IM- PROVEMENTS IN THE MANUFACTURE OF FRUIT-BREAD AND FARINA
Year: 1877

page_text: LETTERS PATENT to Campbell Morfit, of Baltimore, in the State of Maryland,
in the United States of America, but at present of 23, Southampton Buildings,
in the County of Middlesex, Consulting Chemist, for the Invention of "IM-
PROVEMENTS IN THE MANUFACTURE OF FRUIT-BREAD AND FARINA."
Sealed the 10th July 1877, and dated the 11th January 1877.
PROVISIONAL SPECIFICATION left by the. said Campbell Morfit at the
Office of the Commissioners of Patents on the 11th January 1877.
CAMPBELL MORFIT, of Baltimore, in the State of Maryland, in the United
States of America, but at present of 23, Southampton Buildings, in the County
of Middlesex, Consulting Chemist. "IMPROVEMENTS IN THE MANUFACTURE OF
FRUIT-BREAD AND FARINA."
My Invention has for its object the preservation of the juice of limes, lemons,
oranges, grapes, peaches, currants, and other edible fruits.
Taking the meal of wheat, rye, barley, oats, indian corn, rice, peas, beans, lentils,
or other grain, preferably boiled, roasted, baked, or prepared as biscuit and powdered,
I mix therewith the juice of the fruit with or without sugar or glucose, and then
mould the dampish mass into cakes, which are then dried in an airy apartment at
a temperature of about 90° to 110° Fahrenheit. These cakes only need to be ground
when requred for fruit farina. Such treatment generally effective is advantageously
supplemented especially in the case of lime juice, by the addition of fine gelatine in the
proportion of about ten to sixteen ounces by weight of gelatine to one imperial
gallon of juice. The gelatine is allowed to soak in the juice for about twelve hours,
more or less, at the end of which time it has become very soft. The containing
vessel is placed then in a steam or water bath so that its contents may be heated to
100° -110° Fahrenheit thereabouts. At this temperature complete fusion takes
As it is not beneficial
place, and within half an hour a clear solution is obtained.
to use this liquor in a warm condition it is to be poured into shallow vessels and left
to form a jelly. Sugar or glucose may be added before pouring out the liquor, or it
may be mixed with the farina. The liquor on setting assumes the form of a
tremulous jelly. This jelly is to be incorporated thoroughly with the farina, and
the mixture made into cakes and dried as already described, or ground for fruit
farina. In this way an anti-scorbutic food of agreeable flavour can be prepared

page_text: within three or four days, thus constituting a valuable marine store for the daily
ration in part of sailors, and for campaign and general use.
I may add that I prefer to make ground navy biscuit of superior quality, known
as "cabin bread," the farinaceous basis of my improved food. The gelatine blended
with the fruit juice consolidates in the powdered biscuit, and as the constitutional
water of the juice passes off the gelatine dries with and over the remaining portion,
protecting it from the action of air and climate. The gelatine also increases the
alimentary value of the product.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Campbell Morfit in the Great Seal Patent Office on the 11th
July 1877.
CAMPBELL MORFIT, of Baltimore, in the State of Maryland, in the United
States of America, but at present of 23, Southampton Buildings, in the County
of Middlesex, Consulting Chemist. "IMPROVEMENTS IN THE MANUFACTURE OF
FRUIT-BREAD AND FARINA."
My Invention has for its object the preservation of the juice of limes, lemons,
oranges, grapes, peaches, currents, and other edible fruits.
Taking the meal of wheat, rye, barley, oats, indian corn, rice, peas, beans, lentils,
or other grain, preferably boiled, roasted, baked, or prepared as biscuit and powdered,
I mix therewith the juice of the fruit with or without sugar or glucose, and then
mould the dampish mass into cakes, which are next dried in an airy apartment at a
temperature of about 90° to 120° Fahrenheit. These dried cakes only need to be
ground when required to take the form of fruit farina. Such treatment, generally
effective, is advantageously supplemented especially in the case of lime fruit juice
by the addition of gelatine, preferably of the fine animal gelatine, in the proportion
of about ten to sixteen ounces by weight of gelatine to one imperial gallon of juice.
The gelatine is allowed to soak in the juice for about twelve hours, more or less.
at the end of which time it has become very soft. The conta 'ning vessel is then
placed in a steam or water bath, so that its contents may be heated to 100° to
120° Fahrenheit or thereabouts. At this temperature complete fusion takes place,
and within half an hour a clear solution is obtained. As it is not so advantageous
to use this liquor in a warm or fluid state, it is poured into shallow vessels and there
left to form a jelly. Sugar or glucose may be added before pouring out the liquor,
or it may be mixed with the farina. The liquor in setting assumes the form of a
tremulous jelly which is the stock for subsequent operations. This jelly is to be
incorporated thoroughly by trituration with the cooked farina, and the resulting
homogeneous dampish mass is moulded into biscuit shape by any suitable mechanical
means. These biscuits are next dried in an airy apartment at a temperature of
about 90° to 120° Fahrenheit, and finally packed in boxes for market. _ Or if re-
quired for fruit farina the dried biscuit may be reduced to powder. Except for
being condensed by the partial loss of water of constitution, the lime and other fruit
juices preserve their original character and freshness in the farina or biscuit, thereby
furnishing a valuable and convenient store for the daily ration in part of sailors and
for campaign and general use.
Care must be observed that all utensils employed are made of materials which
will resist the acid of the fruit juices.
I may add that I prefer to make ground navy bread of superior quality, known
as cabin or captain's bread or biscuit, the farinaceous basis of my improved food, and
in quantity more or less, according to the kind of grain and its capacity for absorb-
ing the fruit juice presented to it, for lime fruit juice biscuit, say, for example, in
general about twelve pounds of biscuit meal to eight or nine pounds of the gelatine
stock. aforesaid. In this process the gelatine having first fixed the lime or other fruit

page_text: juice then consolidates it with the powdered biscuit, and the two co-operate in
effecting condensation of the juice by evaporation from a very extended surface.
As the constitutional water of the fruit juice passes off the remaining essential part
becomes involved in the structure of the gelatine, which in hardening shuts out the
deteriorating action of climatic changes. The anti-scorbutic or therapeutic elements
of the juices are thus preserved in their normal state, for every manipulation and
temperature which might disturb this natural condition are carefully avoided
throughout. Even at the port of debarkation and in the holds of the ship during
transport the heat to which lime juice is subjected exceeds greatly the highest
which this process requires. The gelatine also adds to the alimentary value of the
product.
Although sugar is used principally to temper the sourness of the fruit juice, it
supplements the preservative action of the gelatine.
Having thus described the nature of my Invention, and the manner of carrying
the same into effect, I would have it understood that what I claim is the condensa-
tion and preservation of the natural juices of fruits in the forms of fruit-bread and
farin by the means and after the manner as herein substantially described.
In witness whereof, I, the said Campbell Morfit, have hereunto set my
hand and seal, this Ninth day of July, in the year of our Lord One thousand
eight hundred and seventy-seven.
CAMPBELL MORFIT. (L.S.)