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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    “ and capable of being transported to any climate for domestic or “ medicinal purposes,” and this is to be effected by adding to the milk a certain amount of loaf sugar and evaporating it by any suitable means, using only “ a gentle warmth to quicken the “ operation.” It may be brought “ to the consistency of cream, “ honey, or soft paste, or even into dry cakes or powder.” Cocoa, coffee, or tea may be evaporated with it. This process is said to be different from the process of M. Bracormeau, which “consists “ in separating by means of an acid the cerum from the other “ constituents of milk, and adding to the residuum (viz. the “ caseum and butyrous substance) a sufficient quantity of carbo- “ nate of soda to render it soluble in liquid.” [Printed, 3d. See London- Journal (Newton's), vol. 8 (conjoined series), p. 170 ; and Rolls Chapel Reports, 7th Report, p. 160.1 A.D. 1836, March 21.—N° 7036. SEIGNETTE, Louis Elizee.— Preserving “meat, fish, vege- “ tables for the use of the navy, &c.,” by “ surrounding the sub- “ stance ” in “ an atmosphere free from any oxygen,” First, “ The meat, raw or partly cooked, must remain in a “ mixture of salt and nitre ” for a given time, then “ placed in tin “ cases or other vessels,” which should be tight, and partially exhausted by an air pump, “ filled up with salt and water or brine, “ and turned over a vat” of the same liquid, to introduce carbonic acid gas ; to do which “ a pump may be used, or the gas may flow “ by a tube or pipe.” Second, Instead of making a vacuum by an air pump, “a small “ bag of nails or iron filings, or small portions of iron, must be “ placed internally in the upper part of the vessels the air “ will “ then be deprived of its oxygen by the iron filings.” The brine must then be replaced by the carbonic acid gas, as in the first process. Third, Replacing the brine by vinegar, in which case the salt and nitre may be dispensed with. “ In all these processes it is useful to place in the upper part of “ the vessels small pieces of calcified charcoal, so as to destroy any “ smell the meat might acquire.” Several other gases might be used, “ such as deutoxi.de d’azote, hydrogen, & azote.” [Printed, 3d. See London Journal {Newton’s), vol. 13 {conjoined series)„ p. 101.]
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