IMPROVEMENTS IN PURIFYING AND PRESERVING ANIMAL SUBSTANCES
Year: 1842

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME, I, SAMUEL
CARSON, of York Street, Covent Garden, in the County of Middlesex, Gentle-
man, send greeting.
WHEREAS Her present most Excellent Majesty Queen Victoria, by Her
Royal Letters Patent under the Great Seal of Great Britain, bearing date
at Westminster, the Third day of August, in the sixth year of Her reign,
did, for Herself, Her heirs and successors, give and grant unto me, the said
Samuel Carson, her especial licence, full power, sole privilege and authority,
that I, the said Samuel Carson, my exors, adiñors, and assigns, or such others
as I, the said Samuel Carson, my exors, admors, or assigns, should at any time
agree with, and no others, from time to time and at all times during the term
of years therein expressed, should and lawfully might make, use, exercise, and
vend, within England, Wales, and the Town of Berwick-upon-Tweed, my
Invention of "IMPROVEMENTS IN PURIFYING AND PRESERVING ANIMAL SUBSTANCES;"
in which said Letters Patent is contained a proviso that I, the said Samuel
Carson, shall cause a particular description of the nature of my said Invention,
and in what manner the same is to be performed, to be inrolled in Her said
Majesty's High Court of Chancery within six calendar months next and im-
mediately after the date of the said in part recited Letters Patent, as in and by
the same, reference being thereunto had, will more fully and at large appear.
NOW KNOW YE, that in compliance with the said proviso, I, the said
Samuel Carson, do hereby declare that the nature of my said Invention, and the
manner in which the same is to be performed, are fully described and ascer-

page_text: tained in and by the following statement thereof, reference being had to the
Drawings hereunto annexed, and to the figures and letters marked thereon,
that is to say:-
My Invention relates,―
First, to a mode of injecting pickling or preservative liquids into pieces of
meat or animal substances.
Secondly, my Invention relates to a mode of causing pickling or preservative
liquids to penetrate more quickly into the meat or animal substances by
atmospheric pressure, by means of a vacuum or partial exhaustion being
obtained at some part of the piece of meat or animal substance; and any
gases in the meat, consequent on partial decomposition, will be removed, and
replaced by atmospheric air or preservative materials.
Thirdly, my Invention relates to a mode of causing preservative liquids to
penetrate more quickly into meat or animal substances by means of
produced by centrifugal force..
pressure
And, fourthly, my Invention relates to a mode of causing preservative
liquids to penetrate more quickly into meat or animal substances by means of
a weight of liquor in motion being suddenly checked or stopped. And in
order that my Invention may be fully understood and readily carried into
effect, I will proceed to describe the Drawings hereunto annexed.
DESCRIPTION OF THE DRAWINGS.
Figures 1 and 2 represents the sections of two apparatus somewhat different
from each other, either of which may be used when the preserving liquid is to
be forced into a piece of meat or other animal substance requiring to be pre-
served, such as a tongue. Each apparatus consists of a small syringe, supplied
with the desired preservative liquid from a vessel which surrounds it, or other-
wise suitably in connection with it. In each of the Figures 1 and 2, a is a
small syringe; b, being the plunger; c, the handle for working the plunger.
These syringes are applied to the vessel d, as are shewn; and each of the
vessels d is supplied with suitable pickling or preservative liquid at the
opening e at the upper end, which has a stopper to close it. f.f, are the ways
by which the liquid passes from the vessel d into the barrel of the syringe
when the plunger is raised. g is a small tube which opens into the lower part
of the barrel of the syringe; and, when in use, this small tube is forced into
the piece of meat, and the handle of the pump set in motion, by which means
the liquid will be forced into and caused to pervade the whole of the piece of
meat, and will be seen to pass out from all parts of the surface, when the
operation will be complete: In this manner may an ox tongue, or a large

