IMPROVE. MENTS IN PRESERVING ANIMAL OR VEGETABLE MATTERS, WHETHER FLUID OR SOLID, IN A WHOLESOME AND EDIBLE CONDITION WITHOUT MATERIAL LOSS OR CHANGE OF THEIR NATURAL FLAVOR
Year: 1867

page_text: LETTERS PATENT to William Clark, of 53, Chancery Lane, in the County
of Middlesex, Fugineer and Patent Agent, for the Invention of "IMPROVE.
MENTS IN PRESERVING ANIMAL OR VEGETABLE MATTERS, WHETHER FLUID OR
SOLID, IN A WHOLESOME AND EDIBLE CONDITION WITHOUT MATERIAL LOSS OR
CHANGE OF THEIR NATURAL FLAVOR."-A communication from abroad by
Lewis Hobart Spear, of Braintree, in the County of Orange, State of
Vermont United States of America
ealed the 2nd July 1867, and dated the 9th February 1867.
PROVISIONAL SPECIFICATION left by the said William Clark at the
Office of the Commissioners of Patents, with his Petition, on the 9th
February 1867.
I, WILLIAM CLARK, of 53, Chancery Lane, in the County of Middlesex,
Engineer and Patent Agent, do hereby declare the nature of the said
Invention for "IMPROVEMENTS IN PRESERVING ANIMAL OR VEGETABLE MATTERS,
WHETHER FLUID OR SOLID, IN A WHOLESOME AND EDIBLE CONDITION WITHOUT
MATERIAL LOSS OR CHANGE OF THEIR NATURAL FLAVOR," to be as follows:-
This Invention consists of a new and improved mode of preserving animal
or vegetable matters, whether fluid or solid, in a wholesome and edible condition
for food or for beverage without material loss or change of their natural flavor.
After many years of careful and laborious experiments with various anti-
septic materials known to be friendly to man when taken into his stomach
with food I have discovered that animal or vegetable matters, either solid or
fluid when subjected to the action of either of the within-named solutions can
[Prid

page_text: be preserved in a wholesome and edible condition for food or for beverage
without material loss or change of their natural flavor.
The nature of this Invention consists, first, in subjecting animal or vegetable
matters to the action of a solution of a mixture of boracic acid and sul-
phurous acid in connection with an alkali and water for the purpose of
preserving the said animal or vegetable matters in a pure and wholesome
condition for food.
Secondly, in subjecting animal or vegetable matters to the action of a
solution of boracic acid in combination with an alkali and water for the
purpose of preserving said animal or vegetable matters in a pure and whole-
some condition for food.
Thirdly, in subjecting animal or vegetable matters to the action of a
solution of boracic acid in water for the purpose of preserving said animal
or vegetable matters in a pure and wholesome condition for food.
The object of this Invention is to supply at a comparatively small cost a
wholesome and agreeable food to persons living in densely populated countries
or cities from other and remote localities where the population is spare, and
where fish, flesh, fowl, fruit, and vegetables are abundant and cheap, and also
to preserve matters of domestic production or use in a sweet and wholesome
condition through such seasons of the year and through such periods of time
as would under ordinarycircumstances produce fermentation and putrefaction.
Having stated the nature of this Invention, and its chief objects, I will
proceed to describe the manner in which I have carried it out, and for con-
venience of reference I will designate by numbers the different preserving
solutions which I make and use."
Solution Number 1.-The solution of a mixture of boracic acid and sul-
phurous acid in connection with an alkali and water I make in the following
manner-I first make a saturated solution of good commercial borax in
water, and then force into the said saturated solution a stream of sulphurous
acid gas by means of a pump and pipe or other means connected with the
done of a furnace where I burn the sulphur to generate the said gas; I
continue to force said gas into the said solution until it is rendered neutral,
which I determine by testing with litmus paper in the ordinary way.
Solution Number 2.-The solution of sulphurous acid in combination with
an alkali and water I make by dissolving pure crystals of sulphite of soda in
water until the specific gravity of said solution will mark from five to thirty-
five degrees by Beaumé, according to the strength or specific gravity
desired, and I neutralize said solution with sulphurous acid.
Solution Number 3.-1 he solution of boracic acid in combination with an

