PRESERVING MEATS
Year: 1854

page_text: LETTERS PATENT to Ferdinand Cellier Blumenthal, of Paris, Gentleman,
and Maximilian Louis Joseph Chollet, also of Paris, Manufacturer, for
an Invention for "PRESERVING MEATS."
PROVISIONAL SPECIFICATION left by the said Ferdinand Cellier Blumen-
thal and Maximilian Louis Joseph Chollet at the Office of the Commis-
sioners of Patents, with their Petition, on the 7th December 1854.
We, FERDINAND CELLIER BLUMENTHAL, of Paris, Gentleman, and MAXI-
MILIAN LOUIS JOSEPH CHOLLET, also of Paris, Manufacturer, do hereby declare
the nature of the said Invention for "PRESERVING MEATS" to be as follows:-
This Invention relates to the preservation of animal or vegetable food and
spices by the dessiccating process, and consists in first dessiccating the meat in
small portions, either in a vacuum or by the aid of heated air. The dessiccated
portions are then pounded and reduced to a powder, which is again dessiccated,
thereby effectually removing every particle of moisture therefrom, and con-
sequently rendering it less liable to become decomposed after long keeping.
Seasonings or condiments, such as garlic, bay leaves, or thyme, may be treated
in a similar manner. It is also proposed to combine with vegetable tablets the
powder obtained from dessiccated meat, as herein-before described. The powder
when thoroughly dessiccated and ready for packing may be compressed into
small packets by the aid of hydrostatic pressure.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Ferdinand Cellier Blumenthal and Maximilian Louis Joseph
Chollet in the Great Seal Patent Office on the 7th June 1855.
TO ALL TO WHOM THESE PRESENTS SHALL COME, we, FERDINAND
CELLIER BLUMENTHAL, of Paris, Gentleman, and MAXIMILIAN LOUIS JOSEPH
CHOLLET, also of Paris, Manufacturer, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Seventh day of December, in the year of our Lord
One thousand eight hundred and fifty-four, in the eighteenth year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto us, the
said Ferdinand Cellier Blumental and Maximilian Louis Joseph Chollet, Her
special license that we, the said Ferdinand Cellier Blumenthal and Maximilian
Louis Joseph Chollet, our executors, administrators, and assigns, or such others
as we, the said Ferdinand Cellier Blumenthal and Maximilian Louis Joseph
Chollet, our executors, administrators, or 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 "PRESERVING MEATS," upon the con-
dition (amongst others) that we, the said Ferdinand Cellier Blumenthal and
Maximilian Louis Joseph Chollet, by an instrument in writing under our 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 immediately after the date of the said Letters Patent.
NOW KNOW YE, that we, the said Ferdinand Cellier Blumenthal and
Maximilian Louis Joseph Chollet, do hereby declare the nature of our said
Invention, and in what manner the same is to be performed, to be particularly
described and ascertained in and by the following statement, that is to say--
Our said Invention relates to the preservation of animal and vegetable food
and spices by the dessicating process, and consists in first dessicating the meat
in small portions, either in a vacuum or by the aid of heated air. The dessi-
cated portions are then pounded and reduced to a powder, which is again
dessicated, thereby effectually removing every particle of moisture therefrom,
and consequently rendering it less liable to become decomposed after long
keeping. Seasonings and condiments of all kinds may be treated in a similar
manner. We also propose to combine with vegetable tablets the powder
obtained from dessicated meat, as herein-before described. The powder when

page_text: thoroughly dessicated and ready for packing may be compressed into small
packets by the aid of hydrostatic pressure, thus forming combined meat and
vegetable tablets.
And in order that our said Invention may be more clearly understood, we
shall now proceed to describe more particularly the processes which we adopt
in preserving meats.
The preservation of meat by drying it is a process that has long been known,
but it has not been brought into general use, as in consequence of the meat
being dried in pieces, whether the drying be effected in vacuo or by means of
hot air, does not present all the conditions necessary to effect a good and long
preservation, by means of the drying being imperfect and incomplete. The meat
consequently retains a certain amount of moisture internally, which will
eventually cause decomposition to take place.
By grating or otherwise reducing the meat previously dried in small pieces
we obtain a powder, which, by being submitted to a second drying process, is
completely deprived of moisture. This mode of preparation, without interfering
with the nutritive qualities and original flavor of the meat, has the advantage
of considerably reducing its bulk by the subsequent compression to which
it is subjected, whereby it is rendered much more easy of transport. We
also submit seasoning of all kinds to the same treatment, namely, first drying
& then reducing to powder, which powder is again thoroughly dried. We
also propose to combine meat powder with vegetable tablets by means of
compression, so as to obtain a single product, which may be termed compound
meat and vegetable tablets.
In place of simply preparing the preserved vegetables in combination with
the lean portions of meat, we propose to combine them with fat in the following
manner: The vegetable tablets having been prepared in the ordinary manner,
we submit them to successive immersions in soup, allowing them to dry after
each immersion, either by artificial or natural currents of air. There is thus
formed over the tablets a layer of concentrated soup, which layer of course
varies in thickness, according to the number of immersions to which the tablets
have been subjected. This covering when properly dried forms an even coat
over the entire tablets, & other coverings of lead or paper may be dispensed
with. When the tablets are to be used, the covering can be easily dissolved
in warm water, which is thus formed into soup. These improvements are of
great importance in the preservation of vegetable tablets, as the tablets thus
prepared contain in themselves all that is necessary for a meal, & all further
cooking is dispensed with. These tablets, which may be made of any nutritive
preserved substance, which is a very important peculiarity, may be made of