page_text: piece of meat, be salted or cured in a few minutes; and in case the liquor
does not come out all over the surface of the piece of meat, then it will be
desirable to remove the instrument to another part where the liquid does not
appear to have come. I would remark, that I am aware that it has been
before proposed to cure the whole of an animal (after it has been killed), by
introducing a pipe into the heart, or one of the large blood vessels, and thus to
fill all the blood vessels, by means of a pump. But this mode renders it
necessary to operate on the whole animal; but by my mode of operating, by
using a small tube which enters into the flesh at any part of a piece of meat
or a tongue, after the animal has been cut up, I can in a few minutes cure
such piece of meat or tongue.
I will now describe the second part of my Invention. Figure 3 is the
section of a syringe for obtaining a vacuum or partial exhaustion opposite any
part of a piece of meat which it is desired to cure. At the lower end of the
syringe is a projecting tube h, with holes in it, which is forced into the piece of
meat or tongue; or the end of the syringe may be open; or it may have an
end, such as is shewn at i, Figure 4, with a series of perforations. This
apparatus is to be applied to any part of the surface of a piece of meat, and
the plunger worked several times up and down, and then the piston or plunger
is to be drawn up and made fast by the bolt j, or by any other convenient
means, thus obtaining a vacuum, or a partial vacuum, within the syringe.
By this operation, if there be any gases interior of the meat consequent on
decomposition of any part thereof, the same will be removed, and the meat
thereby purified. The piece of meat being immersed in brine, or other proper
preparation of preservative liquid, previously to using the syringe, as above
described, the effect will be that the pressure of the atmosphere will force the
liquid to flow through the meat towards the syringe. This operation will
sometimes take some hours; and in this manner will the piece of meat be
cured. I would remark, that in some cases I have found it desirable to use
this instrument in withdrawing the gases from near the bone of a joint of meat
before it is cooked, when the joint has been kept long. In such cases I use
the tube when necessary to penetrate to the bone; and this tube may be
used in place of obtaining the vacuum at the surface, as just described.
I will now describe the third part of my Invention. Figure 5 shews a side
view in section of a machine constructed according to my Invention. Figure 6
shews a plan thereof. This machine produces a pressure of fluid in vessels,
applied by means of the outward pressure of fluids caused by rotatory motion.
g, g, are two vessels, but more may be used, affixed to and carried by the
frame h, h, the nature of which is clearly shewn in the Drawing. The

page_text: frame h, h, is affixed to an axis i, which turns in bearings j, j, as is shewn.
Motion is communicated to the axis i by means of cog wheels k, l, the axis m,
and the crank handle n, or by any convenient manner. The vessels 9 have
covers o, o, which are closed when the supply of meat has been introduced.
p, p, are air cocks for allowing air to pass, as the vessels g, g, are filled up with
preservative liquid. The vessels g, g, open into the vessel 7 by trunks r, r,
the vessel q being open to the atmosphere, into which the preservative liquor is
run from a suitable reservoir by means of the pipe s. The pieces of meat
requiring to be preserved are placed in the vessels 9, 9, which are then to be
filled with brine, the air being allowed to escape; after which the air cocks
are to be closed, and rotatory motion is to be communicated to the machine;
by which means the liquor will be caused to press outwards from the vessel q,
with a pressure proportioned to the velocity of the motion of the vessels g, g;
and in this manner may a pressure of preservative fluids be caused to act on,
and penetrate into, the pieces of meat in the vessels g, g.
I will now describe the fourth part of my Invention. Figure 7 shews a
section of a machine according to this part of my Invention. A is a vessel
having a cover B, which is to be removed, in order to introduce a charge of
pieces of meat; or there may be an opening through the cover B for intro-
ducing the pieces of meat; such opening having a cover. C is a flexible tube,
by which brine or other preservative liquor is introduced into the vessel A
from a suitable reservoir. D is a cock for drawing off the liquor. E is what
I call a pressure pipe, which I affix to the upper part of the vessel A. This
pipe rises several feet according to the pressure intended. I find twenty feet
suitable for the purpose. The vessel A is moved up and down, it being
governed by the guide framing F, F; and the vessel A is counterbalanced by
means of the weight G. In using this machine, the pieces of meat having
been introduced, and the vessel A filled with the preservative liquor, which it
is intended to use; the pipe E is also nearly filled with the liquor; the
vessel A is then raised up to the position shewn by dotted lines, or to a less
height, and is then caused to descend quickly, which will readily be accom-
plished during the vessel being in a state of balance, or nearly so, by the
weight G. The effect will be that the weight of the column of liquid being
in quick motion, and suddenly checked, will cause the liquor to exert great
pressure, and thus will it more quickly penetrate the pieces of meat contained
in the vessel A.
Having thus described the nature of my Invention, and the manner in
which the same is to be performed, I would have it understood that I do not
confine myself to the precise details shewn and described, so long as the

page_text: peculiar character of either part of my Invention be retained. But what I
claim is,―
First, the mode herein described of forcing preservative liquids into pieces
of meat or animal substances, as described in respect to Figures 1 and 2.
Secondly, I claim the mode of purifying and preserving meat or animal
substances, by removing gases, if any, and producing a vacuum or partial
exhaustion opposite some part of the surface of a piece of meat when in a
preservative liquor, thereby causing such liquor more quickly to be pressed
into the meat or animal substance by the atmosphere, as described in respect
to Figures 3 and 4.
Thirdly, I claim the mode of preserving animal substances, by causing
preservative liquors to penetrate more quickly, by means of the pressure pro-
duced by centrifugal action. And,
Fourthly, I claim the mode of preserving animal substances, by causing
preservative liquors to penetrate more quickly, by means of the pressure of
fluid in motion being suddenly checked, as above described.
In witness whereof, I, the said Samuel Carson, have hereunto set my hand
and seal, this Third day of February, in the year of our Lord One
thousand eight hundred and forty-three.