page_text: alkali and water I make by dissolving good commercial borax in water until
said solution is saturated, and I neutralize said solution with boracic acid.
Solution Number 4.-The solution of boracic acid and water I make by
dissolving the pure crystals of boracic acid in water to saturation.
The antiseptic power of each of the above-named solutions may be
diminished or increased by diminishing or increasing its specific gravity.
The. before-named solution, Number 1, may be made by dissolving the
crystals of borax and the crystals of sulphite of soda in water, and then
neutralizing said solution with sulphurous acid; but I prefer making said
solution in the manner herein-before stated.
For preserving animal matter I prefer to use solution Number 1, and for
preserving vegetable matter I prefer to use solution Number 2; but I have
had good results from the use of the other solutions. Any animal whose
flesh I wish to preserve may be killed and dressed in the usual way, and cut
into pieces of the same dimensions as those usually cut for making "salt
beef" The said pieces I immerse for 24 hours in a bath made of solution
Number 1, diluted with water till its specific gravity marks five degrees by
Beaumé, contained in a wooden cistern or other suitable vessel of capacity
sufficient to allow the said pieces to be completely covered by said solution.
After being immersed 24 hours or more I take said pieces out of said
solution and put them into ordinary "beef barrels " or other suitable vessels,
taking care to leave sufficient room in said barrels to allow said pieces
placed therein to be. completely covered by a fresh quantity of solution
Number 1, of degrees by Beaumé, which I pour into said barrels and over
said pieces. Said barrels are now headed up in the usual manner, and so
kept till the said pieces are wanted for the table for food, when they may
be taken out, rinsed in fresh water for a minute or two, and cooked in any
manner desired. Fish, fowl, birds, and all similar animals may be preserved
in the manner above stated for preserving meat.
When I desire to preserve animals entire to be used for food I proceed as
follows:-The animal is bled by severing one of the carotid arteries, and its
body suspended in a vertical position by the hind legs that the discharge of
blood may be rapid and complete. Immediately after the blood has been
discharged I lower the body of the animal to a horizontal position and elevate
the head, and especially the nose, so that said head shall be higher than the
body; I do this for the purpose of preventing the escape and waste of. the
preserving solution through the lungs and windpipe at the nostrils. Into that
part of the severed artery leading in the direction of the heart I insert a tube
or pipe, and firmly secure it there by a suitable ligature for the purpose of

page_text: preventing any escape of the solution at the joining of said artery and tube.
The other part of said severed artery leading in the direction of the head I
firmly close by a suitable ligature to prevent any flow and waste of the solution
in that direction; then with a suitable pump or equivalent means either of
the above-named solutions, but by preference solution Number 1, of specific
gravity 5 degrees by Beaumé, is injected until the arteries and veins are com
pletely filled, the solution being kept all the time, during the operation of
injecting, at a temperature of 100 degrees by Fahrenheit by means of a coil
of pipe heated by steam or other suitable means. For every pound of the
"live weight" of the animal I inject two ounces of the said solution; the skin
or hide of the animal should not be removed until the flesh has absorbed the
solution, which will require from thirty minutes to three hours, according to
the weight and bulk of the animal. After a sufficient time has elapsed for
the absorption of the solution I again suspend the animal and remove the hide
and entrails in the ordinary way. Meat thus prepared will keep sweet for a
long time, even in hot climates, but when I wish to keep it for years I cut it
in pieces and pack in barrels, and cover it with a solution of the same kind
and of the same specific gravity as that which was injected into it.
Birds or fowl whose "live weight" is more than one pound, or whose
arteries are large enough to permit of their being injected, may be preserved
entire by injecting into their arteries and veins the same kind of solution, and
the same quantity for every pound of the "live weight" of said birds or fowl
that I use for preserving meat as herein above stated.
Birds or fowls whose "live weight" is less than one pound, or whose arteries
are too small to permit of their being injected, may be preserved entire by
injecting said solution into their crops and intestines, using the same kind
of solution and the proportionate quantity as above stated for meat.
To preserve oysters I thoroughly mix with them three ounces of solution
Number 1, of specific gravity 5 degrees by Beaumé for every pound of said
oysters.
To preserve lobsters, I boil them from thirty to forty minutes in solution
Number 1, of specific gravity 5 degrees Beaumé, and then pack in suitable
vessels and cover them with said solution same as meats.
Animal substance treated as above described remains sweet for a long time
after it is cooked. When it is designed to supply poeple on a journey, or an
army on the march, it can be cooked and put in suitable vessels and covered
with the soup the same as fruit is with syrup.
To preserve milk, say for six days, I mix with it twenty-five ounces of solution
Number 1, specific gravity 5 degrees Beaumé for every one hundred pounds

