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. 1848, May 26.—N 12,166. LOUIS, Felix Hyacinthe Folliet.—Preserving “ cows’ milk, “ goats’ milk, and asses’ milk,” by converting them “ into solid “ cakes or masses soluble in warm water, and capable of pre- “ serving for a long time their original freshness and sweetness,” by mixing in certain proportion “ with the milk in its natural “ state ” “ well-clarified raw sugar,” agitating it, and evaporating it in apparatus described. These are, shallow pans with steam jackets; however, pans not “ having more than about the tenth of an inch” in depth of milk may be “ exposed to the ordinary temperature of “ the atmosphere till the milk evaporates to dryness, after which the “ solid residuum is collected and pressed into moulds as before.” [Printed, Gd. See London Journal (Newton’s), vol. 33 (conjoined series') p. 403; Mechanics’ Magazine, vol. 49, p. 525; Practical Mechanics’ Journal, vol. 1, p. 227 ; Artizan, vol. 7, p. 105; and Patent Journal, vol. 6, p. 88.] A.D. 1848, August 21.—N° 12,250. BETHELL, John.—-Preserving corn and grain of all sorts by the aid of heated steam, “ obtained by simply passing steam generated “ in the usual way through a series of heated or red-hot pipes,” “ or the grain may be made to pass through a revolving cylinder “ of perforated metal or wire gauze placed in a close oven or ** chamber,” heated in any way; or, they are to be dried in a machine described, and which consists of a box, in which are placed a series of endless cloths mounted on rollers, and made to travel with a constant and uniform speed ; the grain or other matters are carried onward to the opposite side of the box, where they fall on to a second cloth or belt, which carries them backward in the opposite direction, while a current of the heated steam passes through the apparatus until the matters, are dry. To preserve meat for food, “ wood naphtha, or fine pyroligneous “ or pyroacetic spirits, or pyroligneous acid,” but “ what is com- “ monly called wood naphtha ” is preferred, mixed with water “ in “ certain proportion, and in which common salt is dissolved in the “ proportion generally used for brines,” and the animals directly after they are killed are impregnated with this liquid by any of the modes now known. The meat may also be put into casks charged with compressed carbonic acid; or it may also be cut into thin strips steeped in the solution, and dried by air or heated steam “at a temperature not exceeding 170° of Fahrenheit.”
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