curing in order to give “ the fish a full flavor.” The roes of fish may be preserved by themselves, and “ the same pickle, with a small portion of salt, and “ sugar or molasses mixed with the salt, will suffice.” With shell¬ fish, particularly oysters, “ it may not be found expedient to put “ salt to them in the barrel;” in this case the pickle is to be used with a certain addition of salt. [Printed, 3d. See Rolls Chapel Reports, 6th Report, p. 198.] A.D. 1807, June 13.—N° 3051. PLOWDEN, Francis.—“ Preserving butchers’ meat, animal and “ other comestable substances,” by encrusting them with a substance which “ must not only resist the effects of atmospheric air,” but “ must not communicate any noxious quality to its contents ;” and for this purpose concentrated “ essence or extract of meat” is employed. The substance to be preserved, being dressed will “ preserve the longer,” and is put into a “ vessel in a cold state “ and wiped dry,” and the extract poured over it “ in that fusible “ state as to find its way into every vacuum. The vessels are best “ of wood, and should be kept as dry as possible.” [Printed, 3d. See Repertory of Arts, vol. 13 (second series), p. 34; and Rolls Chapel Reports, 7th Report, p. 108.] A.D. 1810, February 26.—N° 3310. HEINE, Augustus De.—Applying “ known principles to pre- “ serve animal food, vegetable food, and other perishable articles a “ long time from perishing or becoming useless.” “ The pre- “ serving vessels may be made of iron, glass, or any other metal.
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