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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    “ cases are to be parboiled, and then dryed sufficiently for the “ beneficial reception of55 the preserving varnish.” “ After the “ article is coated with the varnish, it should be exposed to a dry “ current of air ” to desiccate it perfectly. [Printed, 3(7.] A.D. 1855, January 11.—N° 70. I HERVE, Jacques Louis.—This invention received provisional protection, but notice to proceed with the application for Letters Patent was not given within the time prescribed by the Act. The meat or fish is first cut into narrow pieces ; these are dried in a stove till they lose two thirds of their moisture; they are then placed on a hurdle over sulphuric acid, or, if preferred, chloride of calcium, in a vacuum chamber, “ and the meat or fish thus “ dried will keep good when exposed to the air.” [Printed, 3(Z.] A.D. 1855, January 13,—N° 95. WARN ECKE, Gustav.—Preserving vegetables and fruit, by “ absorbing or extracting albumen, cassein, chlorophyl, and bas- “ sorine from vegetables and fruits, by first exposing them to a u heated saline vapour or water bath, and then washing them in “ clear water. They are next dried and pressed, when they may “ be packed for use.” The saline vapour bath is prepared “ by “ heating water containing salt in the proportion of one pound of “ mineral salt to one hundred pounds of water,” and the vapour is maintained “ at from 200° to 400° Fahrenheit, according to the “ vegetable or fruit under treatment.” “ Instead of being ex- “ posed to a saline vapor, it will be found preferable,” in some instances, to place the vegetables and fruits “ in a bath containing “ salt in certain proportions, heated by steam passing into it at “ about 400° Fahrenheit.” In every case they are washed in “ any “ suitable vessel, through which clear water at from 40° to 70° is “ kept running.” Vegetables and fruits prepared as “ described “ will to a great extent retain their color and flavor, and will keep “ good for a long time.” [Printed, 3(7.] A.D. 1355, January 19.—Nf 153. RENNIE, Matthew Boulton.—This Patent is void by reason of the Patentee having neglected to file a Specification in pur-
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