and new applications of "fatty matters so treated
Year: 1871

page_text: to be performed, to be filed in the Great Seal Patent Office on the 26th
February 1872:
And whereas since the filing of the said Specification I have been
advised that it is doubtful whether the claims made in the second and
third claiming clauses thereof can be supported in a court of law, on the 5
ground that they claim what is not legally the subject matter of the
grant of Letters Patent, and I am therefore desirous of disclaiming the
said claims and claiming clauses, and of making, entering, and filing the
Disclaimer and Memorandum of Alteration herein-after expressed or
contained. I hereby disclaim and strike out from my said Specification 1
the second clause of the title, being the words "and new applications of
"fatty matters so treated," and I strike out the said words as contained in
lines 10 and 11 on page 6 of the Queen's Printers' copy of my said
Specification, and after the words "alimentary condition" in line 5 of
page 8 of the said copy of my said Specification, I insert the following
words, "I do not claim the employment of fats in the manner referred
" to under the above ninth head generally or as constituting a part of
" my Invention, separate from the mode of treating the fats to render
" them neutral and inoxidizable as herein described." And after the
words" purée employed" in line 25 of the same page I insert the words
"I do not claim mixing fat with other matters in the manner referred to
"under the above tenth head as forming part of my Invention, apart
" from the treatment, of fats to render them neutral and inoxidizable, as.
" herein described." And I disclaim and strike out from the said
Specification the second and third claiming clauses, commencing respec-
tively with the words Secondly and Thirdly, and found on page 11 of the
said printed Specification beginning at line 14, and ending at line 23 on
the same page, and as there will be only one claim left in my said
Specification after disclaiming those aforesaid, I strike out the word
"first" on line 4 of page 11.
And in order that the effect of this Disclaimer and Memorandum of
Alteration may be better understood, I annex hereto a copy of my said

page_text: "
“WHEREAS Her most Excellent Majesty Queen Victoria, by Her
"Letters Patent, bearing date the Twenty-eighth day of August, in
"the year of our Lord One thousand eight hundred and seventy-one, in
"the thirty-fifth year of Her reign, did, for Herself, Her heirs and
successors, give and grant unto me, the said Léo Louis Aimé Elie
"Picot de la Peyrouse, Her special license that I, the said Léo Louis
"Aimé Elie Picot de la Peyrouse, my executors, administrators, and
assigns, or such others as I, the said Léo Louis Aimé Elie Picot de la
"Peyrouse, my executors, administrators, and assigns, should at any
"time agree with, and no others, from time to time and at all times
"thereafter during the term therein expressed, should and lawfully
"might make, use, exercise, and vend, within the United Kingdom
" of Great Britain and Ireland, the Channel Islands, and Isle of Man,
an Invention for "IMPROVEMENTS IN THE TREATMENT OF FATTY MATTERS,”
upon the condition (amongst others) that I the said Léo Louis Aimé
"Elie Picot de la Peyrouse, my executors or administrators, by an
“instrument in writing under my, or their, or one of their hands and
" seals, should particularly describe and ascertain the nature of the said
66 Invention, and in what manner the same was to be performed, and
"cause the same to be filed in the Great Seal Patent Office within
"six calendar months next and immediately after the date of the said
"Letters Patent.
66
"
"
"NOW KNOW YE, that I, the said Léo Louis Aimé Elie Picot de la
Peyrouse, do hereby declare the nature of my said Invention, and in
"what manner the same is to be performed, to be particularly described
" and ascertained in and by the following statement thereof, that is
" to say :-
"The products resulting from the melting of beef and mutton fats are
"well known, and it is also well known that the disagreeable smell
" and appearance of tallow are the cause of its use being at present
"limited to candle and soap making.
"It is well known that all the produce resulting from the melting of
"beef, mutton, pork, and other fats, as well as all other fatty matters,
" oxidize very rapidly and become acid, whatever known mode of
"melting and treating them may have been used; upon oxidizing
"these substances become rancid and are therefore unsuitable
" for purposes of pharmacy, perfumery, and also for lubricating
purposes, as they attack metals with which they come in contact.
(

