Abridgments of the specifications relating to preservation of food / printed by order of the Commissioners of Patents.
- Date:
- 1857
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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No text description is available for this image
No text description is available for this image
No text description is available for this image![“ taming pectoral juices, and from gum, barley, oatmeal, pectoral “ flowers and roots, for the preparation of a new liquid or solid “ alimentary product.” [Printed, 5^rf.] A.D. 1853, September 24.—N° 2205. FARMER, William.—Preserving provisions, by “ using two “ waterproof vessels, one being placed within the other, leaving a “ space between the two,” “ for the purpose of containing water.” “ On the cover of the outer case there is a projection or flange, “ which, when shut down, enters the water in the space between ft the cases, and the provisions being thus excluded from the “ atmosphere will be found to keep fresh for a considerable time.” [Printed, 4^d.] A.D. 1853, October 5.—N° 2278. STEVENS, Henry.—This invention is void by reason of notice to proceed not having been given within the time prescribed by the act. The title was u Improvements in the preparation of vegetable “ substances for the purpose of preserving the same;” and, for instance, “ treating and preparing potatoes by steaming them with tc their skins on,” mashing them, submitting the mashed material to a current of warm air to dry, “ during which process the skins “ are removed by means of some convenient separating apparatus.” [Printed, 2\d^] A.D. 1853, October 12.—N° 2348. JACKSON, Charles Scott.—Preserving “ seeds, potatoes, “ and other roots from mildew, rot, fungus, and worms,” “ by “ subjecting them to or applying to their surfaces salts of zinc,” “ principally the sulphate of zinc.” “ Before preparing potatoes “ for seed,” they are washed <f clean, and then cut in the usual tc manner,” and steeped from “ eight to twelve hours ” in a solu¬ tion of sulphate of zinc of a given strength. Small seeds do not require so long steeping in this solution as the larger ones. [Printed, 2\dJ]](https://iiif.wellcomecollection.org/image/b30471345_0041.jp2/full/800%2C/0/default.jpg)