Improvement in the preservation of Liquid Mustard by
Year: 1887

page_text: Date of Application, 8th July, 1887
Complete Left, 27th Oct., 1887
Complete Accepted, 29th Nov., 1887
ANNIE CARTER Ullesthrope near Lutterworth Leicestershire Spinster do hereby
declare the nature of this invention to be as follows:-
Improvement in the preservation of Liquid Mustard by chemically manufacturing
the same so that it can be kept for a long time without change. At the present time
in every Household enormous quantity of Liquid Mustard is wasted in con-
sequence of the rapid putrefaction of same, and my object is to prevent this waste hy
chemically manufacturing Liquid Mustard so that it will keep for a long time with-
out change. I take the seed of mustard and reduce same to a perfect flour, "called
Flour of Mustard." I then place this flour of mustard in an oven until thoroughly
dried and free from all moisture. I then prepare a paste of this dried flour of mustard
with purified water, the water being treated as follows. The water is softened by
boiling 5 to 10 minutes and when cold I purify the same by adding small quantity of
horax to every gallon of water, and let it stand 24 hours. This borax water is then
passed through charcoal and allowed to settle for 12 hours when it is filtered off. I
now take one part of this purified water and 2 parts of dried Flour of Mustard, and
one part of salt and compound the three until a perfect dough is obtained allowing it
to remain in this state for 12 hours. I then add sufficient purified water to reduce the
dough to a Liquid state, called Liquid Mustard when the same is placed in a cruet,
and this preparation will remain good for a long time retaining its color, strength &
purity to the last.

page_text: ANNIE CARTER Ullesthorpe near Lutterworth Leicestershire spinster 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 :-
Improvement in the preservation of Liquid Mustard by chemically manufacturing
the same so that it can be kept for a long time without change. At the present time
in every Household enormous quantity of Liquid Mustard is wasted in consequence
of the rapid putrefaction of same and my object is to prevent this by chemically
manufacturing Liquid Mustard so that it will keep good for a long time without
change. I take the seed of mustard and reduce same to a perfect flour called flour of
mustard I then place this flour of mustard in an oven until thoroughly dried and free
from all moisture. I then prepare a paste of this dried flour of mustard with purified
water. The water being treated as follows-The water is softened by Boiling 5 to 10
minutes and when cold I purify the water by adding small quantity of Borax to
every gallon of water and let it stand for 24 hours. This Borax water is then passed
through charcoal and allowed to settle for 12 hours when it is filtered off. I now take
one part of this purified water and 2 parts of dried flour of mustard and one part of
salt and compound the three until a perfect dough is obtained allowing it to remain in
this state for 12 hours. I then add sufficient purified water to reduce the dough to a
Liquid called Liquid Mustard when the same is placed in a cruet and this preparation
will remain good for a long time retaining its color-strength and purity to the last.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed I declare that what I
claim is
1
The improvement in the preservation of Liquid Mustard.