page_text: "It is well known that these products when they are oxidized are
56
"
totally unfit for alimentary purposes, as besides being repulsive to the,
digestive organs they are also dangerous to health.
66
My mode of treating beef, mutton, pork, and other fats, as well as
"other fatty matters, liquid or solid, animal and vegetable, has for its 5
" object :-
อ
"1st. To melt fats without the use of acids, and without the pro- >
"duction of "greaves," also without smell and without the slightest
danger to health.
66
i
*"* 2nd. To obtain melted fats pleasant to the eye, and not resembling 1
" in any way the present products in the market. This mode of treating
fats, rendering them pure and permanently neutral, that is to say,
preventing oxidation and enabling such trades as perfumery, phar-
66 macy, weavers, and others to obtain results hitherto unattainable.
€6
6f
"3rd. To enable the application of fine fats, especially beef fat, to 1
alimentary and culinary purposes, and make such fat take a position
"between butter and lard, give it a good appearance, smell, and taste,
"and give it digestive qualities far superior to the freshest butter or
"lard.
"4th. To produce tallow for candles, making the candles white and 2
"hard, and give a better light and devoid of that unpleasant odour
peculiar to candles at present in the market.
*
"5th. To apply this new mode of treatment to fatty matters,
"whether animal or vegetable, and separate them from the tissues, or
" seeds, or fruits in which they are enveloped.
"6th. To apply these processes to the treatment of greases, butters,
66 or oils already oxidized, and to bring them back to a neutral condition.
"7th. To render low-priced cooking butters neutral and eminently
digestive, and enable them to keep fresh and sweet for almost an
" indefinite period without alteration.
"
8th. To treat in the same way fresh bones by ebullition, and also
"the solid parts of vertebrated animals, and to extract from them
"neutral and inodorous fat, oil, and marrow superior to all similar
"articles produced up to the present time.

page_text: "
"9th. To envelope with beef or other fats treated according to my
"Invention, whilst in a warm and liquid state, fresh meat or any other
"animal or vegetable substance from which the air and water have
"been previously sufficiently expelled by a partial cooking, which
coagulates at the same time the exterior albumen. The meat or
"other substances which it is intended to preserve are then placed in
"a vessel or recipient of some sort, and the warm and inoxidisible fats,
"chiefly beef fat, are then poured upon the said meat or other
"substances at a temperature of about 50 degrees centigrade. The
"fats which thus envelope the meat on all sides soon become solidified
"and preserve it from any putrid decomposition, keeping it for a very
"long period without imparting any taste in a proper alimentary
"condition.
"I do not claim the employment of fats in the manner referred
"to under the above 9th head generally or as constituting a part of
my Invention separate from the mode of treating the fats to render
"them neutral and inoxidizable as herein described.
Ef
66
“10th. Also and particularly to mix the said liquid beef fat in the
proportion of 25 to 35 per cent. by kneading with warm flour of
leguminous plants, such as peas, beans, lentils, or any other flour,
"fecula, or farinaceous substance, adding to them the necessary spices,
salt, and seasoning them, to press them in a vessel or recipient of some
"sort, and to obtain from them after cooling a dry compound which I
"call concrete purée, which keeps fresh without any alteration or fer-
"mentation for an almost indefinite period, thus providing an essentially
"nutritive food of good taste suitable for the alimentation of armies,
“navies, and colleges, as well as for the numerous class of people to
" whom economy of time and money is a necessity. Also to mix the
same fats at a temperature of about 40 to 45 degrees centigrade with
“dry meat in a powdered state or otherwise, or with fresh vegetables
“ reduced into a pulp, and from which the water has been extracted by
a sufficient pressure or by evaporation, with or without an addition of
" flour or fecula of peas, beans, lentils, or other farinaceous substance,
" to which are added the necessary spices and seasoning, and thereby
prepare succulent soups in a concrete and dry state, capable of keeping
"fresh and yielding when diluted with water from 9 to 10 lbs. of
perfect purée soup, of suitable thickness for each pound of concrete
soup or purée employed.
66
16
16
16