page_text: any size or of any number, packed together as may be required, and form an
entirely new substance.
Having now described & particularly ascertained the nature of the said
Invention, and the manner in which the same is or may be used or carried into
effect, we would observe, in conclusion, that we do not confine or restrict
ourselves to the precise details or arrangements which we have had occasion
to describe or refer to, as many variations may be made therefrom without
deviating from the principles or main features of our said Invention; but what
we consider to be novel & original, and therefore claim as the Invention
secured to us by the herein-before in part recited Letters Patent, is,-
First, the system or mode of double drying, herein-before described, by which
the raw or cooked meat, seasoning, or condiments are first dried in small
pieces, and again dried when reduced to powder.
Second, the system or mode of grating or reducing meat or seasonings to a
powder by means of a rasp, grater, or other suitable apparatus, for the purpose
of more effectually drying the same.
Third, the compression of the dried powdered substances by hydrostatic
pressure or other suitable means.
Fourth, the combination of meat powder with vegetable tablets for producing
soup tablets.
In witness whereof, we, the said Ferdinand Cellier Blumenthal and
Maximilian Louis Joseph Chollet, have hereunto set our hands and
seals, the Fifth day of June, One thousand eight hundred and fifty-five.
FERDINAND CELLIER BILIMENTHAL
FERDINAND CELLIER BLUMENTHAL
(1.0)
MAXIMILIAN LOUIS JOSEPH CHOLLET. (L.S.)

page_text: LETTERS PATENT to Ferdinand Cellier Blumenthal, of Paris, Gentleman,
and Maximilian Louis Joseph Chollet, also of Paris, Manufacturer, for
thal and Maximilian Louis Joseph Chollet at the Office of the Commis-
sioners of Patents, with their Petition, on the 7th December 1854.
We, FERDINAND CELLIER BLUMENTILAL, of Paris, Gentleman, and MAXI-
MILIAN LOUIS JOSEPH CHOLLET, also of Paris, Manufacturer, do hereby declare
the nature of the said Invention for "PRESERVING MEATS" to be as follows:-
This Invention relates to the preservation of animal or vegetable food and
spices by the dessiccating process, and consists in first dessiccating the meat in
small portions, either in a vacuum or by the aid of heated air. The dessiccated
portions are then pounded and reduced to a powder, which is again dessiccated,
thereby effectually removing every particle of moisture therefrom, and con-
sequently rendering it less liable to become decomposed after long keeping..
Seasonings or condiments, such as garlic, bay leaves, or thyme, may be treated
in a similar manner. It is also proposed to combine with vegetable tablets the
powder obtained from dessiccated meat, as herein-before described. The powder
when thoroughly dessiccated and ready for packing may be compressed into
small packets by the aid of hydrostatic pressure.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Ferdinand Cellier Blumenthal and Maximilian Louis Joseph
Chollet in the Great Seal Patent Office on the 7th June 1855.
TO ALL TO WHOM THESE PRESENTS SHALL COME, we, FERDINAND
CELLIER BLUMENTHAL, of Paris, Gentleman, and MAXIMILIAN LOUIS JOSEPH
CHOLLET, also of Paris, Manufacturer, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Seventh day of December, in the year of our Lord
One thousand eight hundred and fifty-four, in the eighteenth year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto us, the
said Ferdinand Cellier Blumental and Maximilian Louis Joseph Chollet, Her
special license that we, the said Ferdinand Cellier Blumenthal and Maximilian
Louis Joseph Chollet, our executors, administrators, and assigns, or such others
as we, the said Ferdinand Cellier Blumenthal and Maximilian Louis Joseph
Chollet, our executors, administrators, or 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 "PRESERVING MEATS," upon the con-
dition (amongst others) that we, the said Ferdinand Cellier Blumenthal and
Maximilian Louis Joseph Chollet, by an instrument in writing under our 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 immediately after the date of the said Letters Patent.
NOW KNOW YE, that we, the said Ferdinand Cellier Blumenthal and
Maximilian Louis Joseph Chollet, do hereby declare the nature of our said
Invention, and in what manner the same is to be performed, to be particularly
described and ascertained in and by the following statement, that is to say
Our said Invention relates to the preservation of animal and vegetable food
and spices by the dessicating process, and consists in first dessicating the meat
in small portions, either in a vacuum or by the aid of heated air. The dessi-
cated portions are then pounded and reduced to a powder, which is again
dessicated, thereby effectually removing every particle of moisture therefrom,
and consequently rendering it less liable to become decomposed after long
keeping. Seasonings and condiments of all kinds may be treated in a similar
manner. We also propose to combine with vegetable tablets the powder
obtained from dessicated meat, as herein-before described. The powder when

