Year: 1886

page_text: Date of Application, 7th June, 1886.
Complete Left, 7th Mar., 1887.
Complete Accepted, 7th Apr., 1887.
I, HENRY HARRIS LAKE, of the firm of Haseltine, Lake & Co., Patent Agents,
Southampton Buildings in the County of Middlesex, do hereby declare the nature of
this invention to be as follows :-
This invention relates to the preservation of alimentary substances by exposing
them to temperatures which render them most adapted for assimilation by the human
system.
According to my said invention the alimentary substance to be treated is placed in a
metal or glass vessel of any suitable shape and size which vessel is then closed by a lid
and hermetically cemented or soldered. The vessel is next placed in a water or steam
bath, and is heated to the determined degree for the alimentary substance under
treatment.
As soon as the heat within the vessel, and in the centre of the substance to be
preserved is equal to the temperature of the water or steam surrounding the vessel

page_text: (which is ascertained by a thermometer placed in the said substance through the lid of
a controlling vessel), the heating or cooking is considered to be begun, and is continued
during a predetermined time. At the expiration of this time the vessel is taken from
the bath and placed in a room hereinafter termed a standing room having a
temperature of from 10 to 16° Réaumur, for a time which is likewise determined
before hand.
A second heating or cooking is now performed at the same temperature as the first,
the duration of this second heating or cooking being previously determined for each
substance. After the second heating the vessel is again placed in a standing room for
a certain time, after which a third heating or cooking takes place, which also is
continued for a determined time.
After the third cooking or heating, the vessel is taken from the bath and left in a
standing room having the temperature before mentioned, for three weeks. If at the
expiration of this time the lid or bottom of the vessel shows no convexity, the
preserving is considered to be successfully accomplished, and the preserved substance
will keep fresh as long as the vessel remains intact i,e, as long as it remains
hermetically tight.
The minimum temperatures, by Celsius, for cooking the alimentary substances, the
number of hours of interruption between the different heatings or cookings, the
duration of each heating, and the number of heatings are shown in the table hereinafter
given.
Before soldering the vessel, i,e before hermetically closing the same, the air is not
driven out.
In case a compound of alimentary substance is to be preserved, the different matters
are first cooked separately in hermetically closed, but not soldered, vessels at the
required temperatures; Subsequently the alimentary substances are together placed in
vessels, soldered tightly and then subjected to the temperature and the interruptions
necessary for that part of the compound, which requires the least heat.
In case it is desired to give the preserved substances the appearance and taste of
roast-meat, as for instance roast beef or game and the like, they are previously treated
as follows:
The substance to be preserved is roasted on a spit or in a frying-pan in the usual
manner, but only until the meat is brown at the outside, the inside must remain
perfectly raw and not undergo the action of fire; The meat thus prepared is treated
exactly as completely raw matter and preserved as described above.
The principle advantages and characteristic peculiarities of the described method of
preserving alimentary substances under the action of predetermined temperatures
which are considerably lower than the boiling point of water, are the following.
1. Every alimentary substance is preserved at the temperature which renders the
same most adapted for assimilation by the human system. These temperatures
are for all alimentary substances considerably lower than the boiling point of
water.
2. The preservation is performed by a determined number of cookings or heatings,
with interruptions of determined duration between the different heatings, each of
which latter is to be continued for a determined number of hours.
3. The substances prepared by the present method have the same appearance,
taste and assimilating qualities as fresh cooked food and at the same time, are
free from the deficiencies connected with cookery by the common kitchen ranges.
4. For preparing such preserved substances no apparatus specially designed for
this purpose is required, it being only necessary to be acquainted with all the
conditions indicated in the following table and to have an ordinary water or steam
bath.

page_text: TABLE
OF MINIMUM TEMPERATURES FOR COOKING AND PRESERVING ALIMENTARY.
SUBSTANCES, WHICH TEMPERATURES RENDER THESE SUBSTANCES MOST ADAPted
FOR ASSIMILATION BY THE HUMAN SYSTEM.