page_text: "I do not claim mixing fat with other matters in the manner referred.
" to under the above 10th head as forming part of my Invention apart
" from the treatment of fats to render them neutral and inoxidizable,
“ as herein described.
"Previous to my description of the substances which I employ, and ɛ
"which form part of my new methods in the treatment of fatty matters,
९ 66 I must first observe,―
"That they are all inorganic salts and are to be used in a dissolved
*** state.
That these salts dissolved in a volume of water at least equal to 1
"50 per cent. of the weight of the fatty matters to be treated act upon
"the said fatty matters, whilst the ebullition is carried on for a period of
" from one to six hours in the vats or vessels where the melting takes
66
place.
"That the vats or vessels in which the melting and treatment take 1
place are to be made of wood for the melting of beef fat, and for the
"treatment of mutton and pork fats and other animal or vegetable
fatty matters, they are to be made of wood lined inside with thin pure
" tin sheeting, or of tinned copper.
66
'
“That the water used for the ebullition of the fatty matters must be 2
"distilled water or water devoid of any calcareous salts.
"That the ebullition of the water must be brought on by the heat of
"steam circulating through a closed coil placed about four inches above
"the bottom of the vat or vessel, or by means of jacketted vats or out-
"side circulation.
"It can also be done by using tinned copper vats placed above a
"suitably arranged furnace.
"The substances which I employ are mixtures of carbonates of oxide
"of sodium, or of potassium, or ammonium with some earthy or alkaline
"chlorides, such as chlorides of sodium, potassium, calcium, magnesium, a
"and aluminium in solution, and put in contact by ebbullition with the
"fatty matters which it is proposed to melt or treat.
"Amongst the various alkaline carbonates (monocarbonate, sesqui-
"carbonate, or bicarbonate,) those whose action is the most certain are
*the sesquicarbonates or bicarbonates of oxide of potassium used in the 8

page_text: "
proportions of about two pounds and a quarter to a thousand pounds
"weight of the fatty matters to be treated mixed with about five pounds
"of chlorides of potassium or sodium, or other alkaline chloride, to
a thousand pounds weight of the fatty matters to be melted.
66
"For fatty matters already melted and which it is proposed to restore,
"the proportion of alkaline carbonates is to be about one pound of the
"alkaline carbonates to a thousand pounds weight of fatty matters, and
"when using earthy or alkaline chlorides the proportion must be about
"two pounds to a thousand pounds weight of the fatty matters to be
" treated.
"The carbonates of oxide of potassium alone, but much better when
" combined with chlorides of sodium, potassium, or aluminium, are those
"which are the most suitable for the melting of alimentary fats, such
as beef and pork fats, and for the melting of mutton fats to be used for
"perfumery and pharmaceutical purposes, and for the lubricating of
"steam and other machinery, and for the manufacture of candles.
66
"The carbonates of oxide of sodium alone, but better when combined
"with chloride of sodium or aluminium and with sugar, produce
"inoxidizible and hard products savoury and particularly suitable for
summer melting. For the melting of 1000 pounds of raw fat I use a
proportion of about two and a half pounds of carbonate of oxide of
"sodium, about five pounds of chloride of sodium, and about eight to
"ten pounds of sugar, and all fatty matters thus treated are perfectly
"sweet and neutral. I have obtained notable advantages by mixing in
"about half the proportions above given the carbonates of oxide of
"sodium and potassium with chlorides of sodium, potassium, or
"aluminium.
"In conclusion I will describe the operation of melting and treating
"one ton of raw fat, either beef, mutton, or pork, according to my
"Invention.
=
"Being firstly provided with a vat or vessel containing about 142
"gallons of distilled water, I pour in the said water a solution of about
"four and three quarters to five pounds, if sesquicarbonates or bicar-
"bonates of oxide of potassium or aluminium. The dose is to be about
"three and three quarters to four pounds, if the monocarbonate of oxide
"of potassium is used a solution of about ten pounds of chloride of
sodium or potassium, or about four pounds of chloride of aluminium

