IMPROVEMENTS IN THE PREPARATION OF EXTRACTS OF Meat
Year: 1882

page_text: LETTERS PATENT to Frederick Settle Barff of 100 Abbey Road Kilburn in
the County of Middlesex Professor of Chemistry and Alfred Philip Wire of
Leytonstone in the County of Essex for an Invention of "IMPROVEMENTS
IN THE PREPARATION OF EXTRACTS OF Meat"
PROVISIONAL SPECIFICATION left by the said Frederick Settle Barff &
Alfred Philip Wire at the Office of the Commissioners of Patents on the
22nd November 1882.
FREDERICK SETTLE BARFF of 100 Abbey Road Kilburn in the County of
Middlesex Professor of Chemistry and ALFRED PHILIP WIRE of Leytonstone in
the County of Essex 'IMPROVEMENTS IN THE PREPARATION OF EXTRACTS OF..
MEAT
")
This Invention relates to the preparation of the juices of meat containing all the
soluble Albumen therein for alimentary purposes and as an example of carrying
out the process I will describe the operation as applied to the production of about
One Gallon of the extract.
I first take about 5lbs in weight of lean and fresh killed meat free from fat skin
and bone. This is minced to very fine proportions; to this I add from about four
pints of clean filtered water the temperature of the whole is then raised to about
140° Fahrenheit the magma being kept well agitated during the operation it is
then passed through a hair or other sieve for the purpose of freeing it from solid
matter and the heavier matter may be squeezed so as to obtain as much of the
liquid as possible from this operation. The fluid extract so obtained is then
allowed to stand and cool until any fat contained therein is solidified this fat is
then removed and the resulting liquid is strained through a flannel or other
filtering or straining medium for the purpose of removing any fat which may still
remain therein. The fibrine is then removed from the liquid by placing the
liquid in a water jacketted vessel and gently raising the temperature to about
130° Fahrenheit this temperature being maintained fer a period not less than
15 minutes. At or about this period I add to this liquid common salt any desired
flavoring and for the purpose of preserving the extract about 2 ozs of Barffs Boro
Glyceride in a glacial form the liquid is again filtered for the purpose of removing
any solid matter which may remain in suspension. In place of the Boro Glyceride
any other suitable antiseptic or preservative Agent may be employed. The
resulting liquid is then ready for use and may be employed for medicinal and
domestic purposes.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed
by the said Frederick Settle Barff & Alfred Philip Wire in the Great Seal
Patent Office on the 12th May 1883.
FREDERICK SETTLE BARFF of 100 Abbey Road Kilburn in the County of
Middlesex, Professor of Chemistry, and ALFRED PHILIP WIRE, of Leytonstone in
the County of Essex "IMPROVEMENTS IN THE PREPARATION OF EXTRACTS OF
MEAT"
This Invention relates to the preparation of the juices of meat containing all the
soluble Albumen therein for alimentary purposes and as an example of carrying
out the process we will describe the operation as applied to the production of about
one gallon of the extract.
We first take about five pounds by weight of lean and fresh killed meat free
from fat skin and bone. This is minced to very fine proportions; to this we
add about five pints of clean filtered water preferably water which has been
boiled and allowed to cool to about one hundred and forty degrees Fahrenheit.
The addition of the meat further_cools_the_water and the temperature of the whole
is again raised to about one hundred and forty degrees Fahrenheit, the magma
being kept well agitated during the operation; it is then passed through a hair or
other sieve for the purpose of freeing it from solid matter, and the heavier matter
-may-be-squeezed-so-as-to-obtain as much of the liquor as possible from this
operation, whilst on the sieve the meat may be washed by water preferably at
about one hundred and forty degrees Fahrenheit and this may in quantity be
about a pint for the weight of meat given and may be passed into the meat in a
divided state from a fine rose. The fluid extract so obtained is then allowed to
stand and cool until any fat contained therein is solidified; this fat is then removed
and the resulting liquid is strained through a flannel or other filtering or straining
medium for the purpose of removing any fat which may still remain therein. The
fibrine and other solid matter in suspension is then removed from the liquid by
placing the liquid in a water jacketted vessel and gently raising the temperature to
about one hundred and thirty degrees Fahrenheit; this temperature being maintained
for a period not less than fifteen minutes, when these matters cohere and fall to the
bottom. At about this period we add to this liquid common salt (say about three
quarters of an ounce for the quantity of meat given), any desired flavouring, and,
for the purpose of preserving the extract, dissolve therewith some of Barff's Boro
Glyceride in a glacial form (say about two ounces for the quantity of meat given):
the liquid is again filtered for the purpose of removing any solid matter which may
remain in suspension. In place of the Boro Glyceride any other suitable antiseptic
or preservative agent may be employed. The resulting liquid is then ready for use
and may be employed for medicinal and domestic purposes.
Although we have mentioned five pounds of meat as the quantity treated yet
any quantity can be so treated adhering to the relative proportions named or
thereabouts.
Having now described and particularly ascertained the nature of our said
Invention and the manner in which the same is or may be used or carried into
effect we would observe in conclusion that what we consider to be novel and
original and therefore claim as the Invention secured to us by the hereinbefore
in part recited Letters Patent is :-
The improvements in the preparation of Extracts of meat consisting in mincing
or dividing the meat and adding thereto water and agitating the mass or magina
at a temperature of about One hundred and forty degrees Fahrenheit and afterwards

page_text: straining or straining and pressing for separating the solid from the fluid parts and
subsequently removing the fibrine and other solid matter in suspension therefrom
by raising the temperature substantially as hereinbefore described and thus obtaining
a solution of flesh or meat albumen free from fat and fibrine.
In witness whereof we the said Frederick Settle Barff and Alfred Philip
Wire have to this our Specification set our hands and seals this tenth day
of May One thousand eight hundred and eighty three
FRED S BARFF
(L.S.)
ALFRED P. WIRE (L.S.)