page_text: of milk; and to preserve one hundred pounds one month I mix with it fifty
ounces of said solution, and the same proportion for a longer time. If the
above solution is made to mark 18 degrees by Beaumé instead of 5 degrees a
much less quantity of said solution may be used, six and one-fourth ounces of
1 Beaumé being equal to twenty-five ounces of 5 Beaumé.
In preserving fruits and vegetable it is best to prepare them in the manner
heretofore practised for preserving them in hermetically sealed vessels, by
cooking them a little less than if to be immediately used on the table, or until
they are thoroughly scalded through; then take the partially cooked vegetable
or fruit out of the kettle in which they have been scalded and place them in
the vessels in which they are to be kept, leaving the juice or syrup in which
they were cooked in said kettle; now add to said juice or syrup one ounce
of solution Number 2, specific gravity 18 Beaumé, for every eight pounds of
said vegetable or fruit with the juice weighed before scalding, and thoroughly
mix said solution with said syrup or juice; then pour said juice or syrup upon
said scalded vegetable matter or fruit until it is completely covered; then cork
the vessels containing said vegetable matter, or cover said vessels with cloth or
paper to keep out dust and insects. If there is not sufficient juice or water
left in said kettle after removing said vegetable matter to cover the said fruit
or vegetables, water must be added when the said solution is introduced and
well mixed with said solution.
In making sauce of small fruits the same solution, Number 2,specific gravity
18 Beaumé, may be added to the said fruit while in the kettle and well mixed.
Tomatoes to be preserved should be first scalded and peeled, and then put
into the kettle and kept boiling until well cooked, and care should be taken
to stir them well after the solution is added that said solution may completely
permeate them.
Cider and wine after attaining the flavor desired may be preserved by
adding the above solution, Number 2, specific gravity 18 Beaumé, at the rate
of one ounce of said solution to three gallons of said cider or wine, cork tight,
and set away in a cool place.
When it is desired to preserve animals entire and not to be used for food
but for specimens or for dissection, and where the flavor is not important, I
proceed as follows:-I take any desired quantity of solution number 2, and
putting it into any suitable vessel I then force into the said solution a stream
of sulphurous acid gas, making what I call my "concentrated preserving
solution."
Animals entire may be preserved by injecting said concentrated solution
into the arteries and veins in the manner herein-before described.