page_text: after
A
"is then to be added, when this is done the ebullition is commenced,
“and when it has attained its full development the ton of fat
having previously been cut into small pieces is thrown into the vat
gradually, and the operation begins. As the coagulated albumen
" rises to the surface in scum it is carefully skimmed off. The ebullition
" must be very active during the first hour, afterwards it is to be
moderated, and it is left to go on from about five to six hours, when
"all the fat becomes separated from the membranes and cells which
"retained it. At this point and after having added some fresh distilled
"water two or three times during the operation the melting is ended.
"The steam is withdrawn, and the whole is left to rest for two or three
"
fat
A
"hours before passing the melted into the refrigerators, from which
"it is afterwards poured into the casks or intended packages.
"If it is intended to restore fats already melted the proportion of the
" above salts to be used is about half the quantity of what is used for
melting raw fats, and the ebullition is to last only from about thirty
" to sixty minutes.
"
66
"
Having thus described the nature of my said Invention, and the
*"mode in which I carry the same into effect, I would have it under-
"stood that what I claim is,―
"The employment of mixtures of alkaline carbonates (monocar-
"bonates, sesquicarbonates, bicarbonates) of oxides of sodium,
potassium, or ammonium with some alkaline or earthy chlorides such.
"as chlorides of sodium, potassium, magnesium, aluminium, dissolved
" and put in contact by ebullition with the fatty matters, which it is
"proposed to melt or purify in manner substantially as herein described,
" and thereby to effect the melting of fatty matters without the use of
"acids or the production of " greaves," whilst at the same time the
fatty matters separated from their membranes and so treated are
"neutral and inoxidisible. In witness, &c."
"
In witness whereof, I, the said Léo Louis Aimé Elie Picot de la
Peyrouse, have hereunto set my hand and seal, this Twenty-third
day of July, in the year of our Lord One thousand eight hundred
L. DE LA PEYROUSE. (L.S.)
D.M.

page_text: I hereby grant my fiat giving leave to the above-named Léo Louis
Aime Elie Picot de la Peyrouse to file in the Great Seal Patent Office,
with the Specification to which the same relates, the above-written
Disclaimer and Memorandum of Alteration.

page_text: LETTERS PATENT to Léo Louis Aimé Elie Picot de la Peyrouse, of
Rue la Fayette, Paris, France, for the Invention of “IMPROVEMENTS
IN THE TREATMENT OF FATTY MATTERS AND NEW APPLICATIONS OF FATTY
MATTERS SO TREATED."
Sealed the 21st November 1871, and dated the 28th August 1871.
PROVISIONAL SPECIFICATION left by the said Léo Louis Aimé Elie
Picot de la Peyrouse at the Office of the Commissioners of
Patents, with his Petition, on the 28th August 1871.
I, LEO LOUIS AIMÉ ELIE PICOT DE LA PEYROUSE, of Rue la
Fayette, Paris, France, do hereby declare the nature of the said
Invention for "IMPROVEMENTS, IN THE TREATMENT OF FATTY MATTERS AND
NEW APPLICATIONS OF FATTY MATTERS SO TREATED," to be as follows :—
The products resulting from the melting of beef and mutton fats are
well known, and it is also well known that the disagreeable smell and
> appearance of tallow are the cause of its use being at present limited to
candle and soap making.

page_text: •
It is well known that all the produce resulting from the melting of
beef, mutton, pork, and other fats, as well as all other as well as all
other fatty matters, oxidiso very rapidly and become acid whatever
known mode of melting and treating them may have been used:
Upon oxidising these substances become rancid and are therefore
unsuitable for purposes of pharmacy, perfumery, and also for lubricating
purposes, as they attack metals with which they come in contact. It
is well known that these products when they are oxidised are totally
unfit for alimentary purpose, as besides being repulsive to the digestive
organs they are also dangerous to health.
My mode of treating beef, mutton, pork, and other fats, as well as
other fatty matters, liquid or solid, animal or vegetable, has for its
object,―
First. To melt fats without the use of acids and without the pro-
duction of " greaves," also without smell and without the slightest
danger to health.
Second. To obtain melted fats pleasant to the eye and not resembling
in any way the present products in the market. This mode of treating
fats rendering them pure and permanently neutral, that is to say,
preventing oxidation and enabling such trades as perfumery, pharnacy,
weavers, and others to obtain results hitherto unattainable.
Third. To enable the application of fine fats, especially beef fat, to
'alimentary and culinary purposes, and make such fat take a position
between butter and lard, give it a good appearance, smell, and taste,
and give it digestive qualities far superior to the freshest butter or lard.
Fourth. To produce tallow for candles, making the candles white and
hard and give a better light and devoid of that unpleasant odour
peculiar to candles at present in the market.
Fifth. To apply this now mode of treatment to all fatty matters
whether animal or vegetable, and separate them from the tissues or a
seeds or fruits in which they are enveloped.
Sixth. To apply these processes to the treatment of greases, butters,
or oils already oxidised and to bring them back to a neutral condition.
Seventh. To render low-priced cooking butters neutral and eminently
digestive and enable them to keep fresh and sweet for almost an
indefinite period without alteration.

