IMPROVEMENTS IN THE PACTURE OF MEAM DUMBIAN
Year: 1873

page_text: LETTERS PATENT to Thomas Frederick Henley, of St. George's Square,
Pimlico, in the County of Middlesex, Gentleman, for the Invention
T
HAD A "
of "IMPROVEMENTS IN THE
PACTURE OF MEAM DUMBIAN'
Scaled the 13th May 1873, and dated the 18th January 1873.
PROVISIONAL SPECIFICATION left by the said Thomas Frederick
Henley at the Office of the Commissioners of Patents, with his
Petition, on the 18th January 1873.
I, THOMAS FREDERICK HENLEY, of St. George's Square, Pimlico, in
the County of Middlesex, Gentleman, do hereby declare the nature of
the said Invention for "IMPROVEMENTS IN THE MANUFACTURE OF MEAT
EXTRACT," to be as follows:-
The object of this Invention is so to treat meat for obtaining meat
extract as to utilize all the elements of its composition, instead of (as in
the Liebig process) utilizing only the soluble salts thereof. To this end
instead of washing out the soluble extract and salts of meat by aid of
large quantities of water, which necessitates the evaporation of the same
before the meat extract is obtained in a consistent or pasty state, I first

page_text: subject the meat to cold pressure to drive out the meat juices, and I
cause such juice to be placed in a boiler (heated by steam in preference),
and therein brought gradually up to the boiling point. During this
treatment the albuminoid elements of the meat juice will coagulate and
float on a nearly colourless fluid. I now draw off by simple decantation
this fluid portion, and then submit to mechanical pressure in any con-
venient manner the coagulated portion, so as to extract as far as possible
the remaining liquor which is incorporated with it. Having removed
the albuminoid elements I cause the clear fluid to be evaporated by any
of the ordinary methods employed for concentrating fluids by evaporation
down to the consistence of a paste, and thus producing the substanco
known in commerce as Liebig's extract of meat.
The meat from which the juice is pressed remains as a useful article
of food, being rather improved than deteriorated by the operation it has
undergone. The coagulated albuminoid cake also remaining, and which
contains in fact the most nutritious portion of the meat juice may be
employed in various ways in the preparation of articles of food; or a
useful preparation may be made by mixing in certain proportions the
said concentrated Licbig's extract with a part of the albuminoid
cake.
The meat, after having undergone the pressure process, may be treated
in any of the following ways:-It may be cut up and packed in her-
metically scaled tins, or it may be minced, salted, and spiced, put into
skins and formed into sausages, and treated according to the various
well-known methods employed in the manufacture; or again, it may be
lightly salted and packed in casks in the manner of ships' provisions,
the removal by pressure of the excess of moisture being more or
less beneficial to its preservation; or again, the said pressed meat may
be treated as for the manufacture of charqui or jerked beef, being that
preparation of dried beef so extensively employed in the Brazils and the
West Indies.
For all the above processes for treating meat by means of hydraulic
pressure I prefer to place the raw meat on large press tables without any
porous envelope, as I find it to be an improvement to calculate the
extent of surface of the press table to the work to be done, than to
confine it within a given area by means of cloths or their equivalent.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said Thomas Frederick Healey in the Great Seal Patent
Office on the 17th July 1873.
TO ALL TO WHOM THESE PRESENTS SHALL COME, Ì, THOMAS
FREDERICK HENLEY, of St. George's Square, in the County of Mid-
dlesex, Gentleman, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters.
Patent, bearing date the Eighteenth day of January, in the year of
our Lord One thousand eight hundred and seventy-three, in the. thirty-
sixth year of Her reign, did, for Herself, Her heirs and successors, give.
and grant unto me, the said Thomas Frederick Henley, Her special licence
that I, the said Thomas Frederick Henley, my exccutors, administrators,
and assigns, or such others as I, the said Thomas Frederick Henley, my
exccutors, 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 Ircland,
thic Channel Islands, and Isle of Man, an Invention for "IMPROVEMENTS IN
THE MANUFACTURE OF MEAT EXTRACT," upon the condition (amongst others)
that I, the said Thomas Frederick Henley, 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 immediately after the date of the said
Letters Patent.
- NOW KNOW YE, that I, the said Thomas Frederick Henley, do hereby
declare the nature of my 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) :-
The object of this Invention is so to treat meat for obtaining meat.
extract as to utilize all the clements of its composition, instead of as in
the Liebig process utilizing only the soluble salts thereof. To this end
instead of washing out the soluble extract and salts of meat by the aid

