IMPROVE- MENTS IN THE PRESERVATION OF FRESH MEAT AND VEGETABLES AND IN THE PREPARATION OF EXTRACT OF MEAT.
Year: 1871

page_text: LETTERS PATENT to Adolphe Hugentobler, of No. 16, Gresham Park,
66
Brixton, in the County of Surrey, for the Invention of IMPROVE-
MENTS IN THE PRESERVATION OF FRESH MEAT AND VEGETABLES AND IN
THE PREPARATION OF EXTRACT OF MEAT.' -A communication from
abroad by Doctor Frederick Sacc, of Neuchatel, Switzerland.
""
Sealed the 12th March 1872, and dated the 20th December 1871.
PROVISIONAL SPECIFICATION left by the said Adolphe Hugentobler
at the Office of the Commissioners of Patents, with his Petition,
on the 20th December 1871.
I, ADOLPHE HUGENTOBLER, of No. 16, Gresham Park, Brixton, in
the County of Surrey, do hereby declare the nature of the said
Invention for "IMPROVEMENTS IN THE PRESERVATION OF FRESH MEAT AND
VEGETABLES AND IN THE PREPARATION OF EXTRACT OF MEAT," to be as
follows: :-
This Invention has for its object improvements in the preservation of
fresh meat and vegetables, and in the preparation of extract of meat..

page_text: For this purpose fresh meat boned and cut up is put into a suitable
vessel with a one-quarter of its weight of acetate of soda in such manner
that the meat may be completely covered by the material. Twenty-four
hours after the meat is turned over, that which was at the bottom of the
vessel is brought to the top and vice versa. The meat can then be
barrelled with a pickle composed of one part of acetate of soda to three
parts of water, taking care that the barrels are completely filled, or the
meat may be drained and dried if preferred. Between the dried meat
and that in pickle there is this difference, that the fat of the last
mentioned does not become rancid. When the meat is required for use
it is washed and soaked for twelve hours in a solution of salammoniac
containing ten grammes of the salt to a litre of water, then it is again
well washed and cooked as fresh meat.
By evaporating to half its bulk the solution of acetate of soda, which
has stood for 48 hours on the meat, a third part of the acetate of soda
employed is recovered. When the liquid is evaporated the acetate of
soda crystallizes out. The crystals are broken up and drained upon a
board or pressed. The liquid from which the crystals have been
removed is further evaporated, and it then forms a solid and pure
extract of meat. To give to it the pasty consistence of the commercial
extract of meat it is diluted with an equal volume more or less as the
case may be of the following preparation:-Upon 50 grammes of
gelatine one hundred grammes of muriatic acid of twenty degrees
Beaumé is poured; twenty-four hours after half a litre of water is
added to the mixture and it is heated gently until it becomes of the
consistence of molasses; then there is further added half a litre of
water and the liquid is saturated or rendered alkaline with carbonate of
potash in slight excess. The excess of this salt is saturated or neutralized
with acetic acid. The whole is concentrated to the consistence of thick
syrup, which is mixed with the solid extract of meat in the proportion of
two volumes to one or otherwise at the will of the manufacturer.
As to the fresh vegetables, they are prepared in the same way as the
meat with this exception, that to diminish their bulk they are put from
ten to fifteen minutes into boiling water and then drained before being
preserved, and in making use of them it is only necessary to wash them
in fresh water and not to employ the salammoniac. The pickle or
preserving liquid after it has been used is treated in the same way as

page_text: that already described in respect to the preserving liquid which has to
be used in preserving meat in order to recover the acetate of soda for
reuse.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said Adolphe Hugentobler in the Great Seal Patent
Office on the 18th March 1872.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, ADOLPHE
HUGENTOBLER, of No. 16, Gresham Park, Brixton, in the County of
Surrey, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Twentieth day of December, 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 Adolphe Hugentobler, Her special license
that I, the said Adolphe Hugentobler, my executors, administrators,
and assigns, or such others as I, the said Adolphe Hugentobler, 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 PRESERVATION OF FRESH MEAT AND VEGETABLES AND
IN THE PREPARATION OF EXTRACT OF MEAT," a communication to me from
abroad by Doctor Frederick Sacc, of Neuchatel, Switzerland, upon the
condition (amongst others) that I, the said Adolphe Hugentobler, 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 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 imme-
diately after the date of the said Letters Patent.
NOW KNOW YE, that I, the said Adolphe Hugentobler, do hereby

page_text: is to be performed, to be particularly described and ascertained in and
by the following statement thereof, that is to say :-
-
This Invention has for its object improvements in the preservation of
fresh meat and vegetables and in the preparation of extract of meat.
For this purpose fresh meat boned and cut up is put into a suitable
vessel with one-quarter of its weight of acetate of soda in such manner
that the meat may be completely covered by the material. Twenty-four
hours after the meat is turned over, that which was at the bottom of the
vessel is brought to the top and vice versa. The meat can then be
barrelled with a pickle composed of one part of acetate of soda to three
parts of water, taking care that the barrels are completely filled, or the
meat may be drained and dried if preferred. Between the dried meat
and that in pickle there is this difference, that the fat of the last men-
tioned does not become rancid. When the meat is required for use it is
washed and soaked for twelve hours in a solution of salammoniac
containing ten grammes of the salt to a litre of water, then it is again
well washed and cooked as fresh meat.
By evaporating to half its bulk the solution of acetate of soda, which
has stood for forty-eight hours on the meat, a third part of the acetate
of soda employed is recovered. When the liquid is evaporated the
acetate of soda crystallizes out. The crystals are broken up and drained
upon a board or pressed. The liquid from which the crystals have
been removed is further evaporated, and it then forms a solid and pure
extract of meat. To give to it the pasty consistence of the commercial
extract of meat it is diluted with an equal volume more or less as the
case may be of the following preparation:-Upon fifty grammes of
gelatine one hundred grammes of muriatic acid of twenty degrees
Beaumé is poured. Twenty-four hours after half a litre of water is added
to the mixture and it is heated gently until it becomes of the consistence
of molasses. Then there is further added half a litre of water and the
liquid is saturated or rendered alkaline with carbonate of potash in
slight excess. The excess of this salt is saturated or neutralized with
acetic acid. The whole is concentrated to the consistence of thick
syrup, which is mixed with the solid extract of meat in the proportion
of two volumes to one or otherwise at the will of the manufacturer.
•
As to the fresh vegetables, they are prepared in the same way as the
meat with this exception, that to diminish their bulk they are put for

page_text: from ten to fifteen minutes into boiling water and then drained before
being preserved, and in making use of them it is only necessary to wash
them in fresh water and not to employ the salammoniac. The pickle or
preserving liquid after it has been used is treated in the same way as
that already described in respect to the preserving liquid which has
to be used in preserving meat in order to recover the acetate of soda for