IMPROVEMENTS IN THE PREPARATION AND COMBINATION OF ANIMAL SUB- STANCES FOR USE AS FOOD
Year: 1876

page_text: LETTERS PATENT to William Wallace Auld, of No. 33, Lutton Place, in the
City of Edinburgh, in the County of Mid Lothian, for the Invention of
"IMPROVEMENTS IN THE PREPARATION AND COMBINATION OF ANIMAL SUB-
STANCES FOR USE AS FOOD." A communication from abroad by John Lawson
Johnston, of the City of Sherbrooke, in the Province of Quebec, in the Dominion
of Canada, Manufacturer.
Sealed the 28th March 1877, and dated the 11th December 1876.
PROVISIONAL SPECIFICATION left by the said William Wallace Auld at
the Office of the Commissioners of Patents on the 11th December 1876.
WILLIAM WALLACE AULD, of No. 33, Lutton Place, in the City of Edinburgh, in
the County of Mid Lothian. "IMPROVEMENTS IN THE PREPARATION AND COM-
BINATION OF ANIMAL SUBSTANCES FOR USE AS FOOD." A communication from
abroad by John Lawson Johnston, of the City of Sherbrooke, in the Province of
Quebec, in the Dominion of Canada, Manufacturer.
This Invention relates to the combination of meat extracts, pulverized meat,
albumen of meat, and gelatine in suitable proportions.
The Invention has for its object the production of a fluid or paste combining the
stimulating properties of the most approved extracts of meat with the nutritious
qualities of Hesh food in a form easy of digestion and assimilation. To procure this
fluid or paste animal food of any suitable description may be used, simply
modifying the manner of preparation according to whether beef, mutton, chicken, or
other animal food is selected. Supposing, for instance, that beef is to be employed,
the parts of the animal which in life have least muscular action are selected and
carefully freed as much as possible from all fat or tendon. The meat thus selected
and treated is now minced to a fine pulp and dried in an evaporating steam jacket
at a temperature commencing at about 200° Fahrenheit, and gradually decreasing
until the whole or as much as is requisite of the moisture has been expelled, or it
may be dried by any suitable known process capable of effecting the required
evaporation. The meat is then mechanically reduced or pulverized until a very
fine powder is formed, which constitutes the first ingredient of the preparation.
The next ingredients are meat albumen, as pure as possible, or alubmen and gelatine
CD...

page_text: extracted from the meat, bones, ligaments, or blood by any suitable known process;
after coagulation it is treated in an evaporating jacket to remove the moisture,
and is subsequently pulverized as before-mentioned. With the view of facilitating
digestion a few grains of pepsin may be added to either or both of these ingredients;
but this addition is not absolutely essential in ordinary use. The next ingredient
is a concentrated essence of beef or extractum carnis procured by any of the known
processes, and reduced to a suitable consistency, of which a consistency indicating
70 by a saccharometer set at 60° Fahrenheit has been found to answer well. To
this is added an eighth part of gelatine produced from the bones and ligaments.
These ingredients are now thoroughly mixed in an iron cased steam pan or other
suitable vessel.
==
The following proportions of these ingredients have been found to answer well,
viz. 10 parts of the essence or extract of meat, to which is added gradually
5 parts by measure of the powdered beef, and 1 part of the powdered albumen or
albumen and gelatine; but these proportions will be modified to circumstances
dependent upon the nature of the meat for the time under operation. Coloring and
flavoring may be added or not as desired. When the whole has been mixed to the
required even consistency it is brought to the boiling point, and while hot is
packed and preserved into hermetically sealed tines or other suitable vessels.
The ingredients in proportion suitable for the particular purpose may be used in
the preparation of meat, lozenges, or biscuits, portable soups, and other forms of
application of meat extracts or essences.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by the
said William Wallace Auld in the Great Seal Patent Office on the 8th June
1877.
WILLIAM WALLACE AULD, of No. 33, Lutton Place, in the City of Edinburgh, in
the County of Mid Lothian. "IMPROVEMENTS IN THE PREPARATION AND COM-
BINATION OF ANIMAL SUBSTANCES FOR USE AS FOOD." A communication from
abroad by John Lawson Johnston, of the City of Sherbrooke, in the Province of
Quebec, in the Dominion of Canada, Manufacturer.
This Invention relates to the combination in suitable proportions of meat fibrine,
albumen, gelatine, and extractum carnis pulverized.
The Invention has for its object the production of a fluid or paste combining the
stimulating properties of the most approved extracts of meat with the nutritious
qualities of flesh food in a form easy of digestion and assimilation. To procure this
fluid or paste animal flesh of any suitable description may be used, simply modifying
the manner of preparation according to whether beef, mutton, chicken, or other animal
flesh is selected. Supposing, for instance, that beef is to be employed, the parts of the
animal which in life have least muscular action are selected and carefully freed as
much as possible from all fat or tendon. The meat thus selected and treated is now
minced to a fine pulp and dried in an evaporating steam jacket at a temperature
commencing at about 200° (two hundred degrees) Fahrenheit, and gradually
decreasing until the whole or as much as is requisite of the moisture has been
expelled, or it may be dried by any suitable known process capable of effecting the
required evaporation. The meat is then mechanically reduced or pulverized until a
very fine powder is formed, which constitutes the first ingredient of the preparation.
The next ingredients are meat albumen, as pure as possible, or albumen and gelatine
extracted from the meat, bones, ligaments, or blood by any suitable known process;
after coagulation it is treated in an evaporating jacket to remove the moisture, and
is subsequently pulverized as before-mentioned. With the view of facilitating
digestion a few grains of pepsin may be added to either or both of these ingredients;
but this addition is not absolutely essential in ordinary use. The next ingredient

page_text: is a concentrated essence of beef or extractum carnis procured by any of the known
processes and reduced to a suitable consistency, of which a consistency indicating
70 by a saccharometer set at 60° (sixty degrees) Fahrenheit, has been found to
answer well. To this is added an eighth part of gelatine procured from the bones
and ligaments. These ingredients are now thoroughly mixed in an iron cased steam
pan or other suitable vessel.
The following proportions of these ingredients have been found to answer well,
viz. -10 parts of the essence or extract of meat, to which is added gradually
5 parts by measure of the powdered beef, and 1 part of the powdered albumen or
albumen and gelatine; but these proportions will be modified to circumstances
dependent upon the nature of the meat for the time under operation. Colouring and
flavouring may be added or not, as desired. When the whole has been mixed to the
required consistency it is brought to the boiling point, and while hot is packed and
preserved into hermetically sealed tins or other suitable vessels.
The ingredients in proportions suitable for the particular purpose may be used in
the preparation of meat, lozenges, or biscuits, portable soups, and other forms of
application of meat extracts or essences.
Having thus described the Invention as communicated to me, I would have it
understood that what I claim is, the preparation of extracts or essences of meat
with other ingredients, substantially as herein set forth.
In witness whereof, I, the said William Wallace Auld, have hereunto set
my hand and seal, this Seventh day of June, in the year of our Lord
One thousand eight hundred and seventy-seven.