IMPROVEMENTS IN THE PROCESS OF AND IN CONTRIVANCES OR APPLIANCES USED FOR THE PRESERVATION OF " MEAT
Year: 1882

page_text: LETTERS PATENT to Edward Griffith Brower of 33 Chancery Lane in the
County of Middlesex for an invention of "IMPROVEMENTS IN THE PROCESS
OF AND IN CONTRIVANCES OR APPLIANCES USED FOR THE PRESERVATION OF
"
MEAT A communication from abroad by Alfred Lec of Fitzroy, Meat
Preserver, John Alston Wallace of the City of Melbourne, a Member of the
Legislative Council of the Colony of Victoria, and Robert Wright Knox, also
COMPLETE SPECIFICATION filed by the said Edward Griffith Brewer at the
Office of the Commissioners of Patents on the 18th April 1882.
"
EDWARD GRIFFITH BREWER of 33 Chancery Lane in the County of Middlesex
"IMPROVEMENTS IN THE PROCESS OF AND IN CONTRIVANCES OR APPLIANCES USED
FOR THE PRESERVATION OF MEAT A communication from abroad by Alfred Lee
of Fitzroy, Meat Preserver, John Alston Wallace of the City of Melbourne a
member of the Legislative Council of the Colony of Victoria and Robert Wright
Knox also of the City of Melbourne, Gentleman, all in the Colony of Victoria.
The first part of this invention is based upon the same principles as the so-called
Davies' process and the present invention consists of a certain number of improve-
ments in the carrying out of the process which the inventors have found absolutely
necessary to its successful working, thus in the known process referred to two
boilings are used, the present inventors find that three are necessary.
According to this invention liquid is carefully prevented from ever entering the
tin containing the meat to be preserved whereas 'Davies' allows certain liquid or
liquids to enter the tin after the first boiling. After the first boiling the tins
containing the meat to be preserved are turned upside down and all the liquid
contents drained out while "Davies " does not drain at all.
In order to carry out this draining effectively and also in order to allow of the
free egress of steain when the boiling process is proceeding the top or cover of the

page_text: tins is dished and the entrance to the tube protected with a grating neither of which
contrivances are adopted in the so-called "Davies" process.
It is also found necessary to employ a weight on the tins during the first two
boilings in order to keep them stealy.
It is also found economical and useful and the Inventors think absolutely
necessary to havo a cover for the second upper vessel containing the boiling water,
and to place the tap in the connecting pipe, not close to the bottom of the upper
vessel, but as far from it as possible.
During the third and final boiling a weighed cover is placed on the bath in which
the tins are placed to prevent the workmen from receiving injury in the event of
one of the tins bursting.
It is found a great advantage to have either a fire or a flue from a fire or gas jets
immediately under the calcining bath in which the tins are placed during the
successive boilings instead of steam pipes thus enabling steam pipes for the upper
vessel to be dispensed with altogether.
will now describe
But in order that the invention may be clearly understood
more particularly the procesa observed and the contrivances used in the preservation
of meat according to this invention. Referring then to sheet 1 of the drawings
which accompany this specification Figures 1 1 1b 10 and 14 show respectively
top side view and section of preserving tins, as also the underside of their top or
lid shewing the grating a. Figure 2 shews side view and plan of weight for
saine. Figures 33 and 3b shew respectively top side view and section of tho
upper vessel with its lid or cover c. Figure 4 shows longitudinal sectional elevation
of the calcium bath with some of the tins in position and Figure 5 plan thereof
with the gas jet underneath as preferred. Figure 6 is end view of same, and
Figure 7 is an isometrical perspective view of rack with a tin draining.
First of all great care should be taken in the manufacture of the tins to be used
for containing the ment to bo preserved. The tin plate should be of good quality
and it is preferred that their shape should be round, and their diameter about
double their depth. Their bottoms should be doubled seamed and the overlap to
clench the top should be a reasonable width say three eighths of an inch, care being
taken not to break the side seams in seaming the bottom or clenching the top.
The solder should be well awoated in. The grating marked a in Figure 1 on the
underside of the lid of the tins should be so placed as not to impede the free escapo
of steam or, when draining, of the liquid through the lead or compo pipo d
which is proferably made five inches long and fastened to the top by pressing it
through it through tho hole and clenching to the tin by beating it around the edge
previous to soldering on.
Having prepared the tin the meat must be placed in it to the best possible
advantage, the dished top with the grating and pipe attached must then be
placed in position for clenching which must be done by well and regularly
hammering down the overlap, the top must then be soldered round and the solder
well sweated in.
The tin is then ready for the first boiling which must be done in a tank e
preferably of galvanized iron and of any suitable size containing a sufficient
amount of calcium and water to reach to about one inch from the top of tho
tin. The heat should range from 240° to 200° Fahrenheit. The tins are placed
in the tank and steadied by a weight 6 (see Figures 1, 2 and 4). Here they are
allowed to remain; for a large leg of mutton, about three quarters of an hour;
and for smaller joints in proportion. Then the weights are removed and the tins
lifted out and turned upside down upon a rack seo Figure 7, for the purpose of
throughly draining them of their liquid contents. This should occupy about one
hour. After this tho second boiling is prepared for, in which a second upper vessel f
is used from which descends a pipe or tube y carrying a tap h. The lower end
of this tube is inserted in the pipe d at the top of the tin. Should the joint
not be tight some cotton wool wound round will make it so. The tap should bo
opened, the lower pipe d firmly grasped (great caro being taken not to disturb the