page_text: thoroughly dessicated and ready for packing may be compressed into small
packets by the aid of hydrostatic pressure, thus forming combined meat and
vegetable tablets.
And in order that our said Invention may be more clearly understood, we
shall now proceed to describe more particularly the processes which we adopt
in preserving meats.
The preservation of meat by drying it is a process that has long been known,
but it has not been brought into general use, as in consequence of the meat
being dried in pieces, whether the drying be effected in vacuo or by means of
hot air, does not present all the conditions necessary to effect a good and long
preservation, by means of the drying being imperfect and incomplete. The meat
consequently retains a certain amount of moisture internally, which will
eventually cause decomposition to take place.
By grating or otherwise reducing the meat previously dried in small pieces
we obtain a powder, which, by being submitted to a second drying process, is
completely deprived of moisture. This mode of preparation, without interfering
with the nutritive qualities and original flavor of the meat, has the advantage
of considerably reducing its bulk by the subsequent compression to which
it is subjected, whereby it is rendered much more easy of transport. We
also submit seasoning of all kinds to the same treatment, namely, first drying
& then reducing to powder, which powder is again thoroughly dried. We
also propose to combine meat powder with vegetable tablets by means of
compression, so as to obtain a single product, which may be termed compound
meat and vegetable tablets.
In place of simply preparing the preserved vegetables in combination with
the lean portions of meat, we propose to combine them with fat in the following
manner-The vegetable tablets having been prepared in the ordinary manner,
we submit them to successive immersions in soup, allowing them to dry after
each immersion, either by artificial or natural currents of air. There is thus
formed over the tablets a layer of concentrated soup, which layer of course
varies in thickness, according to the number of immersions to which the tablets
have been subjected. This covering when properly dried forms an even coat
over the entire tablets, & other coverings of lead or paper may be dispensed
with. When the tablets are to be used, the covering can be easily dissolved
in warm water, which is thus formed into soup. These improvements are of
great importance in the preservation of vegetable tablets, as the tablets thus
prepared contain in themselves all that is necessary for a meal, & all further
cooking is dispensed with. These tablets, which may be made of any nutritive
preserved substance, which is a very important peculiarity, may be made of

page_text: any size or of any number, packed together as may be required, and form an
entirely new substance.
Having now described & particularly ascertained the nature of the said
Invention, and the manner in which the same is or may be used or carried into
effect, we would observe, in conclusion, that we do not confine, or restrict
ourselves to the precise details or arrangements which we have had occasion
to describe or refer to, as many variations may be made therefrom without
deviating from the principles or main features of our said Invention; but what
we consider to be novel & original, and therefore claim as the Invention
secured to us by the herein-before in part recited Letters Patent, is,—
First, the system or mode of double drying, herein-before described, by which
the raw or cooked meat, seasoning, or condiments are first dried in small
pieces, and again dried when reduced to powder.
Second, the system or mode of grating or reducing meat or seasonings to a
powder by means of a rasp, grater, or other suitable apparatus, for the purpose
of more effectually drying the same.
Third, the compression of the dried powdered substances by hydrostatic
pressure or other suitable means.
Fourth, the combination of meat powder with vegetable tablets for producing
soup tablets.
In witness whereof, we, the said Ferdinand Cellier Blumenthal and
Maximilian Louis Joseph Chollet, have hereunto set our hands and
seals, the Fifth day of June, One thousand eight hundred and fifty-five.
FERDINAND CELLIER BLUMENTHAL
FERDINAND CELLIER BLUMENTHAL
(TC)
MAXIMILIAN LOUIS JOSEPH CHOLLET. (L.S.)