A NEW AND IMPROVED PROCESS OF PRESERVING MEAT AND THE APPARATUS CONNECTED THEREWITH
Year: 1868

page_text: LETTERS PATENT to Henri Adrien Bonneville, of the British and
Foreign Patent Offices, 18, Chaussée d'Antin, Paris, in the Empire
of France, and 10, Sackville Street, Piccadilly, in the County of
Middlesex, Patent Agent, for the Invention of "A NEW AND
IMPROVED PROCESS OF PRESERVING MEAT AND THE APPARATUS CONNECTED
THEREWITH."-A communication from Wilhelm Wiesmann, residing
at Bonn, in the Kingdom of Prussia.
Sealed the 28th October 1868, and dated the 4th August 1868.
COMPLETE SPECIFICATION filed by the said Henri Adrien Bonneville
at the Office of the Commissioners of Patents, with his Petition
and Declaration, on the 4th August 1868, pursuant to the 9th
Section of the Patent Law Amendment Act, 1852.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, HENRI
ADRIEN BONNEVILLE, of the British and Foreign Patent Offices,
18, Chaussée d'Antin, Paris, in the Empire of France, and 10, Sackville
Street, Piccadilly, in the County of Middlesex, Patent Agent, send
greeting.

page_text: WHEREAS I am in possession of an Invention for "A NEW AND
IMPROVED PROCESS OF PRESERVING MEAT, AND THE APPARATUS CONNECTED THERE-
WITH," a communication from Wilhelm Wiesmann, a. person resident at
Bonn, in the Kingdom of Prussia, and have petitioned Her Majesty
to grant unto me, my executors, administrators, and assigns, Her Royal
Letters Patent for the same, and made solemn Declaration that it is
a communication.
•
NOW KNOW YE, that I, the said Henri Adrien Bonneville, do
hereby declare that the following Complete Specification, under my
hand and seal, fully describes and ascertains the nature of the Inven-
tion, and the manner in which the same is to be performed, reference
being had to the accompanying Drawings, and to the letters marked
thereon, that is to say:-
The Invention communicated to me relates to a new and improved
process of preserving meat in a fresh condition without impairing either
its savour or its nutritive properties, and to the apparatus wherein the
meat is preserved. The meat should first be rid of its marrow bones,
wiped and pressed in linen so as to do away with the blood and moisture,
and then, in order to coagulate the albuminous substances, should be
heated in an apparatus wherein steam is brought or else provided with
a double perforated bottom on which the bits of meat are placed and
underneath which water is made to boil. When it is not required
to preserve the meat beyond the space of two months, this heating
process may be dispensed with. The bits of meat when cool or in their
raw state should they not need heating are besprinkled with powdered
saltpetre by means of a sieve in the proportion of about one three-hundredth
of the weight of the meat, after which they are done over with a layer of
olive oil by means of a large sized paint brush, and then placed and
pressed to render them firm and compact in the recipient herein-after
described, taking care to separate each layer of meat, which should
not exceed 6 inches or thereabouts in thickness, by layers of animal
charcoal broken to the size of peas put into coarse linen bags in the
proportion of about an eighth of the weight of the meat, a sixth part of
this charcoal being reserved for strowing in the remaining intervals
done up in little bags containing each about 3 ounces. This char-
coal absorbs the air in the recipient and the gases exhaled by the meat
which would bring about its decomposition.

page_text: The apparatus for the meat should preferably assume a conical and
cylindrical form as represented in the accompanying Drawing. It may
be made of tinned or enamelled sheet iron or any other suitable material.
It is internally divided by perforated sheet iron diaphragms a resting
upon annular ribs placed at a distance of about 6 inches from one
another. The bags of charcoal are put upon these diaphragms, then
the bits of meat as has been explained in successive layers, above the
last of which is placed one of the bags of charcoal. The apparatus
is furnished at its upper part with a solid edge or border 6 having ribs
and cavities corresponding with the ribs and cavities on the edge of
the lid c. In order to close the apparatus a ring d made of thin card-
board steeped in hot tallow is placed upon its fluted edge or border
and then a metal plate or first lid e of thin sheet iron furnished at
its upper surface with little buttons or projections f, on this lid another
ring 9 also made of cardboard steeped in hot tallow is placed, and
then the lid properly so called c which is screwed or otherwise fixed
on to the apparatus. This lid is provided with two little cocks h, i,
the one, h, of a diameter somewhat larger than the other and soldered
to the top of a semi-spherical cap j serving to admit olive oil into
the space existing between the two lids until the oil escapes through
the smaller cock. The two cocks are then turned off and the inter-
mediate oil thoroughly prevents the introduction of atmospheric air.
Having thus fully described the nature of the said Invention, and
the manner of carrying the same into effect, I would have it clearly
understood that I do not intend to confine myself to the precise details
above enumerated, as these may obviously be modified without departing
from the principle of the Invention, but what I claim and wish to
secure by Letters Patent is :-
1°. The use of saltpetre, olive oil, and animal charcoal, when used
in the manner and for the purpose herein-before fully set forth and
described.
2°. In conjunction with the process as herein-before described the

page_text: herein-before described for the preserving of meat substantially in the
manner set forth and illustrated in the annexed Drawings.
In witness whereof, I, the said Henri Adrien Bonneville, have
hereunto set my hand and seal, this First day of August, in
the year of our Lord One thousand eight hundred and sixty-
eight.
H. BONNEVILLE. (L.S.)