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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    suance of the conditions of the Letters Patent. The title is, “ Preserving animal and vegetable substances for food,” and this is to be effected by “ applying a compound consisting of “ gelatine or jelly mixed with albumen and alcohol, which, being “ in a liquid state, is used as a coating to the animal or vegetable “ substances to be preserved.” [Printed, 3d.~] A.D. 1855, February 5.—N° 269. HARTNALL, Ebenezer. — Preserving animal and vegetable substances, by immersing them in baths consisting of gelatine and treacle, dissolved together in certain proportions. Sometimes the baths may contain, besides these materials, a little alcohol, and sometimes a small portion of isinglass. Generally, after the first coating has hardened, the substance is re-dipt, and the surface covered with “ charcoal powder.” [Printed, 3d] A.D. 1855, February 20—N° 375. WOTHLY, Jean.—Preserving meats by first removing the bones, and dusting them, when fresh, with a mixture of sugar and salt in certain proportions, allowing the liquor to drain away, submitting them “to pressure to force out all the blood and serous matter; or, in “ place of being pressed, they may be moderately cooked.” The pieces are then enveloped in greased paper, and packed in a cask, “ first lined with melted fat,” “ and have melted fat run into the “ spaces or interstices; and when the fat is set the cask is to be “ closed, and is to be inserted in another cask somewhat larger, so “ as to leave a vacant space between the inner and outer casks, “ which space is to be filled with sand or lime or melted fat, and “ then closed.” [Printed, 3d.~\ A.D. 1855, February 21.—N° 381. NASMYTH, George. — “ Preserving animal and vegetable tf matters” by employing “ alcohol or other liquids which vapour- “ ize at a low temperature, that is, below that of boiling water, as “ a means for discharging the atmospheric air from vessels or cases “ containing animal or vegetable matters to be preserved.” The animal or vegetable matters, raw or cooked, are introduced into
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