Improvements in Salting and Smoking Meat (also Applicable, wholly or partially, to the Curing of Certain Species of Fish, Game, and Poultry), and in the Construction of Appliances for Effecting the same.
Year: 1888

page_text: Date of Application, 6th Dec., 1888
Complete Specification Left, 6th Sept., 1889-Accepted, 26th Oct., 1889
PROVISIONAL SPECIFICATION.
[Communicated from abroad by VICTOR CORNET, of the Ardennes, and ALICE
JONES, of 12, Rue Notre Dame des Victoires, Paris, both of the Republic of
France, Operative Chemists.]
Improvements in Salting and Smoking Meat (also Applicable, wholly
or partially, to the Curing of Certain Species of Fish, Game,
and Poultry), and in the Construction of Appliances for Effecting
the same.
I AUGUSTUS COLLINGRIDGE of 87 New Oxford Street London in the County of
Middlesex Operative Chemist, do hereby declare the nature of this invention to be as
follows:-
First For the ordinary process of drysalting which at present is usually
effected by rubbing in loose salt with the open hand, whereby the close contact of
the latter with the meat is frequently the cause of contaminating the same as well
(in certain known cases) as of the propagation of contagious disease I substitute the
following mode. 1 provide a rectangular oblong trough having its sides and ends
parallel with each other of convenient dimensions proportionate to the scale on which
I operate (which trough may be constructed of Wood, Metal or Porcelain) the
opposite ends being traversed in the line of the axis of the trough with one or
more shafts-working through stuffed axle boxes. The portion of the shafts within
the trough are fitted with open work cages or cradles of varying dimensions and so
constructed that the pieces of meat they are intended to hold can be inserted and
removed at will, at the same time being firmly held in position therein during the
process of salting by means of clamps or ligatures.
The apparatus with the meat in the cages being properly adjusted, the trough is
filled in with sufficient loose dry salt to cover the meat over to the extent of a few
inches above the same. An easy fitting moveable inside cover is then placed over all,
and weighted, or kept down by springs, sufficiently to steady the contents of the trough
during working and to secure a uniform pressure, equivalent at the least, to that of
the hand. A rotary motion being then communicated to the shafting by manual or
engine power; the meat is caused to revolve rapidly in contact with the surrounding
salt in which it is embedded-being thereby more effectually, economically, quickly,
and cleanly salted than is possible by hand labour. Instead of the horizontal working
as above described (which system, where space permits, I greatly prefer in practice)
a similar effect may be produced by vertical shafts fitted and working on substantially
the same principles in cylindrical vessels of adequate depth.
Secondly-When the meat is intended to be submitted to that stage of curing
which consists of steeping it in simple brine or some compound Pickling fluid–I pack
the pieces in a receptacle constructed after the following fashion. This receptacle
which is intended to serve as a salting tank may be constructed of any suitable
material capable of withstanding great internal pressure, such as boiler plates for
example-but preferentially I recommend its construction of well seasoned, carefully
selected stout Dantzic or Limousin Oak Staves. I build it of a cylindrical form
having its greatest diameter in its central body tapering away towards both ends until
the extremities finish in the form of hollow truncated cones, adapted to enter a solid
close fitting conical cap, with projecting neck bored out in the line of the axis of the
receptacle (which represents when thus constructed what may justly be termed a
headless cask) and tapped in its chase as a femalo screw so as to admit of hollow axles
being screwed in tightly-These hollow axles should" project sufficiently beyond the
extremities of the headless cask to work freely on corresponding bearings contained
in fixed upright standards intended to sustain the receptacle when filled-and to

page_text: admit of stop cocks being fitted outside the standards-so that in turn they may serve
for the purposes of supply or exhaust pipes as required-If preferred the cap and
hollow axle may be constructed in one piece by a simple sufficient prolongation being
given to the neck of the cap to answer the necessary requirements.
