AN IMPROVED PROCESS FOR THE PRESERVATION OF MEAT, FISH, AND OTHER ARTICLES OF FOOD, AND SIMILAR Perishable SUBSTANCES.”
Year: 1874

page_text: LETTERS PATENT to Claudius Stibbard Clark, of Hind Street,
Poplar, in the County of Middlesex, for the Invention of "AN
IMPROVED PROCESS FOR THE PRESERVATION OF MEAT, FISH, AND OTHER
ARTICLES OF FOOD, AND SIMILAR Perishable SUBSTANCES.”
PROVISIONAL SPECIFICATION left by the said Claudius Stibbard
Clark at the Office of the Commissioners of Patents, with his
Petition, on the 28rd May 1874.
I, CLAUDIUS STIBBARD CLARK, of Hind Street, Poplar, in the County
of Middlesex, do hereby declare the nature of the said Invention for
"AN IMPROVED PROCESS FOR THE PRESERVATION OF MEAT, FISH, AND OTHER
ARTICLES OF FOOD, AND SIMILAR PERISHABLE SUBSTANCES," to be as follows:-
The said Invention relates to the preservation of meat, fish, poultry,
game, and other articles of food, and similar perishable substances, by
treating them with the liquid or solution herein described.

page_text: This solution is made as follows:-I take bi-sulphite of lime and add
to it a small quantity of limestone, a small quantity of crystallized.
sugar or other saccharine matter, and of saltpetre and common salt, or
a suitable alkali or alkaline substance. The limestone, saltpetre, salt, or
alkali are used for the purpose of preventing any offensive smell from
the liquid.
Instead of the bi-sulphite of lime I may use the hypo-sulphite of lime.
The said solution is then ready for the market, but before using it
should be diluted with water in the proportion of two parts water to one
of the solution.
article to be preserved
apply the latter to the
The time required for
I take the meat, fish, or other substance or
and dip it in the aforesaid liquid or solution, or
meat or other substance by a sponge or brush.
the immersion of the meat or other substance in the liquid, or for the
application of the liquid, will depend upon the length of time for which
it is desired to keep the meat or other substance. The said liquid or
solution may when diluted with water in the proportion of about four
parts of water to one of the solution be used in all cases where ordinary
brine is now employed.
For preserving milk, cream,. alc, wine, or other perishable liquids a
small quantity of the aforesaid preserving liquid or solution is mixed
with them to prevent their fermentation.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said Claudius Stibbard Clark in the Great Seal
Patent Office on the 23rd November 1874.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, CLAUDIUS
STIBBARD CLARK, of Hind Street, Poplar, in the County of Middlesex,
send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent bearing date the Twenty-third day of May, in the year of
our Lord One thousand eight hundred and seventy-four, in the thirty-
seventh year of Her reign, did, for Herself, Her heirs and successors,

page_text: '
give and grant unto me, the said Claudius Stibbard Clark, Her special
licence that I, the said Claudius Stibbard Clark, my executors, admini-
strators, and assigns, or such others as I, the said Claudius Stibbard
Clark, 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
"AN IMPROVED PROCESS FOR THE PRESERVATION OF MEAT, FISH, AND
OTHER ARTICLES OF FOOD, AND SIMILAR PERISHABLE SUBSTANCES," upon the
condition (amongst others) that I, the said Claudius Stibbard Clark,
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 Claudius Stibbard Clark, 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 :-
The said Invention relates to the preservation of meat, fish, poultry,
game, and other articles of food, and similarly perishable substances, by
treating them with the liquid or solution herein described.
This solution is made as follows:-I take bi-sulphite of lime and add
to it a small quantity of crystallized sugar, or other saccahrine matter,
saltpetre, common salt, and limestone, or other suitable alkali or
alkaline substance. This bi-sulphite of lime is the liquid commercially
so called,
Instead of bi-sulphite of lime I may use the hypo-sulphite of lime.
The limestone, saltpetre, salt, or alkali, are used for the purpose of
destroying the naturally offensive smell of the bi-sulphite and making
the liquid inodorous, or nearly so, and preventing any oxidizing and
bleaching effect of the said liquid. The proportions of these ingredients
5 will vary according to the specific gravity of the bi-sulphite or hypo-
sulphite, and the nature of the substance to be preserved, but I have

page_text: found the following to answer well, namely, bi-sulphite or hypo-sulphite
of lime, specific gravity 10.30 to 10-80, one gallon; grey limestone, one
pound; saltpetre, two ounces; salt, six ounces; and sugar, two ounces;
but I wish it understood that I do not limit myself strictly to these
proportions. The said solution in this condition may be supplied in
casks or other suitable vessels for the market, but before being used it
should be diluted with water in the proportion of two parts water to one
of the solution, or with more or less water as may be required.
The meat, fish, or other substance to be preserved, when intended for
exportation or for long keeping is immersed in the aforesaid liquid or
solution. When the said liquid or solution is diluted with water in the
proportion of about four parts of water to one part of solution it may be
used in all cases where ordinary salt brine is now employed for the
preservation of meat; but when it is desired to protect the meat, fish, or
other substance for a short time only, as, for instance, while exposed for
sale or while being kept in the house in warm weather, the aforesaid
liquid or solution undiluted is applied to the meat or other substance by
a sponge or brush; or I may envelope the meat or other substance
to be preserved in a suitable cloth or fabric saturated with the said
liquid or solution. The time required for the immersion in the said
liquid or solution of the meat or other substance to be preserved, or for
the application of the said liquid to the surface of the meat or other
substance, will depend on the length of time for which it is required to
keep the said meat or other substance.
:
When applied to meat or fish the said solution will not only arrest the
process of putrefaction but will restore to a fresh and good condition
parts already slightly tainted.
For preserving milk, cream, ale, wine, and other fermenting and
perishable liquids, a small quantity of the aforesaid preserving liquid or
solution is mixed with them to prevent their fermentation.
By my Invention I so protect the meat, fish, or other substance that
the same will not oxidize on exposure to the air, and will be devoid of
any offensive smell, and the natural colour and flavour of the meat will
be retained.
Having thus fully described my said Invention and the manner of 3
performing the same, I wish it understood that I claim, the preservation

page_text: of meat, fish, and other articles of food or similar perishable substances,
by immersing them in or otherwise treating them with the aforesaid
liquid or solution, as herein set forth.
In witness whereof, I, the said Claudius Stibbard Clark, have
hereunto set my hand and seal, this Twenty-first day of
November, in the year of our Lord One thousand eight hundred
and seventy-four.
CLAUDIUS STIBBARD CLARK. (L.S.)
Witness,
JAS. EDWARDS,
8, Southampton Buildings,
London.