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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    “ composed of water and sal-ammoniac, in proportions which may “ be varied according to circumstances.’5 It is then spread on a sieve or riddle, and left “ to dry for about twenty-four hours in a “ stove or drying chamber maintained at a temperature of about “ 138° Fahrenheit.55 “ The meat thus prepared may be either “ cooked or eaten without further preparation.” [Printed, 3d.] A.D. 1854, December 7.—-N° 2572. BLUMENTHAL, Ferdinand Cellier, and CHOLLET, Max¬ imilian Louis Joseph.-—Preserving meats by drying or desic¬ cating in small portions “ either in a vacuum or by the aid of “ heated air.” “ The dessiccated portions are then pounded and “ reduced to a powder, which is again dessiccated.” “ By grating “ or otherwise reducing the meat previously dried in small pieces,” a powder is obtained, “ which, by being submitted to a second “ drying process is completely deprived of moisture.” Seasoning of all kinds is submitted “ to the same treatment.” Combining “ meat tablets with vegetable tablets by means of compression, so “ as to obtain a single product, which may be termed compound “ meat and vegetable tablets.” Combining vegetable tablets “ prepared in the ordinary manner ” with fat in the following manner; namely, by submitting them to “ successive immersions “ in soup, allowing them to dry after each immersion either by “ artificial or natural currents of air.” “ This coating when pro- “ perly dried forms an even coat over the entire tablets, and other “ coverings of lead or paper may be dispensed with.” [Printed, 3d.~] 1855. A.D. 1855, January 6,—N® 36. DELABARRE, Toussaint, and BONNET, angeline.—Pre¬ serving “ meat, poultry, bread, eggs, vegetable, or pastry, by coat- “ ing them over with a varnish made from the flesh and bones of “ animals,” by boiling them, and obtaining a rich syrup, which is “clarified by the aid of albumen, and having added thereto “ (while the syrup is warm) alcohol. The vegetables in some
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