Year: 1888

page_text: I, STEPHEN MANNINGTON CAFFYN of Black Street Middle Brighton near Melbourne
in the Colony of Victoria Surgeon do hereby declare the nature of this invention to be
as follows:-
This invention has been designed for the purpose of preparing a liquid extract of
meat which shall retain all its nutritive properties in such a form as to be absorbed by
the human system without the aid of the ordinary processes of digestion so that when
injected under the skin or into the bowels, or in any other way absorbed by the body
its nutritive properties become active. This preparation is totally unlike all other
prepared meat foods, in that it contains the quantity of carbon necessary to make a
perfect food and in that heat is never applied to it and in that it is not concentrated so
that it is in the same condition as when in the body of the bullock and as capable of
absorption. Meat foods that have once been subjected to beat or the action of
chemicals descend in value to the level of beef tea or Liebig's extract and in illness
are practically valueless. In Typhoid where the bowels may not be used, and in con-
sumption of the bowels where they cannot my extract which I call "Liquor Carnis"
is a specific.
In preparing this extract I proceed in the following manner :-I take lean meat
only, cutting away the fat, and I cut this lean meat into slices of convenient thickness
which I subject to such a pressure as will express all its moisture or juices. These I
collect into a suitable vessel and after having so collected, I mix with it about one
third of its bulk of glycerine and to every ounce of this mixture I add about ten
grains of chloride of sodium. The glycerine is for the purpose of providing the
necessary carbon and to act as a preservative and the chloride of sodium is used both
for its preservative and flavouring properties.
This is my new extract of meat compound but to it there may be added other
materials either of a stimulating character such as wine or of a flavouring character

page_text: such as essence of thyme but these are not essential to the preparation of my meat
extract.
I have said that the meat is to be subjected to pressure for the purpose of expressing
its moisture or juice and for this purpose any power may be used for giving the
pressure, but I believe hydraulic power is the best. Any press which will express the
juice and collect it into a suitable receiver will answer the purpose and anyone skilled
in the art could readily make such a press. My invention therefore does not
consist in any special form of apparatus for expressing the juice or moisture of
meat.
Dated this Twentieth day of January one thousand eight hundred and eighty- 1

page_text: COMPLETE SPECIFICATION.
Improvements relating to the Preparation of Liquid Extract of
Meat.
1, STEPHEN MANNINGTON CAFFYN of Black Street, Middle Brighton near Melbourne
in the Colony of Victoria Surgeon 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 has been designed for the purpose of preparing a liquid extract of
meat which shall retain all its nutritive properties in such a form as to be absorbed by
the human system without the aid of the ordinary processes of digestion so that when
injected under the skin or into the bowels, or in any other way absorbed by the body
its nutritive properties become active. This preparation is totally unlike all other
prepared meat foods, in that it contains the quantity of carbon necessary to make a
perfect food and in that heat is never applied to it and in that it is not concentrated so
that it is in the same condition as when in the body of the bullock and as capable of
absorption. Meat foods that have once been subjected to heat or the action of chemicals
descend in value to the level of beef tea or Liebig's extract and in illness are
practically valueless. In Typhoid where the bowels may not be used, and in con-
sumption of the bowels where they cannot my extract which I call "Liquor Carnis"
is a specific.
In preparing this extract I proceed in the following manner :-I take lean meat
only, cutting away the fat, and I cut this lean meat into slices of convenient thickness
which I subject to such a pressure as will express all its moisture or juices. These I
collect into a suitable vessel and after having so collected, I mix with it about one
third of its bulk of glycerine and to every ounce of this mixture I add about ten grains
of chloride of sodium. The glycerine is for the purpose of providing the necessary
carbon and to act as a preservative and the chloride of sodium is used both for its
preservative and flavouring properties.
This is my new extract of meat compound but to it there may be added other
materials either of a stimulating character such as wine or of a flavouring character
such as essence of thyme but these are not essential to the preparation of my meat
extract.
I have said that the meat is to be subjected to pressure for the purpose of expressing
its moisture or juice and for this purpose any power may be used for giving the
pressure, but I believe hydraulic power is the best. Any press which will express
the juice and collect it into a suitable receiver will answer the purpose and any
one skilled in the art could readily make such a press. My invention therefore
does not consist in any special form of apparatus for expressing the juice or moisture
of meat.

