COMIDELE DI MULTIVATION Method and Apparatus for Extracting Salt from Victuals by Osmose.
Year: 1890

page_text: Date of Application, 20th Sept., 1890-Accepted, 8th Nov., 1890
COMIDELE DI MULTIVATION
Method and Apparatus for Extracting Salt from Victuals
by Osmose.
I, Dr. GEORG FRIEDRICH MEYER of Brunswick, in the Kingdom of Prussia,
German Empire, Chemist, 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 :-
When extracting salt from victuals by simply watering them in the old manner,
there is always a considerable loss of nutritious substances inasmuch as these
substances are dissolved by the water and afterwards are thrown away by pouring
that water away.
It is the object of this invention to prevent such loss of nutritious
substances without hindering the extraction of the superfluous salt in the least.
In order to make my invention more clear, I refer to the accompanying drawing,
in which similar letters denote similar parts throughout the different figures and in
which :-
:-
Fig. 1 is a vertical section through the apparatus, and
Fig. 2 is partly an upper view of the apparatus, and partly a horizontal section
through it.
A frame g¹ of annular or any other shape, and at top and bottom completely
open is provided with a great number of lateral openings; by covering the sides and
bottom of said frame with any suitable diaphragm m a vessel is formed which is hung
into another frame g² of similar form. The frame 92 is also provided with a great
number of lateral openings, and has, moreover, a bottom of wire gauze adapted to
hold and protect the horizontal part of the diaphragm m respectively the bottom of
vessel g¹. A ring of cork K is attached to upper flanges z of vessel g³, thus
rendering the whole apparatus fit to swim on water when filled.
The meat or other victuals to be extracted is put into the vessel g¹ together with as
much of its pickle as necessary to cover it, and the whole is placed in hot or cold
water.
During a comparatively short time there will be diffused as much salt through
the diaphragm as to render the meat sufficiently extracted from salt for further use
without having lost nutritious substances of any nominal value.
It is of importance to have the apparatus swimming on water as a quicker and
much better diffusion of the salt will be obtained thereby. In consequence of the
greater specific gravity of the dissolved salt, it will sink down to the ground of the
last vessel thus causing the water to move along the surface of vessel 9², respectively
along the surface of the diaphragm. The apparatus may, however, be hung into the
outer vessel so as to rest upon the rim of the latter, too.
The apparatus could be advantageously also employed for extracting the pickle
alone (for instance of salt meat or of herrings) in order to save the nutritious
substances contained therein; or the apparatus may be used for extracting salt
from food that was salted too much. There are a great many purposes which the
apparatus may be used for.
What results have been attained by the apparatus is to be seen from the following
examples:
Example 1: Salted herrings. 200 grammes.

page_text: Dated this 20th day of September 1890.
DR. GEORG FRIEDRICH MEYER.
By Rayner & Cassell,
37, Chancery Lane, London, W.C., Agents for the Applicant.