If the 'receptacle or headless cask is constructed of wooden staves it should
necessarily be very strongly, hooped, and also in every case constructed with a manhole
of sufficient area to admit of the entry and withdrawal of the largest pieces of meat
intended for steeping; such manhole being so arranged as when closed to be perfectly
air and gastight. The meat being properly packed-and the stop cocks shut, the
receptacle should then be sufficiently filled with the brine or other pickling fluid so
as to leave as few dry inches as possible and the manhole being properly closed-one
of the hollow axles is then brought into connection by means of an overhead pipe
and ordinary junction couplings with a duly charged Generator of Carbonic Acid
Gas (such as is in common use in the manufacture of Aerated Waters) and the stop
cocks of the Generator and of the hollow axle being simultaneously opened, a flow
of Carbonic Acid Gas is admitted to the interior of the meat receptacle until
according to the indication of a Pressure Gauge a sufficient number of atmospheres
(say preferably about seven) of Gas has been driven in when the supply may be
shut off, and any surplus Gas of the production of which the Generator may be
capable, can be diverted by ordinary mechanical arrangements into an adjacent
Gasholder of ordinary construction and stored up for future service.
If preferred-the meat being duly packed-the manhole closed and the stop cocks
adjusted as above described the liquor may be aerated separately in a Gas holding
tank to the desired atmospheric elevation and allowed to flow into the meat through
one of the hollow axles, but this practice I do not recommend as equal in satisfactory
results to the preceeding method. When fully charged with Gas under either of the
foregoing systems and disconnected from the Generator or the Gasholder, as the case
may be, an occasional slow rotary motion communicated to the meat receptacle will
be found advantageous.
Thirdly When the meat by one or the other of the foregoing modes of treatment
described, is deemed sufficiently impregnated with salt to be ripe for undergoing the
final stage of curing by the smoke of wood (or other material of a vegetable nature)
I employ a Columnar formed still with a moveable head, and fitted in the interior with
mechanical facilities such as hooks or perforated shelves for allowing the pieces of meat
intended for smoking to be freely suspended therein. This still is open at the base,
the moveable head at the same time, being connected when in position for work with
a condensing worm of ordinary construction. The firing matter, of whatever material
it may consist, is piled on a horizontal flat iron plate covering a small furnace. The
Columnar still with the meat inside is then (by means of some suitable hoisting and
lowering tackle) hoisted over and lowered down with its open base resting on the
Plate-the pile of fuel inside. In order to facilitate the operation of what is technically
known as luting," the plate should be fitted with a strong wrought raised iron
ring having a broad flange rivetted to the plate-its form and diameter corresponding
to the form and diameter of the base of the open Columna so as to receive the latter
within its area easily. The head being adjusted and connection established with the
condenser, and the necessary luting accomplished-the furnace may be lighted, and
as the process of destruction distillation proceeds, the liberated fumes having performed
their duty to the meat, are, in lieu of being wasted and vitiating the surrounding
atmosphere, finally converted by condensation into a bye product of commercial
value.
Dated this Sixth day of December 1888.

page_text: COMPLETE SPECIFICATION.
Improvements in Salting and Smoking Meat (also Applicable, wholly
or partially, to the Curing of Certain Species of Fish, Game,
and Poultry), and in the Construction of Appliances for Effecting
the same.
1, AUGUSTUS COLLINGRIDGE, late of 87 New Oxford Street, but now of Alderman
House, Charing Cross Road in the County of Middlesex, Operative Chemist &
Electrical Engineer, 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 object of my invention is to effect improvements in the method of drysalting,
steeping, pickling and smoking or curing meat, fish, game, and poultry; all hereinafter
included in the word "meat."
The ordinary process of drysalting is usually effected by rubbing in loose salt
with the open hand. This method has been frequently found to be a cause of con-
tamination of the materials so treated, and also, (in certain known cases) to propagate
contagious diseases.
In carrying out my invention, so far as it relates to this process (commonly called
drysalting) provide a trough (preferably rectangular) of convenient dimensions,
suitable to the scale on which it is intended to operate.
This trongh may be constructed of wood, metal, porcelain, or other suitable
materials.