page_text: And human bodies may be embalmed by injecting the said concentrated
preserving solution into their arteries and veins, but when I wish to preserve
a human body for a great length of time or for years, about three days after
the said concentrated solution has been injected I inject a fresh supply of the
said solution equal in quantity to the first, or about ten per cent. by weight
of the said solution to the weight of said human body.
Animal or vegetable substances when treated in the manner as herein
described may be preserved in vessels that are not hermetically sealed, but
completely sealing said vessels is not objectionable.
The water used in making the above-uamed solutions should be pure.
If desired, the above-named solutions may be sweetened with sugar or
honey and flavored with spices to taste without detriment to their antiseptic
powers.
When fruits are required to be preserved in syrup one drachm of solution
Number 2, specific gravity 18 Beaumé, should be added and mixed with each
pound of syrup. I neutralize the preserving solutions, except the boracic acid
and solution Number 4, for the purpose of preserving the natural flavor of the
matter subjected to their action. The specific gravities herein named, and the
degrees of temperature herein stated, and the proportions of preserving
solutions herein directed to be used to the pound or any other named
quantity of matter to be treated are not rigid, each or all of them may be
varied considerably without seriously affecting the results.
Porcelain lined vessels are preferred for mixing the said preserving solu-
tions with vegetable matter while hot, and glass or stoneware vessels should
be used, though wooden vessels will answer for keeping said vegetable
matter in after having been mixed with said solutions.
I have used the said preserving solutions at various degrees of heat from
60 degrees Fahrenheit to the boiling point of said solutions, but with my
present experience I prefer to use said. solutions when treating animal
matters with them at a temperature of 100 degrees or 110 degrees Fahren-
heit, but in treating fruit and vegetables I use them at a temperature of
212 degrees Fahrenheit.
I do not intend to confine myself to the used of soda in connection or in
combination with sulphurous acid, nor to soda in connection or combination
with boracic acid, because many other compounds of sulphurous acid and
many other compounds of boracic acid will answer the same purpose very well,
but at present I prefer to use sulphite of soda and biborate of soda (borax)
herein-before stated; neither do I mean to confine myself to the use of sul-
phurous acid or boracic acid to neutralize the before-named-solutions, as other
as

page_text: SPECIFICATION in pursuance of the conditious of the Letters Patent, filed
by the said William Clark in the Great Seal Patent Office on the 31st
July 1867.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, WILLIAM
CLARK, of 53, Chancery Lane, in the County of Middlesex, Engineer and
Patent Agent, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Ninth day of February, in the year of our Lord One
thousand eight hundred and sixty-seven, in the thirtieth year of Her reign,
did, for Herself, Her heirs and successors, give and grant unto me, the said
William Clark, Her special licence that I, the said William Clark, my
executors, administrators, and assigns, or such others as I, the said William
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 "IMPROVEMENTS IN PRESERVING
ANIMAL OR VEGETABLE MATTERS, WHETHER FLUID OR SOLID, IN A WHOLESOME AND
EDIBLE CONDITION WITHOUT MATERIAL LOSS OR CHANGE OF THEIR NATURAL FLAVOR,"
a communication to me from abroad by Lewis Hobart Spear, of Braintree, in
the County of Orange, State of Vermont, United States of America, upon the
condition (amongst others) that. I, the said William 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.
per-
NOW KNOW YE, that I, the said William Clark, do hereby declare the
nature of the said Invention, and in what manner the same is to be
formed, to be particularly described and ascertained in and by the following
statement (that is to say) :-
This Invention consists of improvements in a new and improved mode of
preserving animal or vegetable matter, whether fluid or solid, in a wholesome

page_text: and edible condition without material loss or change of its natural flavor.
After many years of careful and laborious experiments with various antiseptic
materials known to be friendly to man when taken into his stomach with food
I have discovered that animal or vegetable matter, either solid or fluid, when
subjected to the action of either of the within-named solutions can be pre-
served in a wholesome and edible condition for food or for beverage without
material loss or change of its natural flavor.
The nature of this Invention consists, first, in subjecting animal or vegetable
matter to the action of a solution of a mixture of boracic acid and sulphurous
acid in connection with an alkali and water for the purpose of preserving
the said animal or vegetable matter in a pure and wholesome condition for
food.
•
Secondly, in subjecting animal or vegetable matter to the action of a solution
of boracic acid in combination with an alkali and water for the purpose of
preserving said animal or vegetable matter in a pure and wholesome condition
for food.
Thirdly, in subjecting animal or vegetable matter to the action of a solution
of boracic acid in water for the purpose of preserving said animal or vegetable
matter in a pure and wholesome condition for food.
The object of this Invention is to supply at a comparatively small cost a
wholesome and agreeable food to persons living in densely populated countries
or cities from other and remote localities where the population is sparse, and
where fish, flesh, fowl, fruit, and vegetables are abundant and cheap, and also
to preserve matters of domestic production or use in a sweet and wholesome
condition through such seasons of the year and through such periods of time
as would under ordinarycircumstances produce fermentation and putrefaction.
Having stated the nature of this Invention, and its chief objects, I will now
proceed to describe the manner in which I have carried it out, and for con-
venience of reference I will designate by number the different preserving
solutions which I make and use.
Solution Number 1.-The solution of a mixture of boracic acid and
sulphurous acid in connection with an alkali and water I make in the following
manner: 1 first make a saturated solution of good commercial boxax in water,
and then force into the said saturated solution a stream of sulphurous acid
gas by means of a pump and pipe, or other means connected with the dome
of a furnace, where I burn the sulphur to generate the said gas, and I continue
to force said gas into the said solution until it is rendered neutral, which I
determine by testing with litmus paper in the ordinary way.
Solution Number -The solution of sulphurous acid in combination with
.fi.