page_text: upper pipe and vesself and the tin placed in the tank and weighted with the
weight bas before. The heat should range from 250° to 270° Fahrenheit but not
lower than 250°. In a short time steam will be observed issuing from the upper
vessel and must be allowed to continue for about ten minutes by which time it will
come with sufficient force to suspend and keep boiling the boiling water with which
the upper vessel should now be half filled-Care must be taken that the water is
thoroughly boiling at the time of putting it in. This upper vessel should be closed
say with an iron weight for the purpose of keeping the water and heat on.
After
the lapse of an hour from the time of first putting in the tank for second boiling,
preparation should be made to take the tins out by having a piece of cloth to
protect the hands. Then turn off the tap and quickly remove the cover, grasp
the lower pipe d with the left hand remove the lead weight b with the right whilst
lifting the tin out on to a bench prepared for that purpose taking extreme care not
to disturb the upper pipe g or allow any of its contents or the contents of the upper
vesself to enter the tin. Then take a round nose plyers squeezo together the lower
pipe & about one inch from the tin, cut it off where squeezed and solder the top of
the cut. This completes the second boiling.
The third boiling is effected by simply placing the tins without weights in the
tank the heat being not higher than from 240° to 260° Fahrenheit and allowing
them to remain about three quarters of an hour. After this they nro taken out
and conveyed to a cool place where the contents become perfectly sot, the process
is then completed.
During this third boiling the tank should be covered with a weighted lid as a
protection against the dangerous results which might arise from the bursting of a
tin; and when the tins are ready to be removed it will be found a wise precaution
to reduce the heat a few degrees by adding a little cold water to the bath and by
reducing the fire or gas jets previous to taking out the tins.
During the second boiling it is absolutely essential that direct hent in the shape
of fire or a fluc from a fire or gas jets and preferably the latter should be applied
directly under that part of the calcium bath which contains the tins as it is found
that unless this is so the steam does not issue with sufficient force from the tins,
and it is specially desired to be stated that steam pipes will not answer the
purpose. The invention is intended to apply principally to the preserving of joints
of meat such as unboned legs of mutton.
The second part of our invention relates to a peculiar method of constructing
preserving tins by which their contents are prevented from coming into contact
with the solder used in the manufacture. These tins may be used for preserving
by other processes than that hereinbefore described. Hitherto certain parts of the
tin have been fastened together by means of solder joints on the inside but this is
found to be injurious to the meat and we therefore adopt the new principle of
soldering all the joints of our tins on the outside and in such a manner that their
contents cannot come in contact with the solder.
Referring to Sheet 2 Figures 1 and 2 shew respectively plan and section of a
tin made according to this invention and with a grating B as already described in
the former part of this specification. It will be scen that the edge of the bottom
of body A is turned up to form a flange which is embraced by another flange
extending from the bottom itself and bent round it, the solid block representing
the ring of solder. It will also be seen that the edge of the top of the body is
also flanged and that such flange is also embraced by another proceeding from the
edge of the top itself, the solid block again denoting the ring of solder These
triple flanges are marked E and D respectively. The grating instead of being
soldered on the inside of the top is fastened thereto by rivets F which pass through
it and are soldered on the outside as shewn. The pipe C is also soldered on the
outside as shewn at C'. Figure 3 shews an alternative method of making the
flange joints.
In observing the ordinary process of preserving meat in tins the grating and the
...
11
IT

page_text: closed. In such cases the top and the bottom would be fastened to the body as
nlready described and a small cap placed over the orifice and soldered in position
as shewn at Figure +.
Having thus described the nature of the said Invention and the manner of
performing same it is desired to bo distinctly understood that no claim is laid to
the process of "Davies" before referred to but 1 claim :-
-
First-The improved process of preserving meat substantially as herein beforo
set forth and having the following features (a) three boilings instead of two and
conducting the first without a second upper vessel; (b) carefully preventing any
liquid from entering the preserving tins during the process, and (c) completely
draining off all the liquid contents of the tin after the first boiling.
Second-In the contrivances used in the said process vis. (a) making the tins
with a dished cover and a grating over the entrance to the tube; (b) weighting
the tins during the first two boilings and employing a weighted lid or cover
during the third; (e) closing the upper vessel with a lid or cover and placing the
tap in the pipe descending from it as far from the vessel as possible; and (d)
placing the heating agent and especially gas jets directly under the calcium bath
during the second boiling in the precise process herein described although it is not
claimed in respect of any other process of preserving cooked meats.
Third-Constructing tins for preserving ment in such a way that their contents
cannot come in contact with the solder used in forming the joints, substantially as
described and illustrat.d with reference to Figures 1 to 5 on Sheet 2 of the
accompanying drawings.
In witness whereof I the said Edward Griffith Brewer have hereunto set my
hand and seal this eighteenth day of April in the year of our Lord One
thousand eight hundred and eighty two.