One or more shaft or shafts is or are fitted in and to this trough, the ends of
which pass. out through the sides or ends, and are suitably fitted with and supported
by stuffing boxes and bearings. Inside the trough the shaft or shafts is or are fitted
with open work cages or cradles of varying dimensions, and so constructed that the
meat they are intended to hold can be conveniently inserted and removed at will,
at the same time being firmly held in position therein, during the process of salting,
by means of clamps or ligatures. The apparatus, with the meat in the cages, being
properly adjusted, the trough is filled in with sufficient loose dry salt to cover the
meat over to the extent of a few inches. An easy fitting movable inside cover is
then placed over all, and weighted or kept down by springs, so as to efficiently
steady the contents of the trough, while working, and to secure uniform pressure
equivalent at least to that of the hand. A rotary motion is then communicated to
the shafting by manual or engine power, whereby the meat is caused to revolve in
contact with the surrounding salt in which it is embedded. The meat is thereby
more effectually, economically, speedily, and cleanly salted than is possible by hand
labor.
Although I prefer the horizontal arrangement of working, as above described,
where space permits, it is obvious that the shafts may be fitted vertically or diagonally
in cylindrical or other vessels of suitable dimensions.
When the meat is intended to be submitted to that stage of curing which consists
in steeping it in brine or in some compound pickling fluid, I pack the pieces in a
receptacle which is intended to serve as a salting tank. This receptacle is constructed
of any suitable material, and of a suitable form to sustain great internal pressure.
For this purpose
prefer a vessel formed of well seasoned and carefully selected
stout Dantzic or Limousin oak, and of a barrel form, having its greatest diameter
midway between the two ends. This vessel is formed to receive movable ends or
covers, so arranged that by means of bayonet joints, or sectional screw threads, a
partial rotation of the ends secures them both airtight and watertight. Tubular
axles are fitted to the ends of this vessel, which axles work in suitable bearings so
as to sustain the vessel, and allow of its rotation when required. The axles project
beyond the bearings so as to admit of stopcocks being fitted outside the bearings,
which axles thus serve the purposes of supply or exhaust or eduction pipes, as required.
In some cases the cap and tubular axle may be made in one piece.

page_text: when the cask is constructed of wooden staves, it is necessarily very strongly
hooped. A manhole is also provided of sufficient area to admit of the entry and
withdrawal of the largest pieces of meat intended for steeping: the manhole being
provided with a suitable manhole cover, capable of being closed and rendered air and
watertight.
The meat being properly packed and the stop cocks shut, the receptacle is then
nearly filled with brine or other pickling fluid. The manhole cover is then fitted and
properly closed. One of the tubular axles is then connected, by means of an overhead
pipe and ordinary junction couplings, with a duly charged generator or reservoir of
carbonic acid gas, and the stop cocks of the generator and of the hollow axle being
simultaneously opened, a flow of carbonic acid gas is admitted to the interior of the
meat receptacle until. according to the indication of a pressure gauge, a sufficient
number of atmospheres (say, preferably about 7) of gas has been driven in, when the
supply may be shut off.
In some cases the liquor may be aërated separately in a gas holding tank to the
required pressure, and then allowed to flow into the receptacle through one of the
tubular axles; but I prefer the method above described.
When fully charged with gas as aforesaid and disconnected from the reservoir, an
occasional slow rotary motion of the meat receptacle will be found advantageous.
The vessel may be otherwise mounted and agitated by other means.
When the ineat by one or other of the foregoing methods of treatment, is deemed
sufficiently impregnated with salt to be ripe for undergoing the final stage of curing
by the smoke of wood or of other material of a vegetable nature, I employ a columnar
formed still with a movable head, and fitted in the interior with meclianical facilities,
such as hooks or perforated shelves, for allowing the pieces of meat intended for
smoking to be freely suspended therein. This still is open at the base. The movable
head is connected, when in a position for work, with a condensing worm of ordinary
construction.
The firing matter (of whatever material it may consist) is piled on a horizontal flat
iron plate, covering a small furnace.
The column with the meat inside, is then (by means of some suitable hoisting and
lowering tackle) hoisted over and lowered down with its open base resting on the plate,
the pile of fuel being inside.
In order to facilitate the operation of what is technically known as "luting" the
plate should be fitted with a strong raised wrought iron ring, having a broad flange
rivetted to the plate; its form and diameter corresponding with the form and diameter
of the base of the column, so as to receive the latter within its area easily.