page_text: an alkali and water I make by dissolving pure crystals of sulphite of soda in
water until the specific gravity of said solution will mark from five to thirty-.
five degrees Beaumé, according to the strength or specific gravity desired,and
I neutralize said solution with sulphurous acid.
Solution Number 3.-The solution of boracic acid in combination with
an alkali and water I make by dissolving good commercial borax in water
until said solution is saturated, and I neutralize said solution with boracio
acid.
Solution Number 4.-The solution of boracic acid and water I make by
dissolving the pure crystals of boracic acid in water to saturation.
The antiseptic power of each of the above-named solutions may be
diminished or increased by diminishing or increasing its specific gravity. The
before-named solution Number 1 may be made by dissolving the crystals of
borax and the crystals of sulphite of soda in water, and then neutralizing said
solution with sulphurous acid; but I prefer making said solution in themanner
herein-before mentioned.
For preserving animal matter I prefer to use "solution Number 1," and for
preserving vegetable matter I prefer to use "solution Number 2; " but I have
bad good results from the use of the other solutions. Any animal whose
flesh I wish to preserve may be killed and dressed in the usual way and
cut into pieces of the same dimensions as those usually cut for making
"salt beef;" the said pieces I immerse for 24 hours, or more, in a bath
made of "solution Number 1," diluted with water till its specific gravity
marks five degrees, Beaumé, contained in a wooden cistern or other suitable
vessel of capacity sufficient to allow the said pieces to be completely covered
by said solution. After being immersed 24 hours or more I take said.
pieces out of said solution and put them into ordinary "beef barrels" or other
suitable vessels, taking care to leave sufficient room in said barrels to allow
said pieces placed therein to be completely covered by a fresh quantity of
solution Number 1 of 5 degrees Beaumé, which I pour into said barrels and
over said pieces; said barrels are now "headed up" in the usual manner and
so kept till the said pieces are wanted for the table for food, when they may
be taken out, rinsed in fresh water for a minute or two, and cooked in any
manner desired. Fish, fowl, birds, and all similar animals may be preserved
in the manner above stated for preserving meat.
When I desire to preserve animals entire to be used for food I proceed as
follows:-The animal is bled by severing one of the carotid arteries, and its
body suspended in a vertical position by the hind legs that the discharge of
blood may be rapid and complete. Immediately after the blood has been.