page_text: The times of cooking or heating indicated in the above table are required for
quantities of one pound, for greater quantities the time of cooking or heating is
increased by ten minutes for each additional pound.
Dated this 7th day of June 1886.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London,
Agents for the Applicant.
I, HENRY HARRIS LAKE, of the firm of Haseltine, Lake and Co., Patent Agents
Southampton Buildings, in the County of Middlesex, do hereby declare the nature of
this invention and in what manner the same is to be performed, to be particularly
described and ascertained in and by the following statement:-
This invention relates to the preservation of alimentary substances by exposing
them to temperatures which render them most adapted for assimilation by the human
system.
According to my said invention the alimentary substance to be treated is placed in a
metal or glass vessel of any suitable shape and size, which vessel is then closed by a lid
and hermetically cemented or soldered. The vessel is next placed in a water or steam
bath, and is heated to the determined degree for the alimentary substance under
treatment.
As soon as the heat within the vessel and in the centre of the substance to be
preserved is equal to the temperature of the water or steam surrounding the vessel

page_text: (which is ascertained by a thermometer placed in the said substance through the lid of
a controlling vessel), the heating or cooking is considered to be begun, and continued
during a predetermined time. At the expiration of this time the vessel is taken from
the bath and placed in a room hereinafter termed a standing room having a
temperature of from 10 to 16° Réaumur, for a time which is likewise determined
before hand.
A second heating or cooking is now performed at the same temperature as the first,
the duration of this second heating or cooking being previously determined for each
substance. After the second heating the vessel is again placed in a standing room for
a certain time after which a third heating or cooking takes place, which also is
continued for a determined time.
After the third cooking or heating, the vessel is taken from the bath and left in a
standing room having the temperature before mentioned, for three weeks. If at the
expiration of this time the lid or bottom of the vessel shows no convexity, the
preserving is considered to be successfully accomplished, and the preserved substance
will keep fresh as long as the vessel remains intact i.e. as long as it remains
hermetically tight.
•
The minimum temperatures, by Celsius, for cooking the alimentary substances the
number of hours of interruption between the different heatings or cookings, the
duration of each heating, and the number of heatings are shown in the table hereinafter
given.
Before soldering the vessel, i.c. before hermetically closing the same, the air is not
driven out.
In case a compound of alimentary substances is to be preserved the different matters
are first cooked separately in hermetically closed, but not soldered, vessels at the
required temperatures. Subsequently the alimentary substances are together placed in
vessels, soldered tightly and then subjected to the temperature and the interruptions
necessary for that part of the compound, which requires the least heat.
.
In case it is desired to give the preserved substances the appearance and taste of
roast-meat, as for instance roast-beef or game and tho like, they are previously treated
as follows:
The substance to be preserved is roasted on a spit or in a frying pan in the usual
manner, but only until the meat is brown at the outside, the inside must remain
perfectly raw and not undergo the action of fire; The meat thus prepared is treated
exactly as completely raw matter and preserved as described above.
The principal advantages and characteristic peculiarities of the described method of
preserving alimentary substances under the action of predetermined temperatures
which are considerably lower than the boiling point of water, are the following :
(1) Every alimentary substance is preserved at the temperature which renders the
same most adapted for assimilation by the human system. These temperatures
are for all alimentary substances considerably lower than the boiling point of
water.
(2) The preservation is performed by a determined number of cookings or heati: gs,
with interruptions of determined duration between the different heatings, each of
which latter is to be continued for a determined number of hours.
(3) The substances prepared by the present method have the same appearance
taste and assimilating qualities as fresh cooked food and at the same time, are
free from the deficiencies connected with cookery by the common kitchen ranges.
(4) For preparing such preserved substances no apparatus specially designed for
this purpose is required, it being only necessary to be acquainted with all the
conditions indicated in the following table and to have an ordinary water or steam-
bath.

page_text: TABLE OF MINIMUM TEMPERATURES FOR COOKING AND PRESERVING ALIMENTARY
SUBSTANCES WHICH TEMPERATURES RENDER THESE SUBSTANCES MOST ADAPTED
FOR ASSIMILATION BY THE HUMAN SYSTEM.

page_text: The times of cooking or heating indicated in the above table are required for
quantities of one pound; for greater quantities the line of cooking or heating is
increased by ten minutes for each additional pound.
Having now particularly described and ascertained the nature of the said invention
and in what manner the same is to be performed, as communicated to me by my
foreign Correspondent, I declare that what I claim is :-
First. The preservation of alimentary substances by cooking them at the minimum
temperatures herein before mentioned the action of which renders the said substances
most suitable for assimilation by the human system, the said temperatures being con-
siderably lower than the boiling point of water.
Second. The preservation of alimentary substances at predetermined temperatures,
and with a determined number of heatings or cookings cach of determined duration,
the duration of time between the different cookings or heatings being also determined
as set forth.
Third. The preservation of compounds of alimentary substances of different kinds,
consisting in cooking each of the alimentary substances forming the compound
separately in a hermetically closed but not soldered vessel at the required temperature,
and then placing the cooked substances together and subjecting them to the
action of the minimum temperature for treating one of the substances constituting the
compounds.
Fourth. Substances treated substantially as above described for the purpose
specified.