The head being adjusted, and connection established with the condenser, and the
necessary luting accomplished, the furnace may be lighted and as the process of
destructive distillation proceeds, the liberated fumes perform their function upon the
meat. After having so operated upon the meat, these fumes are (in lieu of being
wasted and allowed to vitiate the atmosphere) finally converted by condensation into
a bye-product of commercial value, such as crude pyroligneous acid.
The application of my invention to the above mentioned purposes, has the effect
of entirely destroying the germs of trichini.
And in order that my said invention may be particularly described and ascertained
reference is hereby made to the accompanying drawings in which similar letters of
reference indicate corresponding parts.
Fig. 1 is a sectional elevation of my improved horizontal drysalting machine, with
an open cradle mounted upon a horizontal shaft. Fig. 2 is a sectional elevation of a
similar machine, having the open cradle mounted upon a vertical shaft, Fig. 3 is an
elevation of the tapered receptacle for brine, meat and gas, and Fig. 4 is an elevation
partly in section of my improved smoking apparatus with the condenser attaclied.
Referring to Fig. 1, a is a rectangular trough, b is a horizontal axle, sustained in
bearings, as shown, and fitted with a stuffing box at f. c is a cradle fitted to the
axle b, and rotating therewith. The cradle is so formed that joints of meat may be
readily inserted therein, and held by clamps or ligatures, in such a manner that the

page_text: brine obtains free access thereto whether rotating or stationary. The trough is filled
with loose dry salt to about the level of the cover d. This loose cover rests upon the
salt, and is pressed down to any required pressure by means of weights e é or by
suitable springs.
Referring to Fig. 2 a is a cylindrical vessel fitted with a vertical axle b and
operating in a similar manner to the foregoing, with the exception that vertical
motion is substituted for horizontal.
These machines may be worked by hand, as shown at g in Fig. 1, or by a pulley gl
as shown in Fig. 2.
Fig. 3 is an elevation of the tapered vessel in which the meat is steeped in brine,
and the brine is aërated under pressure. i is the barrel mounted upon standards h h.
The two ends are tubular, and are fitted with glands at 1, to form stuffing boxes
for receiving the pipes o p as shown. The pipe o is fitted with a stop cock m and is
used to discharge some of the brine or to lower the pressure when required. The
pipe p is also fitted with a stop cock m² and a pressure gauge n. This pipe is used
to admit carbonic acid gas under pressure, from any suitable source, k is an air
and water tight manhole for inserting and withdrawing the meat, and for emptying
the vessel. The vessel i may be occasionally rotated.
Referring to Fig. 4 is the still for smoking the meat. ss are the brick piers
enclosing the furnace t. u is the movable head having a ring u for convenience in
hoisting the same. ww are movable joints or unions for connecting and disconnecting
the pipe. is the condenser fitted with a coil of pipe, from which the products of
the condensed vapour are drawn by the tap .
is a plate over the furnace, and is fitted with a strong wrought iron ring r
whereby the still is firmly held in position. y y are brackets and hooks for sustaining
the meat to be operated upon. Suitable doors (not shown) are provided for inserting
and removing the meat.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
1. The improved method of drysalting, by means of troughs a a, fitted with
rotating cages or cradles c and other appliances, substantially as hereinbefore described
and illustrated by Figs. 1 and 2 of the drawings.
2. The improved method of steeping or pickling by means of a rotating vessel
capable of sustaining internal pressure, and supplied with liquids and gas, or
aerated liquids, substantially as herein before described, and illustrated by Fig. 3 of
the drawings.
3. The improved method of smoking or curing by means of the apparatus and
appliances hereinbefore described and illustrated by Fig. 4 of the drawings.
4. The manufacture and use of the several forms of apparatus substantially as
hereinbefore described and illustrated by the drawings.
5. The improvements in salting and smoking meat (also applicable wholly or partially
to the curing of certain species of fish game and poultry) and in the construction of
appliances for effecting the same, substantially as herein before described and illustrated
by the drawings.
Dated
1
1000