MENT IN THE CURING, PRESERVATION, AND PACKING OF BACON, HAMS, BUTTER, AND ALL KINDS OF FRESH MEATS, POULTRY, GAME, AND EGGS
Year: 1878

page_text: PROVISIONAL SPECIFICATION left by John James Boyd at the Office of the
Commissioners of Patents on the 12th July 1878.
JOHN JAMES BOYD, of No. 4, Wellington Chambers, London Bridge, in the
"IMPROVE-
Borough of Southwark and County of Surrey, Provision Merchant.
MENT IN THE CURING, PRESERVATION, AND PACKING OF BACON, HAMS, BUTTER,
AND ALL KINDS OF FRESH MEATS, POULTRY, GAME, AND EGGS."
This Invention relates to the curing and preservation of bacon, hams, butter, and
all kinds of fresh meat, poultry, and game, and also to a novel method of curing
eggs.
The process to be gone through for the curing and preservation of bacon and
hams is as follows, namely:-After the usual mode of curing with salt and salt-
petre, the same is washed in water and hung up until perfectly dry, this process
taking about two days, after. which it is thoroughly brushed with a stiff brush, and
then sprinkled or rubbed all over with powdered borax.
Another method of preserving bacon and hams is by making a solution of borax
and mixing it with cold water, and after the process is gone through of curing now
in use the bacon and hams are immersed in the solution for about four hours; they
are then removed and laid upon benches or slabs, or hung up for the purpose of
drying, after which they are ready for transit without covering with calico or other
fabric, or they can be packed in paper or calico, or they can remain hung up or
packed in tiers in a cool warehouse without calico or other covering.
Another mode of preserving bacon and hans is after going through the ordinary
process of curing to soak calico or other fabric for three hours in the solution of
borax already mentioned, and wrapping the same round the bacon and hams whilst
the cloths are quite wet, and hanging the same up until dry.
To preserve fresh meats one of the following processes must be gone through,
namely, to immerse the meat in the solution of borax for three hours, after which
the meat must be hung up until dry, and before being packed in calico or other
fabrics the calico or fabric should be dipped in the said solution of borax.
Another process would be to take the ineat within twenty-four hours after being
killed; lay the same on benches in a cool place, and thoroughly sprinkle or rub all
parts with powdered borax.

page_text: To preserve poultry and game the entrails are taken out and the birds then
rubbed dry, after which they are immersed for three hours in the solution of borax ;
they are then hung up until the solution is dry, or they could be preserved for
transit in barrels in a weak solution of borax.
To preserve eggs, take the eggs when perfectly fresh and immerse them in a
solution of borax as before-mentioned for about twenty-four hours, and then pack
them.
To preserve butter, cloths must be dipped in the solution and wrapped round the
butter, or the butter pickled in a solution of borax.
The great advantages to be derived by the processes herein-before described over
any other that has ever been used are as follows:-
=
1st. The bacon and hams will keep perfectly fresh for three months.
2nd. The fresh meat, poultry, and game will keep fresh for at least four weeks
with ordinary care in packing.
3rd. The eggs will keep fresh for months.
4th. The bacon, hams, and butter retain all the properties of fresh cured bacon,
hams, and butter; by this is meant they do not lose their natural juices, and do not
lose in weight, and likewise are preserved from slime and fly.
5th. The fresh meat, poultry, and game are preserved in their natural freshness,
and do not lose in weight.
6th. The processes herein-before described have the great advantage of pre-
serving the articles before mentioned in a fresh condition in a tropical climate.