page_text: discharged Ilower the body of the animal to a horizontal position and elevate
the head, and especially the nose, so that the head shall be higher than the
body; I do this for the purpose of preventing the escape and waste of the
preserving solution through the lungs and windpipe at the nostrils. Into that
part of the severed artery leading in the direction of the heart I insert a tube
or pipe, and firmly secure it there by a suitable ligature for the purpose of
preventing any escape of the solution at the joining of said artery and tube.
The other part of said severed artery leading in the direction of the head I
firmly close by a suitable ligature to prevent any flow and waste of the
solution from that direction; then with a suitable pump or equivalent means,
either of the above-named solutions, but by preference "solution Number 1,'
of specific gravity 5 degrees Beaumé, is injected until the arteries and veins
are completely filled, the solution being kept all the time during the operation
of injecting at a temperature of 100 degrees Fahrenheit by means of a coil
of pipe heated by steam or other suitable means. For every pound of the
"live weight" of the animal I inject two ounces of the said solution. The
skin or hide of the animal should not be removed until the flesh has absorbed
the solution, which will require from thirty minutes to three hours according
to the weight and bulk of the animal. After a sufficient time has elapsed for
the absorption of the solution Iagain suspend the animal and remove the hide
and entrails in the ordinary way. Meat thus prepared will keep sweet for a
long time, even in hot climates; but when I wish to keep it for years I cut it
in pieces and pack in barrels, and cover it with a solution of the same kind
and of the same specific gravity as that which was injected into it
Birds or fowl whose "live weight" is more than one pound, or whose arteries
are large enough to permit of their being injected, may be preserved entire by
injecting into their arteries and veins the same kind of solution and the same
quantity for every pound of the "live weight "of said birds or fowl that I use
for preserving meat, as herein above stated.
Birds or fowl whose "live weight" is less than one pound, or whose arteries
are too small to permit of their being injected, may be preserved entire by
injecting said solution into their crops and intestines, using the same kind of
solution and the proportionate quantity as above stated for meat.
To preserve oysters I thoroughly mix with them three ounces of solution
No. 1, of specific gravity five degrees Beaumé, for every pound of said
oysters.
To preserve lobsters I boil them from thirty to forty minutes in solution
Number 1 of specific gravity 5 degrees Beaumé, and then pack in suitable
vessels and cover them with said solution same as meats. Animal substance
.

page_text: treated as above directed remain sweet for a long time after it is cooked.
When it is designed to supply people on a journey or an army on the march
it can be cooked and put in suitable vessels, and covered with the soup,
similar as fruit is with syrup.
To preserve milk, say for six days, I mix with it twenty-five ounces of solution
Number 1, specific gravity five degrees Beaumé, for every one hundred
pounds of milk; and to preserve one hundred pounds one month I mix with it
fifty ounces of said solution and the same proportion for a longer time. If the
above solution is made to mark 18 degrees Beaumé instead of 5, a much less
quantity of said solution may be used,six and one-fourth ounces of 18 degrees
Beaumé being equal to twenty-five ounces of 5 degrees Beaumé.
In preserving fruits and vegetables it is best to prepare them in the
mannor heretofore practised for preserving them in hermetically sealed vessels
by cooking them a little less than if to be immediately used on the table, or
until they are thoroughly scalded through; then take the partially cooked
vegetable or fruit out of the kettle in which they have been scalded and place
them in the vessels in which they are to be kept, leaving the juice or syrup in
which they were cooked in said kettle. Now add to the said juice or syrup one
ounce of solution Number 2,specific gravity 18 degrees Beaumé for every eight
pounds of said vegetables or fruit, with the juice weighed before scalding, and
thoroughly mix said solution with said syrup or juice; then pour said juice or
syrup upon the said scalded vegetable matter or fruit until it is completely
covered: then cork the vessel containing such vegetable matter, or cover said
vessels with cloth or paper to keep out dust and insects. If there is not
sufficient juice or water loft in said kettle after removing said vegetable
matter to cover the said fruit or vegetables water must be added when the
said solution is introduced and well mixed with said solution.
In making sauce of small fruits the said solution Number 2, specific
gravity 18 degrees Beaumé, may be added to the said fruit while in the
kettle, and well mixed.
Tomatoes to be preserved should be first scalded and peeled, and then
put into the kettle and kept boiling until well cooked, and care should be
taken to stir them well after 'the solution is added, that said solution may
completely permeate them.
Cider or wine after attaining the flavor desired may be preserved by adding
the above solution Number 2, specific gravity 18 degrees Beaumé, at the rate
of one ounce of said solution to three gallons of said cider or wine, cork"
tight, and set away in a cool place.
When it is desired to preserve animals entire and not to be used for food