page_text: I first subject the meat to cold pressure to drive out the meat juice, and
from this meat juice I obtain the product known as Liebig's extract.
In practice the pressure required for operating upon the meat may be
obtained by the employment of an hydraulic screw, lever, or other press.
The following is the mode of working which I prefer :-I cut up the
meat to be treated, say, raw beef, into pieces of any convenient size, and
I place the same on the table of the press. I then apply the pressure
gradually, and increase it until a pressure of about one hundred pounds
per square inch is obtained. The time employed in squeezing out the
juices of the raw meat may be about fifteen minutes, and the amount of
liquid discharged should be about sixteen to twenty per cent. of the gross
weight of the meat under treatment. As the quality of the meat varies
the pressure and the duration will require to be varied, the extent of
which variation will be determined readily by the experience of the
attendant. The juice thus obtained I place in a boiler (heated by steam
in preference), and I bring it gradually up to the boiling point. During
this treatment the albuminoid elements of the meat juice will coagulate
and float on a nearly colourless fluid. When this has taken place I
draw off by simple decantation the fluid portion, and then submit to
mechanical pressure in any convenient manner the coagulated portion,
so as to discharge as far as possible the remaining liquor which is
incorporated with it. After the separation of the albuminoid clements
I subject the clear fluid to evaporation by any of the ordinary methods
employed for concentrating the fluids, and I continue the operation
until the liquid under treatment is brought down to the consistence of
a paste; I thus produce the substance known in commerce as Liebig's
extract of meat.
The meat from which the juice has been expressed remains a useful
article of food, it being rather improved than deteriorated by the opera-
tion it has undergone. The coagulated albuminoid cake also remaining,
and which contains in fact the most nutritious portion of the meat juice,
may be employed in various ways in the preparation of articles of food;
or a useful preparation may be made by mixing in certain proportions
the said concentrated Liebig's extract with a part of the albuminoid
cake.
The meat after having undergone the pressure process may be treated
in any of the following ways:-It may be cut up and packed in her-
metically sealed tins. or it may be minced salted and eniend nut inta
3

page_text: skins and formed into sausages, and treated according to the various
well-known methods employed in that manufacture. Or again it may
be lightly salted and packed in casks in the manner of ships' provisions,
the removal by pressure of the excess of moisture being more or less
beneficial to its preservation. If thought desirable the said pressed meat
may be treated as for the manufacture of charqui or jerked beef, being
that preparation of dried beef so extensively employed in the Brazils and
the West Indies.
When treating meat by means of hydraulic pressure I prefer to place
the raw meat on large press tables without any porous envelope, as I
find it to be an improvement so to proportion the press table as to
allow for the lateral expansion under pressure of the material treated,
rather than to confine the meat within a given area by means of cloths
or their equivalent.
The edges of the press table I also provide with channels or gutters
for receiving the expressed juice of the meat and conveying it into a
suitable receiver.
Having now set forth the nature of the Invention of " Improvements
in the Manufacture of Meat Extract," and explained the manner of
carrying the same into effect, I wish it to be understood that under the
above in part recited Letters Patent I claim, the manufacture of meat
extract from meat juice obtained by cold pressure, as above described.
In witness whereof, I, the said Thomas Frederick Henley, have
hereunto set my hand and seal, the Second day of July, in
the year of our Lord One thousand eight hundred and seventy-
three.