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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    PRESERVATION OF FOOD. A.D. 1691, October 7-—N° 278. PORTER, Thomas, and WHITE, John.—A grant unto them ££ of the sole use, exercise, and benefit of their new invencon of “ keeping and preserving by liquors or otherwise all sorts of flesh, ft fowle, and fish, and many other things, either in pieces or in whole <£ bodyes, at a cheaper rate, for many years in all clymates, without ££ changing the nature, quality, taste, smell, or colour thereof, as ££ good, palatable, and wholesome, to be eaten and made use of for ££ any intent and purpose whatsoever, as when first killed or put <£ into such liquor; fco hold and enjoy the same for 14 y according ££ to the statute.” [No Specification of this invention has been enrolled.] A.D. 1763, July 29.—N° 793. COCKBURN, Alexander.—££ Curing salmon with spices,” by boiling them in a given time with water to which has been added, in certain proportions, the following ingredients;, namely, cloves, mace, comon pepper, vinegar, and salt. Water, to which has been added, in certain proportions, vinegar, salt, cloves, mace, and common pepper, and the whole boiled for a given time and allowed to cool, “ is put upon the salmon,” when boiled and cold. [Printed, 3d. See Rolls Chapel Reports, 6th Report, p. 158.] A.D. 1780, December 30.—N° 1275. GRAEFER, John.—“ Drying and preparing” vegetables so that they shall ££ keep a twelvemonth or longer without losing any of” their ££ real natural flavor,” by immersing them first in boiling water containing salt in certain proportion, and boiling them for <e the space of a minute or thereabouts;” they are ££ then taken “ out and hung by separate plants on lines or small hooks ” ££ in a “ room impregnated with heat or fumigation by means of a buzaglo “ or any other stove, or a steam issuing through funnels, or by the “ natural heat of the sun or atmosphere, where they must continue ££ until they are perfectly dry.” ££ To complete them for exporta-
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