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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    air-tight vessels or cases, “ except at the passages required for the “ ingress or egress (of the gas) during manipulation.” A vacuum is created, and the gas is injected. [Printed, 3d.] A.D. 1855, August 25.—N° 1923. AVERY, John.-—The title of this invention is as follows : “ Cer- “ tain new and useful apparatus for exhausting and closing vessels” “ in which vegetable or animal substances are to be preserved ” “ or improved by being placed in a perfect vacuum,” The prin¬ cipal parts of the apparatus are, an exhausting pump without valves, and certain devices which serve to hold the plug or stopper during the process of exhaustion, in the passage through which the communication is effected between the pump and the vessel, and to insert the plug in the mouth of the vessel after the air has been exhausted. The arrangements are described at length. [Printed, 7d,] A.D. 1855, September 19.—N° 2116. BROOM AN, Richard Archibald.—Preserving “ animal and “ vegetable substances by exposing them to sulphurous acid gas, “ to air, and then coating them with the preserving composition/’ “ composed of animal albumen dissolved at a gentle heat in a “ strong decoction of mallow root, together with a small quantity “ of molasses. The substances ” are deprived of their superfluous moisture “ by a current of air from a fan, blown or otherwise, and “ are next dried in the open air; they are then suspended in an “ air-tight vessel or chamber in such manner that each separate f< piece may hang apart,” and in this manner submitted to a current of sulphurous acid gas, after which they are exposed to the air, and then coated. [Printed, Id.'] A.D. 1855, October 4.—N° 2223. DEMAIT, Francois Modeste.—Preserving from decay meat, fish, vegetables, and other animal and vegetable substances, by hanging them up in a chamber, at the bottom of which is a fire of some kind, “well a~light,” the temperature of the chamber being from 60 to 104 degrees Fahrenheit, On this fire is thrown a mixture, in certain proportions, of “ flour of sulphur,” chloride of lime, “ flowers or roots a handful, lemon leaves about half a “ handful.”
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