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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    A.D. 1812, July 16.—N° 3585. WALKER, James.—Making tubes “out of lead or copper, or “ any other tough and flexible metal or metallic substance or “ metallic compound, by Soldering flat pieces thereof, or by cast- “ ing, forming, or punching out ” a piece “ in the shape of a ring “ or hollow cylinder,” and applying and using the same “ to keep “ and preserve ” the “ more valuable fluids, and other vegetable, “ animal, and other products,” such as “ oils, gums, resins, fluid “ or solid balsams, leaves, flowers, seeds, grain, and farinaceous “ powders of vegitables, the aromatic parts of animals’ bodies,” &c., and for the preservation of gunpowder, or making cartridges either with balls or shot, “ for large and small fire-arms and “ artillery.” [Printed, 3d. See Rolls Chapel Reports, 8th Report, p. 91.] A.D. 1817, August 5.—N° 4150. GRANHOLM, Ludvig.—Preserving “animal and vegetable “ products,” separately or mixed together, “ as are fit for the food “ of man, and for such a length of time as to render them fit for “ ship and garrison stores,” by “ pouring into the vessel in which “ the pieces of food that are to be preserved are packed, melted “ and hot fat, or pouring in a strong hot animal fluid jelly, in such a manner that not only all the interstices between the pieces, but “ the whole interior of the vessel, shall be so completely filled as to “ displace entirely all the atmospheric air.” Second, “ Coating the different pieces with melted suet before “ they are packed,” and placing the pieces in vessels, and filling up all the interstices by a “ saturated acqueous solution of common “ sea salt.” Third, When the article will permit, “ filling the vessel so com- “ pletely with the article itself as to expel all the air;” as an example, butter is given. The vessels in which to pack the arti¬ cles are particularly described, and porous substances are to be coated in certain ways to prevent the air passing, “ by percolation “ or otherwise, through the substance of the vessel.” “ Flesh, “fish, fowls, or vegitables ” are “fully cooked before enclosing “ them in their containing vessel;” and the vessels are not heated hy any means after their apertures are closed. [Printed, 4d. See Repertory of Arts, vol. 32 (second series), p. 196.]
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