page_text: Eighth. To treat in the same way fresh bones by ebullition and also
the solid parts of vertebrated animals, and to extract from them neutral
and inodorous fat, oil, and marrow superior to all similar articles
produced up to the present time.
Ninth. To envelope with beef or other fats treated according to my
Invention whilst in a warm and liquid state fresh meat or any other
animal or vegetable substance from which the air and water has been
previously sufficiently expelled by a partial cooking, which coagulates
at the same time the exterior albumen. The meat or other substances
which it is intended to preserve are then placed in a vessel or recipient
of some sort, and the warm and inoxidisable fats, chiefly beef fat, aro
then poured upon the said meat or other substances at a temperature
of about 50 degrees centigrade. The fats which thus envelope the ment
on all sides soon become solidified, and preserve it from any putrid
decomposition, keeping it for a very long period without imparting any
taste in a proper alimentary condition.
Tonth. Also and particularly to mix the said liquid beef fat in the
· proportion of 25 to 35 per cent. by kneading with warm flour of
leguminous plants such as peas, beans, lentils, or any other flour, fecula,
or farinaceous substance, adding to them the necessary spices, salt, and
scasoning, then to press them in a vessel or recipient of some sort and
to obtain from them after cooling a dry compound which I call
"concrete puréc," which keeps fresh without any alteration or
fermentation for an almost indefinite period; thus providing an
3 essentially nutritive food of good taste suitable for the alimentation
of armies, navies, and colleges, as well as for the numerous class of
people to whom economy of time and money is a necessity. Also, to
mix the same fats at a temperature of about 40 to 45 degrees centi-
grade with dry meat in a powdered state or otherwise, or with fresh
O vegetables reduced into a pulp and from which the water has been
extracted by a sufficient pressure or by evaporation, with or without an
addition of flour or fecula of peas, beans, lentils, or other farinaceous
substance, to which is added the necessary spices and seasoning, and
thereby prepare succulent soups in a concrete and dry state capable of
5 keeping fresh and yielding when diluted with water from nine to ten
pounds of perfect purée soup of suitable thickness for each pound of
concrete soup or purée employed.

page_text: Previous to my description of the substances which I employ and
which form part of my new methods in the treatment of fatty matters
I must first observe,✰
That they are all inorganic salts and are to be used in a dissolved
state.
That these salts dissolved in a volume of water at least equal to
60 per cent. of the weight of the fatty matters to be treated act upon
the said fatty matters whilst the ebullition is carried on for a period of
from one to six hours in the vats or vessels where the melting takes
place.
That the vats or vessels in which the melting and treatment takes
place are to be made of wood for the melting of beef fat, and for the
treatment of mutton and pork fats and other animal or vegetable fatty
matters they are to be made of wood lined inside with thin pure tin
sheeting or of tinned copper.
That the water used for the ebullition of the fatty matters must be
distilled water or water devoid of any calcareous salts.
That the ebullition of the water must be brought on by the heat of
steam circulating through a closed coil placed about four inches above
the bottom of the vat or vessel or by means of jacketted vats or outside
circulation.
It can also be done by using tinned copper vats placed above a
suitably arranged furnace.
The substances which I employ are mixtures of carbonates of oxide
of sodium or of potassium or ammonium with some earthy or alkaline 1
chlorides, such as chlorides of sodium, potassium, calcium, magnesium,
and aluminium in solution, and put in contact by ebullition with the
fatty matters which it is proposed to melt or treat.
Amongst the various alkaline carbonates (mono-carbonate, sesqui-
carbonate, or bi-carbonate,) those whose action is the most certain are
the sesqui-carbonates or bi-carbonates of oxide of potassium, used in the
proportions of about two pounds and a quarter to a thousand pounds
weight of the fatty matters to be treated, mixed with about five pounds
of chlorides of potassium or sodium or other alkaline chloride to a
thousand pounds weight of the fatty matters to be melted.

