A NEW MODE OF APPLYING CERTAIN ANTI-PUTRESCENT AND FLAVORING SUBSTANCES TO MEAT
Year: 1834

page_text: TO ALL TO WHOM THESE PRESENTS SHALL COME, 1, DANIEL
RUTTER LONG, of Bath, in the County of Somerset, Chemist, send greeting.
WHEREAS His present most Excellent Majesty King William the Fourth,
by His Letters Patent under the Great Seal of Great Britain, bearing date at
Westminster, the Thirteenth day of November, in the fifth year of His
reign, did, for Himself, His heirs and successors, give and grant unto me,
the said Daniel Rutter Long, His especial license, full power, sole privilege
and authority, that I, the said Daniel Rutter Long, my exors, adiiors, and
assigns, or such others as I, the said Daniel Rutter Long, my exors, adñiors,
or assigns, should at any time agree with, and no others, from time to time
and at all times during the term of years therein expressed, should and law-
fully might make, use, exercise, and vend, within England, Wales, and the Town
of Berwick-upon-Tweed, my Invention of "A NEW MODE OF APPLYING CERTAIN
ANTI-PUTRESCENT AND FLAVORING SUBSTANCES TO MEAT;" in which said Letters
Patent is contained a proviso that I, the said Daniel Rutter Long, shall
cause a particular description of the nature of my said Invention, and in what
manner the same is to be performed, to be inrolled in His said Majesty's High
Court of Chancery within six calendar months next and immediately after the
date of the said in part recited Letters Patent, as in and by the same, reference
being thereunto had, will more fully and at large appear.

page_text: NOW KNOW YE, that in compliance with the said proviso, I, the said
Daniel Rutter Long, do hereby declare that the nature of my said Invention,
and the manner in which the same is to be performed, are particularly
described and ascertained in and by the following description thereof, that is
to say) -
-
My Invention consists in injecting certain anti-putrescent and flavoring pre-
parations into the blood-vessels by means of a force pump. In this way the
whole of the animal becomes impregnated instantaneously. I recommend the
mouth of pipe leading from the pump to be inserted into the heart, but if that,
by any chance, is torn or cut so as to be unfit for it, then inject into the large
vessels. I also recommend the operation to be performed as soon as it can
after the animal is killed. Kill the animal by striking a blow on the head, or
by cutting the throat, according to the class of animal, then turn him on to his
right side and thrust the knife into the heart. The incision should be made as
near as possible to the breast bone, but not exactly upon it, about an inch to
the left of the centre of the bone, and it will pass casily through the cartilage
(or gristle) which joins it to each of the ribs. Let the cut be made, if possible,
between the ends of the sixth and seventh ribs, and the knife will generally
pass into the heart exactly in the spot I recommend to be made for the intro-
duction. When the animal has bled, which he will not appear to do freely,
(as the blood remains in the chest), with pigs, I recommend the scalding or
burning to be done as quickly as possible, and let him be scraped; then place
him upon his back on a clean bench, and carefully open the chest through the
whole length of the blade bone. Be sure not to cut the heart or any of the
large vessels. The greatest danger, if any, is near the throat, for, unless the
knife goes very cautiously, some of these will be divided, and the injection of
the fore part of the body rendered a very tedious operation. Having opened
the chest, place a stick between to keep it so, and cautiously open the pericar-
dium (membrance covering the heart), raise the heart with the left hand, turn
it a little to the right, and make an incision into the left ventricle, which is the
thickest and strongest part of the heart; let it be made near the point of the
hcart, and just large enough to admit the pipe of the force pump. If the cut,
which was first made after knocking down the animal, should happen to be in the
right spot, as is often the case, that will do, or only require enlarging. Having
the pump and preparation ready, introduce the pipe two or three inches into the
heart and press it round the pipe, then let a man steadily and gently pump, and,
having made incisions into the feet and nose, and cut off the tail, you will at
all those parts see the liquor ouse out as it is injected.
When no more can
be injected, which is known by its escaping from the heart, the operation is

page_text: finished, and the animal may be dressed as usual, and allowed to cool; but do
not divide him until he has hung some hours, or even till the next day, unless
to be consumed. The more the animal is divided of course more fluid escapes-
without acting upon the meat. In case of the large blood-vessels being cut or
broken, the liquor is forced into the cavity of the chest and has no effect on the
body of the animal; you must then carefully inject the hinder part of the body
through the posterior aorta (the pipe passing down by the back bone), and
afterwards the upper part of each division of the large vessels, fixing a smaller
mouth pipe on to the pipe. In this case, generally speaking, I would not for
small animals recommend an attempt at injecting the fore part, as it would
hardly pay the trouble, but to inject the hinder is a most simple and easy pro-
cess. Where a little care is used in cutting through the breast bone it is hardly
possible for the operation to fail, and the whole is equally and thoroughly
impregnated and flavored at the will of the operator.
The materials I have used, and find to answer, are as follows, but I do not
confine myself thereto, as there may be others which are suitable for the pur-
poses. The strongest preparation, No. 1, is for preserving meat at once
instead of the usual process of salting; after injecting and the animal is become
cold, it may be packed away between layers of salt, and nothing more done
to it.
No. 1. Four gallons (imperial) of water, eighteen pounds of salt, sixteen
pounds of saltpetre; keep these on the fire till the salts are dissolved, then take
some from the fire, and, when the hand can be borne in it, inject it; pump the
air out of the pump and pipe before inserting the latter in the heart; keep some
of the liquor on the fire to fill up the vessell as it is cooling, for when several
animals are to be operated upon it is better not to take all from the fire at
once. For curing bacon, and giving the smokey flavour at the same time, add
to the above a small quantity of Westphalian liquid; and for flavoring, spices
may be boiled with the preparation, and the bacon or beef will exceed the
flavor of any cured the old way.
Preparation No. 2.-Sixteen pounds of salt, four gallons (imperial) water.
Where the said color is not required, as for beef, &c. for exportation, No. 2
preparation will answer with packing it with layers of salt between. This also
good for meat to keep many weeks hung, and then wosked in water and
cooked as fresh meat; a small quantity of saltpetre may be added, if preferred.
This preparation, reduced in strength, will preserve meat according to the
proportions of water added to it. No. 2 should be calculated, without any
other application, to preserve for six weeks; use it cold.

page_text: No. 3. Two pounds of salt, one imperial gallon of water. This only half
the strength of No. 2, and calculated for preserving for two or three weeks;
soaking the meat a short time before cooking, and the addition of vinegar to
preparations injected, are likely to improve it very much.
In witness whereof, I, the said Daniel Rutter Long, have hereunto a
set my hand and seal, this Twelfth day of May, in the year of our
Lord One thousand eight hundred and thirty-five.
Inrolled the Thirteenth day of May, in the year of our Lord One
thousand eight hundred and thirty-five.