Improvements in the Method of and Means for Preserving Articles of Food.
Year: 1893

page_text: Date of Application, 8th May, 1893-Accepted, 1st july, 1893
COMPLETE SIMUIFICATION.
Improvements in the Method of and Means for Preserving Articles
of Food.
I, LUDWIG HÄUSLER of 6 Gr. Burstah, Hamburg in the German Empire,
Manufacturer, do hereby declare the nature of this invention, and in what manner
the same is to be performed, to be particularly described and ascertained in and
by the following statement :-
This invention relates to a new or improved method of and means for preserving
articles of food, such as poultry fish meat fruit and vegetables, and consists in
immersing the articles in or surrounding them with an antiseptic mixture prepared
especially for the purpose as hereinafter described and having for its essential
constituents, glycerine boracic acid and gelatine.
In the preparation of the preservative mixture, I heat glycerine strongly so as
to deprive it of all contained water, and during the heating, I add boracic acid
until the glycerine is saturated. The mixture is kept at a temperature of about
200 degrees C. until nothing more evaporates. After the mixture has been allowed
to perfectly cool itself, from 20 to 40 parts of water are added, and the mixture is
placed in a water bath, more glycerine being added, the quantity of added glycerine
being determined by the consistency desired for the product, and the mixture is
kept at a temperature of about 60 degrees C. for about 24 hours, and finally allowed
to cool. The product is a jelly-like transparent and translucent substance which in
the cold condition resembles ice.
This substance, which for convenience I will call "Boroglycerine," when mixed
with or dissolved in from one to twenty parts of hot water, forms the antiseptic
part of my improved mixture. The proportions of the boroglycerine and water
must be determined in each case by the conditions surrounding it, as for example,
the temperature to which it will be exposed, the nature of the articles to be
preserved, and the time during which they are to be kept.
The mixture itself is prepared by immersing from one half to an equal weight
(more or less according to the thickness or consistency of the product desired), of
gelatine in the boroglycerine solution for from 24 to 30 hours and then placing the
solution with the glycerine therein on a water bath until the gelatine is dissolved.
The solution is then allowed to cool down a little, but before it enters the jelly-like
condition, the articles to be preserved are immersed coated or surrounded by it so
that they will be completely covered by the cooled substance.
By this means the articles are entirely isolated from atmospheric influences and
are fully and completely protected by the antiseptic.
The mixture itself is perfectly colourless, free from smell and innoxious.
When the articles preserved as herein before described are required to be sent
to some distance, they may be packed in tins or other perfectly airtight suitable
vessels.
When the articles are required for use, they are removed from their packages
(if packed), and are washed with luke-warm water. The mixture removed by
this washing may be concentrated on the water bath and be used again if desired.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
1. The hereinbefore described method for preserving articles of food which
consists in immersing them in or coating or surrounding them with a mixture of
glycerine boracic acid gelatine and water prepared substantially as set forth.

page_text: 2. A mixture for preserving articles of food, consisting essentially of boro-
glycerine water and gelatine, prepared substantially as hereinbefore described.
Dated this 6th day of May A.D. 1893.
WILLIAM E. HEYS,
Agent for the Applicant.