page_text: For fatty matters already melted and which it is proposed to restore
the proportion of alkaline carbonates is to be about one pound of the
alkaline carbonates to a thousand pounds weight of fatty matters, and
when using carthy or alkaline chlorides the proportion must be about
two pounds to a thousand pounds weight of the fatty matters to be
treated.
The carbonates of oxide of potassium alone, but much better when
combined with chlorides of sodium, potassium, or aluminium, are those
which are the most suitable for the melting of alimentary fats such as
beef and pork fats, and for the melting of mutton fats to be used for
perfumery and pharmaceutical purposes, and for the lubricating of steam
and other machinery, and for the manufacture of candles..
•
The carbonates of oxide of sodium alone, but better when combined
with chloride of sodium or aluminium and with sugar, produce
inoxidisable and hard products, savoury and particularly suitable for
summer melting. For the melting of one thousand pounds of raw fat
I use a proportion of about two and a half pounds of carbonate of oxide
of sodium, about five pounds of chloride of sodium, and about eight to
ten pounds of sugar, and all fatty matters thus treated are perfectly
sweet and neutral.
I have obtained notable advantages by mixing in about half the
proportions above given the carbonates of oxide of sodium and
potassium with chlorides of sodium, potassium, or aluminium.
*SPECIFICATION in pursuance of the conditions of the Letters Patent
filed by the said Léo Louis Aimé Elie Picot de la Peyrouse in the
Great Scal Patent Office on the 26th February 1872.
.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, Léo
LOUIS AIMÉ ELIE PICOT DE LA PEYROUSE, of Rue la Fayette, Paris,
France, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Twenty-eighth day of August, in the
year of our Lord One thousand eight hundred and seventy-one, in the
thirty-fifth year of Her reign, did for Herself, Her heirs and successors,

page_text: give and grant unto me, the said Léo Louis Aimé. Elie Picot de la
Peyrouse, Her special licenco that I, the said Léo Louis Aimé Elic.
Picot de la Peyrouse, my executors, administrators, and assigns, or such
others as I, the said Léo Louis Aimé Elie Picot de la Peyrouse, my
executors, administrators, and assigns, should at any time agree with, 6
and no others, from time to time and at all times thereafter during
the term therein expressed, should and lawfully might make, use,
exercise, and vend, within the United Kingdom of Great Britain and
Ireland, the Channel Islands, and Isle of Man, an Invention for
.“IMPROVEMENTS IN THE TREATMENT OF FATTY MATTERS AND NEW APPLICATIONS 1
OF FATTY MATTERS SO TREATED," upon the condition (amongst others) that
I, the said Léo Louis Aimé Elic Picot de la Peyrouse, my exccutors
or administrators, by an instrument in writing under my, or their, or
one of their hands and seals, should particularly describe and ascertain
the nature of the said Invention, and in what manner the same was to 1
be performed, and cause the same to be filed in the Great Seal Patent
Office within six calendar months next and immediately after the
date of the said Letters Patent.
NOW KNOW YE, that I, the said Léo Louis Aimé Elie Picot de la
Peyrouse, do hereby declare the nature of my said Invention, and :
in what manner the same is to be performed, to be particularly
described and ascertained in and by the following statement thereof,
that is to say :—
The products resulting from the melting of beef and mutton ſats are
well known, and it is also well known that the disagreeable smell and ;
appearance of tallow are the cause of its use being at present limited to
candle and soap making.
It is well known that all the produce resulting from the melting of
beef, mutton, pork, and other fats, as well as all other fatty matters,
oxidize very rapidly and become acid whatever known mode of melting
and treating them may have been used. Upon oxidizing these sub-
stances become rancid and are therefore unsuitable for purposes of
pharmacy, perfumery, and also for lubricating purposes, as they attack
metals with which they come in contact.
It is well known that these products when they are oxidized are
totally unfit for alimentary purposes, as besides being repulsive to the
digestive organs they are also dangerous to health.

