IMPROVEMENTS IN PRESERVING ANIMAL AND VEGETABLE SUBSTANCES FOR FOOD
Year: 1855

page_text: LETTERS PATENT to Ebenezer Hartnall, of 1, St. Mary Axe, for the Inven-
tion of "IMPROVEMENTS IN PRESERVING ANIMAL AND VEGETABLE SUBSTANCES
FOR FOOD."
Sealed the 27th July 1855, and dated the 5th February 1855.
PROVISIONAL SPECIFICATION left by the said Ebenezer Hartnall at
the Office of the Commissioners of Patents, with his Petition, on the
5th February 1855.
I, EBENEZER HARTNALL, of 1, St. Mary Axe, do hereby declare the nature
of the Invention for "IMPROVEMENTS IN PRESERVING ANIMAL AND VEGETABLE
SUBSTANCES FOR FOOD" to be as follows:-
1. Take two-thirds gelatine and one-third treacle, and place both together
in a vessel heated by steam; the gelatine must be previously soaked in water
to enable the two to unite; add a small portion of spirit to remove the watery
particles.
2. Have another vessel at hand, containing a composition of two-thirds
treacle and one-third gélatine; this, having once boiled, must be kept in a
liquid state, by the smallest degree of heat being applied necessary for that
purpose.

page_text: Raise No. 1 composition up to the greatest degree of heat without its
actually boiling, then immerse the meat therein, and there let it remain for a
time sufficient to neutralise the gases, which time must be determined by its
size and weight, and the quantity of bone it contains.
When the heat is withdrawn from No. 1 vessel its internal heat will cause
the liquid to run off; it is therefore necessary to immediately immerse it in
No. 2 vessel, and there let it remain till it may be withdrawn with safety. On
being exposed to the air the substance becomes hardened, but is as elastic as
india-rubber. The next is hermetically sealed. A third coating may be
applied when the first has set, and the meat be immediately wrapped in
canvass, which firmly adheres to it.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Ebenezer Hartnall in the Great Seal Patent Office on the
4th August 1855.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, EBENEZER
HARTNALL, of 1, St. Mary Axe, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Fifth day of February, in the year of our Lord
One thousand eight hundred and fifty-five, in the eighteenth year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto me,
the said Ebenezer Hartnall, Her special licence that I, the said Ebenezer
Hartnall, my executors, administrators, and assigns, or such others as I,
the said Ebenezer Hartnall, 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 "IMPROVE-
MENTS IN PRESERVING ANIMAL AND VEGETABLE SUBSTANCES FOR FOOD," upon the
condition (amongst others) that I, the said Ebenezer Hartnall, by an instru-
inent in writing under my hand and seal, 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.

page_text: • NOW KNOW YE, that I, the said Ebenezer Hartnall, do hereby declare
the nature of the said Invention, and in what manner the same is to be per-
formed, to be particularly described and ascertained in and by the following
statement thereof (that is to say):-
1. Take two-thirds gelatine and one-third treacle, and place both together
in a vessel heated by steam; the gelatine must be previously soaked in water
to enable the two to unite; add a small portion of spirit to remove the watery
particles.
2. Have another vessel at hand containing a composition of two-thirds
treacle and one-third gelatine; this, having once boiled, must be kept in a
liquid state, by the smallest degree of heat being applied necessary for that
purpose.
Raise No. 1 composition up to the greatest degree of heat without its
actually boiling; then immerse the meat therein, and there let it remain for a
time sufficient to neutralize the gases, which time must be determined by its
size and weight, and the quantity of bone it contains.
When the heat is withdrawn from No. 1 vessel, its internal heat will cause
the liquid to run off; it is therefore necessary to immediately immerse it in
No. 2 vessel, and there let it remain till it may be withdrawn with safety. On
being exposed to the air the substance becomes hardened, but is as elastic as
india-rubber. The meat is hermetically sealed. A third coating may be
applied when the first has set, and the meat be immediately wrapped in
canvass, which firmly adheres to it.
Having thus stated the nature of the said Invention, I will proceed more
fully to describe the manner of performing the same.
1. Meat. Have in a vessel treacle and gelatine, in the proportion of three-
fourths treacle to one-fourth gelatine; bring this composition up by steam or
otherwise to 215° heat. Then, and not till then, immerse the meat therein,
keeping it down by means of a weight made to fit the vessel; let the meat
remain in this vessel for the space of fifteen minutes to each pound, when it
may be withdrawn. By this process the decomposing gases in the meat are
completely neutralized, and it has at the same time undergone a rapid process
of curing or pickling. On no account must the composition be allowed to boil,
and great care must be taken to have the heat uniform and regular. To
improve the flavour of the meat, salt, spices, garlic, &c. may be mixed with the
treacle. This meat may be smoked or otherwise dried.
2. When the meat is withdrawn, hang it up in a cool dry place for about
twenty-four hours, and wipe off with a sponge the moisture from the exterior ;
then immerse it in a vessel containing one-half treacle and one-half strong

page_text: gelatine, with a small portion of isinglass, dissolved together, and sufficiently
heated to be kept in a liquid state. This process hermetically seals the meat,
and causes it to retain its moisture.
3. When the coating has hardened on the exterior of the meat, re-dip it, and
then cover the surface with charcoal powder. This process protects the coat
from milldew, and facilitates the handling of the meat in packing.
4. Fish. Subject mackerel, salmon, cod-fisli, &c. to the same degree of
heat as in No. 1 process, but in olive oil; when cold hermetically seal them,
according to No. 2" process.
.
5. Vegetables coated according to No. 2 are protected is with a coat of"
'india-rubber from the influence of the external air.
1
-:
In witness whereof, I, the said Ebenezer Hartnall, have hereunto set my
hand and seal, this Fourth day of August, in the year of our Lord
One thousand eight hundred and fifty-five.
Witness,
JNO. ALCOCK.
EBENEZER HARTNALL. (L.S.)... 1