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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    Act. The Provisional Specification states it to be, “ Certain improve- <£ ments in preserving butter and other substances/5 by <£ the ap- plication of an aqueous solution of carbonic acid, commonly “ called aerated water, or of substances capable of evolving car- *( bonic acid, such as bicarbonate of soda, or other carbonates or bicarbonates, mixed with tartaric acid or other acid, so that in “ all cases carbonic acid is the preservative agent/5 The sub¬ stance to be preserved is placed in a vessel capable of being “ closed in an air-tight manner/5 either with the carbonic acid water or with the “ materials capable of evolving carbonic acid.55 This process is said to be “ applicable to meat, fish, and a variety <e of other substances.” [Printed, 2\d.~] A.D, 1853, February 25,.—N° 477- SYMINGTON, William.—Preserving milk and other fluids by “ obtaining a vacuum in the vessel which is to contain the milk or “ other fluid, and then to fill such vessel, and to close it air-tight.55 Heat is applied to the vessel, having a short tube of soft metal, to which is attached a longer tube dipping into the milk or other fluid. This drives out the air, forming a vacuum. On the heat being withdrawn, “ the milk will flow into and fill the vessel; the short ‘‘ tube is then pinched together, and the end melted or soldered.55 A little water may be put into the vessel before heating it; but “ instead of using water or any other expanding element to form <£ a vacuum, the air from the interior of the vessels, before and <f after they are filled, may be exhausted by an air-pump or other £< suitable means or apparatus.55 [Printed, A.D. 1853, March 2.—N° 520. SOYER, Alexis.—This invention is void by reason of notice to proceed not having been given within the time prescribed by the Act. The Provisional Specification states it to be ec Improvements ££ in preparing and preserving soups.55 The result is denominated “ Soyer’s osmazome food.” As a basis for several soups, a sub¬ stance is prepared, which is named <£ osmazome,-—but it may also *’■ be eaten separately/5—by stewing “ together for hours leg of beef, “ knuckle of veal, ham, and calves5 feet, adding onions, butter, “ and water in proportion;” the fibrous part is separated “ from
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