page_text: My mode of treating beef, mutton, pork, and other fats, as well as
other fatty matters, liquid or solid, animal or vegetable, has for its
object,―
1st. To melt fats without the use of acids and without the production
of "greaves," also without smell and without the slightest danger to
health.
2nd. To obtain melted fats pleasant to the eye and not resembling in.
any way the present products in the market. This mode of treating fats,
rendering them pure and permanently neutral, that is to say, preventing
oxidation and enabling such trades as perfumery, pharmacy, weavers,
and others to obtain results hitherto unattainable.
3rd. To enable the application of fine fats, especially beef fat, to
alimentary and culinary purposes, and make such fat take a position
between butter and lard, give it a good appearance, smell, and taste,
and give it digestive qualities far superior to the freshest butter or lard.
4th. To produce tallow for candles, making the candles white and
hard, and give a better light and devoid of that unpleasant odour
peculiar to candles at present in the market.
5th. To apply this new mode of treatment to all fatty matters,
whether animal or vegetable, and separate them from the tissues or
seeds or fruits in which they are enveloped.
6th. To apply these processes to the treatment of greases, butters, or
oils already oxidized and to bring them back to a neutral condition.
7th. To render low-priced cooking butters neutral and eminently
digestive and enable them to keep fresh and sweet for almost an
indefinite period without alteration.
8th. To treat in the same way fresh bones by ebullition and also the
solid parts of vertebrated animals, and to extract from them neutral and
inodorous fat, oil, and marrow superior to all similar articles produced
up to the present time.
9th. To envelope with beef or other fats treated according to my
Invention whilst in a warm and liquid state fresh meat or any other
animal or vegetable substance from which the air and water have been
previously sufficiently expelled by a partial cooking, which coagulates
at the same time the exterior albumen. The meat or other substances
which it is intended to preserve are then placed in a vessel or recipient
of some sort and the warm and inoxidisible fats, chiefly beef fat, are

page_text: then poured upon the said meat or other substances at a temperature of
about 50 degrees centigrade. The fats which thius envelope the meat:
on all sides soon become solidified and preservo it from any putrid
decomposition, keeping it for a very long period without imparting
any taste in a proper alimentary condition.
10th. Also and particularly to mix tho said liquid beef fat in the
proportion of 25 to 35 per cent. by kneading with warm flour of legu-
minous plants such as peans, beans, lentils, or any other flour, fecula, or
farinaceous substance, adding to them the necessary spices, salt and
seasoning, then to press them in a vessel or recipient of some sort and 1
to obtain from them after cooling a dry compound, which I call concrete
purée, which keeps fresh without any alteration or fermentation for an
almost indefinite period, thus providing an essentially nutritive food of
good taste, suitable for the alimentation of armics, navies, and colleges,
as well as for the numerous class of people to whom economy of time 1
and money
is a necessity. Also to mix the same fats at a temperature
of about 40 to 45 degrees contigrade with dry meat in a powdered state
or otherwise or with fresh vegetables reduced into a pulp and'
from which the water has been extracted by a sufficient pressure or by
evaporation, with or without an addition of flour or fecula of peas, 2
beans, lentils, or other farinaceous substance, to which are added the
necessary spices and seasoning, and thereby prepare succulent soups in
a concreto and dry state capable of keeping fresh and yielding when
diluted with water from 9 to 10 lbs. of perfect purée soup of suitable
thickness for each pound of concrete soup or purée employed.
Previous to my description of the substances which I employ and
which form part of my new methods in the treatment of fatty matters
I must first observe,―
That they are all inorganic salts and are to be used in a dissolved
state.
That these salts dissolved in a volume of water at least equal to
50 per cent. of the weight of the fatty matters to be treated act upon
the said fatty matters whilst the ebullition. is carried on for a period of
from one to six hours in the vats or vessels where the melting takes
place.
That the vats or vessels in which the melting and treatment take
2
3
3

page_text: treatment of mutton and pork fats and other animal or vegetable fatty
matters they are to be made of wood lined inside with thin pure tin
sheeting or of tinned copper.
That the water used for the ebullition of the fatty matters must be
distilled water or water devoid of any calcareous salts.
That the ebullition of the water must be brought on by the heat of
steam circulating through a closed coil placed about 4 inches above
the bottom of the vat or vessel or by means of jacketted vats or outside
circulation.
It can also be done by using tinned copper vats placed above a
suitably arranged furnace.
The substances which I employ are mixtures of carbonates of oxide
of sodium or of potassium or ammonium with some earthy or alkaline
chlorides, such as chlorides of sodium, potassium, calcium, magnesium,
and aluminium in solution and put in contact by ebullition with the
fatty matters which it is proposed to melt or treat.
Amongst the various alkaline carbonates (mono-carbonate, sesqui-
carbonate, or bi-carbonate,) those whose action is the most certain are
the sesqui-carbonates or bi-carbonates of oxide of potassium used in
the proportions of about two pounds and a quarter to a thousand pounds
weight of the fatty matters to be treated mixed with about five
pounds of chlorides of potassium or sodium or other alkaline chloride
to a thousand pounds weight of the fatty matters to be melted.
For fatty matters already melted and which it is proposed to restore
the proportion of alkaline carbonates is to be about one pound of the
alkaline carbonates to a thousand pounds weight of fatty matters, and
when using earthy or alkaline chlorides the proportion must be about
two pounds to a thousand pounds weight of the fatty matters to be
treated.
The carbonates of oxide of potassium alone, but much better when
combined with chlorides of sodium, potassium, or aluminium are those
which are the most suitable for the melting of alimentary fats such as
beef and pork fats and for the melting of mutton fats to be used for
perfumery and pharmaceutical purposes and for the lubricating of steam
and other machinery and for the manufacture of candles.
The carbonates of oxide of sodium alone, but better when combined
with chloride of sodium or aluminium and with sugar, produce