page_text: 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 :-
My liquid extract of meat compound, consisting of a combination of the raw juices
of lean meat with glycerine, to which may be added chloride of sodium or the other
ingredients mentioned; neither said compound nor its ingredients being either con-
centrated or subjected to any degree of heat.whatever, substantially as herein described
and explained.
HASELTINE, LAKE & Co,,
45, Southampton Buildings, London, W.C.,
Agents for the Applicant.

page_text: Improvements relating to the Preparation of Liquid Extract of
Meat.
1, STEPHEN MANNINGTON CAFFYN of Black Street Middle Brighton near Melbourne
in the Colony of Victoria Surgeon do hereby declare the nature of this invention to be
as follows:-
This invention has been designed for the purpose of preparing a liquid extract of
meat which shall retain all its nutritive properties in such a form as to be absorbed by
the human system without the aid of the ordinary processes of digestion so that when
injected under the skin or into the bowels, or in any other way absorbed by the body
its nutritive properties become active. This preparation is totally unlike all other
prepared meat foods, in that it contains the quantity of carbon necessary to make a
perfect food and in that heat is never applied to it and in that it is not concentrated so
that it is in the same condition as when in the body of the bullock and as capable of
absorption. Meat foods that have once been subjected to heat or the action of
chemicals descend in value to the level of beef tea or Liebig's extract and in illness
are practically valueless. In Typhoid where the bowels may not be used, and in con-
sumption of the bowels where they cannot my extract which I call "
Liquor Carnis "
is a specific.
In preparing this extract I proceed in the following manner :-I take lean meat
only, cutting away the fat, and 1 cut this lean meat into slices of convenient thickness
which I subject to such a pressure as will express all its moisture or juices. These I
collect into a suitable vessel and after having so collected, I mix with it about one
third of its bulk of glycerine and to every ounce of this mixture I add about ten
grains of chloride of sodium. The glycerine is for the purpose of providing the
necessary carbon and to act as a preservative and the chloride of sodium is used both
for its preservative and flavouring properties.
This is my new extract of meat compound but to it there may be added other
materials either of a stimulating character such as wine or of a flavouring character

page_text: such as essence of thyme but these are not essential to the preparation of my meat
extract.
I have said that the meat is to be subjected to pressure for the purpose of expressing
its moisture or juice and for this purpose any power may be used for giving the
pressure, but I believe hydraulic power is the best. Any press which will express the
juice and collect it into a suitable receiver will answer the purpose and anyone skilled
in the art could readily make such a press. My invention therefore does not
consist in any special form of apparatus for expressing the juice or moisture of
meat.
Dated this Twentieth day of January one thousand eight hundred and eighty-
STEPHEN MANNINGTON CAFFYN.
Haseltine, Lake & Co.,
45, Southampton Buildings, London, W.C.,
Agents for the Applicant.