page_text: but for specimens or for dissection, and where the flavor is not important, I
proceed as follows:-I take any desired quantity of solution Number 2, and
putting it into any suitable vessel, I then force into the said solution a stream
of sulphurous acid gas by the same means herein-before stated formakingsaid
solution until the said solution is completely saturated with the said sulphurous
acid gas, making what I call my "concentrated preserving solution."
Animals entire may be preserved by injecting said concentrated solution
into their arteries and veins in the manner herein-before described.
And buman bodies may be embalmed by injecting the said concentrated
preserving solution into their arteries and veins, but when I wish to preserve
a human body for a great length of time or for years, about three days after
the said concentrated solution has been injected I inject a fresh supply of
the said solution, equal in quantity to the first, or about 10 per cent. by
weight of the said solution to the weight of the said human body.
Animal or vegetable substances when treated in the manner as herein
described may be preserved in vessels that are not heremetically sealed,
but completely sealing said vessels is not objectionable.
The water used in making the above-named solutions should be pure. If
desired the above-named solutions may be sweetened with sugar or honey,
and flavored with spices to taste without detriment to their antiseptic powers.
When fruits are required to be preserved in syrups one drachm of solution
Number, specific gravity 18 degrees Beaumé, should be added and mixed
with each pound of syrup. I neutralize the preserving solutions, except the
boracic acid and solution Number 4, for the purpose of preserving the natural
flavor of the matter subjected to their action. The specific gravities herein
named, and the degrees of temperature herein stated, and the proportions of
preserving solution herein directed to be used to the pound, or any other
named quantity of matter to be treated, are not rigid, and each or all of
them may be varied considerably without seriously affecting the results.
Porcelain lined vessels are preferred for mixing thesaid preservingsolution
with vegetable matter while hot, and glass or stoneware vessels should be
used, though wooden vessels will answer, for keeping said vegetable matter
in after having been mixed with said solution.
I have used the said preserving solutions at various degrees of heat, from
60 degrees Fahrenheit to the boiling point of said solutions, but with my
present experience I prefer to use said solutions when treating animal matter
with them at a temperature of 100 degrees to 110 degrees Fahrenheit; but
in treating fruit and vegetables I use them at a temperature of 212 degrees
Fahrenheit.

page_text: Having described the nature of this Invention, and themannerof performing
the same, I wish it to be understood that I do not intend to confine myself to
the use of soda in connection or in combination with sulphurous acid, nor to
soda in connection or combination with boracic acid, because many other
compounds of sulphurous acid, and many other compounds of boracic acid
will answer the same purpose very well; but at present I prefer to use
sulphite of soda and biborate of soda (borax), as herein-before stated;
neither do I mean to confine myself to the use of sulphurous acid or boracic
acid to neutralize the before-named solutions, as other acids will answer,
but at present I prefer to use the acid above named for that purpose, and
that what I claim as the Invention to be protected by the herein-before in
part recited Letters Patent is,-
First, I claim subjecting animal or vegetable matter to the action of a
solution of a mixture of borax (biborate of soda) or any other compound of
boracic acid in connection with sulphite of soda, or any other compound
of sulphurous acid, in the manner substantially as herein described for the
purpose herein specified.
Secondly, I claim subjecting animal or vegetable matter to the action of
a solution of sulphide of soda or any other compound of sulphurous acid, in
the manner substantially as herein described, for the purpose herein specified.
Thirdly, I claim subjecting animal or vegetable matter to the action of a
solution of borax (biborate of soda) or any other compound of boracic acid,
in the manner substantially as herein described, for the purpose herein
specified.
Fourthly, I claim subjecting animal or vegetable matter to the action of
a solution of boracic acid, in the manner substantially as herein described,
for the purpose herein specified.
In witness whereof, I, the said William Clark, have hereunto set my
hand and seal, this Ninth day of July, in the year of our Lord One
thousand eight hundred and sixty-seven.
W. CLARK. (L.S.)