page_text: inoxidizable and hard products, savoury and particularly suitable for
summer melting. For the melting of 1000 pounds of raw fat I use a
proportion of about two and a half pounds of carbonate of oxide of
sodium, about five pounds of chloride of sodium, and about eight to ten
pounds of sugar, and all fatty matters thus treated are perfectly sweet &
.and neutral.
I have obtained notable advantages by mixing in about half the
proportions above given the carbonates of oxide of sodium and
potassium with chlorides of sodium, potassium, or aluminium.
In conclusion I will describe the operation of melting and treating 1
one ton of raw fat, either beef, mutton, or pork, according to my
Invention.
Being firstly provided with a vat or vessel containing about 142
gallons of distilled water I pour in the said water a solution of about
four and three-quarters to five pounds of sesqui-carbonates or bi-car-]
bonates of oxide of potassium or aluminium. The dose is to be about
three and three-quarters to four pounds if the mono-carbonate of oxide
of potassium is used, a solution of about ten pounds of chloride of
-sodium or potassium or about four pounds of chloride of aluminium is
then to be added. When this is dono the cbullition is commenced, and
when it has attained its full developement the ton of fat after having
previously been cut into small pioces is thrown into the vat gradually
and the operation begins. As the coagulated albumen rises to the
surface in scum it is carefully skimmed off. The ebullition must be
very active during the first hour, afterwards it is to be moderated and it is
left to go on from about five to six hours, when all the fat becomes
separated from the membranes and cells which retained it. At this
point and after having added some fresh distilled water two or three
times during the operation the melting is ended. The steam is with-
drawn and the whole is left to rest for two or three hours before passing
the melted fat into the refrigerators, from which it is afterwards poured
into the casks or intended packages.
If it is intended to restore fats already molted the proportion of the
above salts to be used is about half the quantity of what is used for
melting raw fats and the ebullition is to last only from about thirty to
sixty minutes.

page_text: Having thus described the nature of my said Invention, and the
mode in which I carry the same into effect, I would have it understood
that what I claim is,―
First. The employment of mixtures of alkaline carbonates (mono-
carbonates, sesqui-carbonates, bi-carbonates) of oxides of sodium,
potassium, or ammonium with some alkaline or earthy chlorides such
as chlorides of sodium, potassium, magnesium, aluminium, dissolved
and put in contact by ebullition with the fatty matters which it is
proposed to melt or purify in manner substantially as herein described,
and thereby to effect the melting of fatty matters without the use of
acids or the production of "greaves," whilst at the same time the fatty
matters separated from their membranes and so treated are neutral
and inoxidizable.
Secondly. I claim the employment of fats treated as above described
for culinary purposes in lieu of butter, lard, and raw suet and to
envelope fresh meat and other animal and vegetable substances for
the purpose of preserving them, in manner substantially as herein
described.
Thirdly. I claim the manufacture with the alimentary fats treated
according to my Invention of solid or concrete soups by the mixture of
such fats with flour of peas, beans, lentils, and other farinaceous
substances and fecula and with dry meat or with fresh vegetables, in
manner substantially as herein described.
In witness whereof, I, the said Léo Louis Aimé Elie Picot de la
Peyrouse, have hereunto set my hand and seal, this Nineteenth
day of February, in the year of our Lord. One thousand eight
hundred and seventy-two.
0
L. DE LA PEYROUSE, M.D. (L.S.)
Witness,
B. J. B. MILLS,
35, Southampton Buildings,
London,
Patent Agent.