Improvements in Curing Haddocks.
Year: 1898

page_text: PROVISIONAL SPECIFICATION.
Improvements in Curing Haddocks.
We, WILLIAM MOIR and JOHN WILSON, of the Firm of Messrs. Moir, Wilson
& Co., Fishcurers, Fish Merchants, and Preserved Provision Manufacturers,
Esplanade and Old Ford Road, Aberdeen, do hereby declare the nature of this
invention to be as follows:-
-
The process adopted is as follows, viz.:-A combination of three parts of leaf
hops to one part of whole cloves and two thousand parts of water is boiled for
one hour and thereafter allowed to cool. The haddocks are then steeped in the
liquid likewise for one hour along with the admixture of a little salt. After that
they are taken out, dried and smoked in the way that yellowed haddocks are
usually prepared.
The advantages of steeping haddocks in this preparation in the manner above
described are that the ordinary method of preparing haddocks by pickling them
with fresh water and salt does not prevent them from becoming sour and decaying
in a few days, while the smoking of them under this method, admittedly produces
a very indigestable article of food. Whereas it is claimed on behalf of the above
new method of hop-cured haddocks that the fish by being steeped in this prepared
liquor thereby become impregnated with a highly digestive and preservative
preparation, which prevents them from souring and decaying for months, while
the smoking does not in any way injuriously affect their digestive properties.
A further effect produced is that a much improved and distinctive flavour and
character is thereby given to the haddocks with the result that a formerly very
indigestible article is by this method transformed into one possessing very high
digestive properties.
Dated this Savontoouth day of January 1898
WHINCUP & CARLE,
Advocates, Agents for the Applicants.
Improvements in Curing Haddocks.
WILLIAM MOIR and JOHN WILSON, Sole Partners of the Firm of Moir, Wilson
& Company, Preserved Provision Manufacturers, Old Ford Road, Aberdeen, 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:-
The nature of the invention is an improved method of curing haddocks; the
process adopted is as follows:-A combination of three parts of hops to one part

page_text: of whole cloves and two thousand parts of water is boiled for one hour in a pot
and thereafter allowed to cool. The haddocks are then steeped in the liquid like-
wise for one hour along with the admixture of a little salt. After that they are
taken out, dried and smoked in the way that yellowed haddocks are usually pre-
pared.
.
Having now particularly described and ascertained the nature of our said
invention and in what manner the same is to be performed, we declare that what
we claim has the following features of novelty:
:-
1. It is claimed for the above method that by it the cured haddocks are kept
in a perfectly fresh condition for months and may therefore now be safely exported
to foreign countries.
N.B. By the old method the haddocks sour and decay within a few days after
being. cured.
2. The fish are rendered very digestible by this process.
3. A much improved & distinctive flavour and character is given to the had-
docks.
WHINCUP & CARLE,
Advocates, 38, Union Street, Aberdeen, Agents for the Applicants.