The daily crescent. [volume] ([New Orleans, La.]) 1848-1851, 1851-01-28

MEAT BISCUIT FAoToRY-Several months
ago much was said in regard to a newly discovered
article of food, called meat biscuit, to which great
value was ascribed on account of its alimentarv
qualities, and the length of time it NAV be pre-
| served without damage. The subject had alto
gether passed out of our mind when it was again
brought before us by an article in the Galveston
| Civilian, under the heading: "The Meat Biscuit
Mandatory"
The inventor, II. Borden, jr, has made extensive
preparation for the manufacture, at Galveston. of
the meat biscuit He has, at considerable EXPENSE
erected buildings which are commodious and well
adapted to the business; the machinery entirely
| new, and of the best description and every thing
about the establishment neat and clean to the verv
highest degree The main building is two story
brick house, s. feet by 80, with one story frame,
40 by 20, attached An engine of ten horse power
with two cylinder boilers, constitutes the power to
drive the ma chinery, which consists of biscuit
machines to knead, roll and cut the Dough- grist
mil to pulverze the biscuit, fan to raise the fire
IN the blast furnace for heating the oven, and the
gnlllotine," powerful machine to cut the meat
into small pieces the better to facilitate the boiling
We copy, as something new and interesting, that
portion OF the Civilians article showing the pro.
CESS Vi making the biscuit:
There four wooden caldrons or tubs for
poliing the meat and evaporatng the liquid or
broth--the two for boiliag the meat holding 1900
gallons, will each boil 1000 lbs. of meat in twelve
to sixteen hours. The other two, for evaporatiny
will contain some 400 gallons each Ali the tubs
are heated or boiled by steam passing through long
coiled IRON pipes, supplied at pleasure either from
the escape steam from the engine or direct from
the boiler"
"When the meat is so far boiled or macerated
that the liquid or broth contains the entire nutri
inent the meay or corporeous portions are sepata.
,ed ny simple process of iiiering, SO that The
prom goes inlo the evaporator pure and free from
ho!ous matter. 1t Is then evaporated to n depree
OF Conscience resembling the Golden or Stewards
sugar House syrup; lis uniform density being de-
tefmined by liquid or syrup gauge. One mound
Vi ih's syrup or extract contains the nuriment OF
SOME eleven pounds OF meat Gneluding its usual
proportion OF bOne) first put into the csuIdron
ms extract is then mixed with the hest and 6nss,
nonr, kneaded and made into biscui, by means of |
ine machines before mentioned. The biscuit is |
paheu upon pans IN an oven so constructed as Ia |
p,oauce UNIFORM firmness. The proportion is as
Two pounds of extract to three pounds of anur
out by baking the five pounds of dough is reduced
20 iour pounds of biscuit and this will make vhaI
Tue inventor clalms-the nutriment of over five
poilhds OIL meat IN one pound of bread, which con.
'ans, besides, over ten ounces of -four
The biscuit resembles in appearance -, Ioh, |
coiofed sugar-cake 1t is packed in airtipht CASKS
or IN canisers of different sizes, part Of the his.
enlt being pnlyerized by grinding in mill for the |
PURPOSE and thus packed with the whole biscuit.
The expense of fitting up the establishment has
been about $4,000 ''
Inc war Department being impressed with the
importance OF this new article of diet, has deter.
'nined' We are informed by the Civilian, to make
thorough test OF it among the troops on the from
I nc anu mas accordingly ordered large amount
Tor the purpose