page_text: Improvements relating to the Preparation of Liquid Extract of
Meat.
I, STEPHEN MANNINGTON CAFFYN of Black Street, Middle Brighton near Melbourne
in the Colony of Victoria Surgeon 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 has been designed for the purpose of preparing a liquid extract of
meat which shall retain all its nutritive properties in such a form as to be absorbed by
the human system without the aid of the ordinary processes of digestion so that when
injected under the skin or into the bowels, or in any other way absorbed by the body
its nutritive properties become active. This preparation is totally unlike all other
prepared meat foods, in that it contains the quantity of carbon necessary to make a
perfect food and in that heat is never applied to it and in that it is not concentrated so
that it is in the same condition as when in the body of the bullock and as capable of
absorption. Meat foods that have once been subjected to heat or the action of chemicals
descend in value to the level of beef tea or Liebig's extract and in illness are
practically valueless. In Typhoid where the bowels may not be used, and in con-
sumption of the bowels where they cannot my extract which I call "Liquor Carnis
is a specific.
"
It has been known that a very nutritive substance could be extracted from lean meat by
slicing it thin and subjecting it to pressure to express its juices. These juices consist of
a complex mixture of different albuminoid substances all of them readily assimilable and
adapted to supply the body directly with nutriment without requiring the assistance of the
ordinary processes of digestion. But the substances composing this mixture and the
mixture itself are in the highest degree susceptible of putrefaction and other forms of
decomposition and chemical change and hitherto no means have been discovered whereby
such an albuminoid fluid could be preserved therefrom without the use of operations or
re-agents which themselves produce changes either in the composition of the fluid or in the
physical state of the albuminoid substances which compose it. The effect of the changes
so produced is to destroy to a great extent the nutritive power and absorbability of the
substances and to render it necessary that they should undergo retransformation by the
processes of digestion if they are to supply nutriment to the tissues of the body. They
thus lose their suitability for affordiny nourishment to the system when deranged or
enfeebled by old age or the more serious forms of disease and in those cases in which they
can still be administered with beneficial results it is necessary to give much larger
quantities in order to supply the same amount of nutriment.
On the other hand it is of the greatest importance that such food should be capable of
being preserved for a length of time so that it can be made in bulk and put in the
market and be purchasable when wanted. The appliances of sick rooms are not such as
to readily enable it to be made freshly whenever wanted and there is further great waste
when it must be made in such small quantities at a time as the unpracticability of

page_text: preserving it has hitherto rendered necessary. Moreover the loss of time in making it is
often of very serious consequences.
It has thus long been a desideratum to produce a food having the nutritive properties
of the juices of meat so expressed without their liability to change but until this my
invention it has not been accomplished. I have now discovered after long continued
experiments that glycerine possesses the property of preserving the albuminoid substances
in the meat juice without altering their chemical or physical form in the deleterious
manner above referred to and that thus an extract of meat can be made which can be put
on the market and become an article of commerce and yet will when used possess the
special value of that freshly made.
In preparing this extract I proceed in the following manner :-I take lean meat
only, cutting away the fat, and I cut this lean meat into slices of convenient thickness
which I subject to such a pressure as will express all its moisture or juices. These I
collect into a suitable vessel and after having so collected, I mix with it about one
third of its bulk of glycerine and to every ounce of this mixture I add about ten grains
of chloride of sodium. The glycerine is for the purpose of providing the necessary
carbon and to act as a preservative and the chloride of sodium is used both for its
preservative and flavouring properties.
This is my new extract of meat compound but to it there may be added other
materials either of a stimulating character such as wine or of a flavouring character
such as essence of thyme but these are not essential to the preparation of my meat
extract.
I have said that the meat is to be subjected to pressure for the purpose of expressing
its moisture or juice and for this purpose any power may be used for giving the
pressure, but I believe hydraulic power is the best. Any press which will express
the juice and collect it into a suitable receiver will answer the purpose and any
one skilled in the art could readily make such a press. My invention therefore
does not consist in any special form of apparatus for expressing the juice or moisture
of meat, but the following is the method which I consider the most advantageous.
The best parts of the bullock are taken and cut into layers of about two inches in
thickness and these are chopped just sufficiently to break the sacks that hold the fluid but
not sufficiently to sever the fibrous connection. This is conveniently and effectively
done by slashing the layer by two sets of parallel cuts in directions at right angles
to each other; each cut going nearly but not quite through the layer. The parallel
cuts should be as near as convenient to one another say at a distance of one sixteenth of
an inch; each layer is then wrapped in strong canvas.
In the press a tray or receiver is first placed to receive the fluid and on this is laid a
layer of meat in canvas then an iron plate then another layer of meat in canvas then
another iron plate and so on until the press is filled.
When filled the pressure is applied. It is of course advantageous on the ground of
economy to have the pressure considerable as the yield is greater and it may be usefully
employed at as great an intensity as a ton to the square inch or even more.
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 :-
:-
My liquid extract of meat compound, consisting of a combination of the raw juices
of lean meat with glycerine, to which may be added chloride of sodium or the other
ingredients mentioned; neither said compound nor its ingredients being either con-
centrated or subjected to any degree of heat whatever, substantially as herein described
and. explained and for the purposes set forth.
Dated this 10th day of May 1888.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.,
Agents for the Applicant.