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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    upon the application of heat or in cooking.” The “ preservative “ liquor ” is made by neutralizing strong acetic acid by sesquicar- bonate of ammonia; the result is “ acetate of ammonia, which is “ eminently volatile, and is given off in the act of cooking.” Salt is dissolved in water, boiled, and filtered through animal charcoal, and to this some of the acetate of ammonia is added; the meat is “ injected with this liquid,” “ and either put into vessels and “ covered with the liquor,” or wrapped up in cloth “ saturated with £< the liquid, and placed between layers of charcoal.” [Printed, 3d. See Repertory of Arts, vol. 10 (enlarged series), p. 353; Mechanics’ Magazine, vol. 47, p. 631: and Patent Journal, vol. 3, p. 575.] A.D. 1847, May 14.—N° 11,703. GRIMWADE, Thomas Shipp.—Preserving milk and “ rendering “ it fit for use at any time, by the simple admixture of pure water,” by “ the mixing, of salt-petre with the milk, and then exposing it “ to heat in vacuo, so as to evaporate and extract the aqueous “ particles thereof,” and then enclosing this “in bottles from which “ the air has been previously exhausted,” and securing the contents from the atmosphere till required for use. The apparatus for accomplishing this is described. [Printed, 10c?.] A.D. 1847, May 29.—N° 11,726. BEKAERT, Francis Bernard.—First, Increasing the quantity of cream procured from milk, by adding to the milk, in the propor¬ tion of one table-spoonful to two quarts of milk, a liquid prepared by dissolving “ in one quart of water 1 oz. of carbonate of soda,” adding “ one tea-spoonful of a solution of turmeric or curcuma, “ and three drops of marigold water.” Although soda is most convenient, other alkalies may be employed, and the soda solution may be used alone without the addition of the other substance. Second, Preserving milk, by adding to one quart one spoonful of soda solution, which should fill the bottle full. The cork is fixed in the bottle “ by merely putting a piece of string round the cork, to *( prevent its flying.” “ Bottles thus filled and corked” are put into “ a vessel or copper of cold water;” the water is brought to boil, and allowed to cool. “ The bottles thus corked and boiled <£ are put on one side for use.” [Printed, 3d. See Repertory of Arts, vol. 11 (enlarged series), p. 43; and London Journal {Newton’s), vol. 31 {conjoined series), p. 421.]
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