IMPROVEMENTS IN PROCESSES AND COMPOSITIONS FOR PRESERVING MEAT AND OTHER ARTICLES OF FOOD."
Year: 1880

page_text: LETTERS PATENT to Johannes Eckart, of München, Kingdom of Bavaria, for
an Invention of "IMPROVEMENTS IN PROCESSES AND COMPOSITIONS FOR
PRESERVING MEAT AND OTHER ARTICLES OF FOOD."
PROVISIONAL SPECIFICATION left by the said Johannes Eckart at the Office
of the Commissioners of Patents on the 20th December 1880.
JOHANNES ECKART, of München, Kingdom of Bavaria. "IMPROVEMENTS IN
PROCESSES AND COMPOSITIONS FOR PRESERVING MEAT AND OTHER ARTICLES OF
FOOD."
Instead of the solution mentioned in my British Patent, No. 14147, of salt and
saltpetre in water, or of salicylic acid in water, or of a mixture of these two
solutions for preserving meat, fish, game, and other like articles of food, I use a
preserving salt consisting of a mixture of
50% of common salt.
47.5% of chemical pure boracic acid
20% of tartaric acid.
0.5% of salicylic acid.
The mixture of such preserving salt, according to the proportion mentioned, has
proved to be satisfactory for the purpose mentioned. I do however not limit
myself to the proportions mentioned, as in some cases a variation of the above
proportions may be found desirable.
This preserving salt is dissolved in water, preferably in the proportions of about
20 grammes of preservation salt to 1 litre of water. This solution is used for
impregnating animal or vegetable food in the method described in my British
Letters Patent, No. 141477, by depositing the food into a vessel of suitable material,
which may be closed hermetically, and which before closing is filled up with the
above mentioned solution, so that the latter fills up all intermediate spaces between
the food. The interior of the vessel communicates with the pressure pipe of a
pump, and after the vessel being closed further solution is pumped into the
vessel until the pressure gauge of the vessel will show a pressure up to 12

page_text: atmospheres or more. This pressure is maintained for a certain time, say 15 to 30
minutes or more (according to the nature of the material to be preserved).
Afterwards the air valve of the vessel is opened for relieving the pressure; then
the manhole cover is screwed off and the meat or other food removed from the
vessel. The preserving liquor in the vessel may be used again for the next
impregnating or preservation process. The food removed from the vessel may be
strewed over with some dry preserving salt, and may hereafter be packed in casks
or any suitable vessels for transport and storage.
I sometimes prefer to fill up the space between the preserved material in the
casks or vessels for transport and storage with a gelatine solution, which is
composed and made in the proportion of about
50 grammes gelatine
20 do, preserving salt.
1000 do. water.
All parasites or bacteriæ contained in the meat will be destroyed by the above
described process. The main object of such high pressure process being however
to make the food suitable for being kept for considerable time in hot climates or in
other climates during the hot season; it will especially prove successful for all
larger pieces of meat, large fishes, etc., which by this process are thoroughly
impregnated by the preserving salt solution.
A second way of preserving such food is to deposit and to soak such food in the
solution of preserving salt at the rate of 20 gr. of the salt to one litre of water.
It will also suffice to rub the meat or food with the dry salt. But it will be
understood that these two latter methods of preserving will only suffice for such
cases in which a preservation is required but for a short period of time.
I sometimes also use the further method hereafter described of preserving and
packing animal food, and especially fish.
The flesh of fishes, immediately after they are caught, is separated from the
skin and bones; afterwards I mix the flesh with preserving salt at the rate of
about 20 grammes to one kilogramme of flesh; the flesh is afterwards filled into
guts or artificial guts made of parchment, paper, or of other material. These guts
are then packed or filled into casks or other vessels, after which these casks are
filled up with a solution of the preserving salt (about 20 gr. of the salt tol litre of
water.)
By this method of packing the flesh of fishes or other substances the same is
perfectly excluded from the admission or influence of air, and under all circum-
stances it is exposed to the preserving action of the salt solution during transport
or storage.

page_text: SPECIFICATION I pursuance o ՄԵ
by the said Johannes Eckart in the Great Seal Patent Office on the 18th June
1881.
JOHANNES ECKART, of München, Kingdom of Bavaria.
PRESERVING MEAT AND OTHER ARTICLES OF FOOD."
"IMPROVEMENTS IN
Instead of the solution mentioned in my British Patent, No. 1414, of 1877, of
salt and salt peter in water, or of salicylic acid in water, or of a mixture of these
two solutions for preserving meat, fish, game, and other like articles of food, I use
a preserving salt consisting of a mixture of
50% of common salt.
47.5%
of chemically pure boracic acid.
20% of tartaric acid.
of salicylic acid.
0.5%
The mixture of such preserving salt, according to the information mentioned,
has proved to be satisfactory for the purpose mentioned. I do not however limit
myself to the proportions mentioned, as in some cases a variation of the above
proportions may be found desirable.
This preserving salt is dissolved in water preferably in the proportions of about
This solution is used for
20 grammes of preserving salt to 1 litre of water."
impregnating animal or vegetable food in the method described in my British
Letters Patent, No. 141477, by depositing the food into a vessel of suitable material,
which may be closed hermetically, and which before closing is filled up with the
above mentioned solution, so that the latter fills up all intermediate spaces between
the food. The interior of the vessel communicates with the pressure pipe of a
pump, and after the vessel is closed more solution is pumped into the vessel until
the pressure gauge of the vessel will show a pressure up to 12 atmospheres or more.
This pressure is maintained for a certain time, say, 15 to 30 minutes or more
(according to the nature of the material to be preserved). Afterwards the air valve of
the vessel is opened for relieving the pressure; then the manhole cover is unscrewed
and the meat or other food removed from the vessel. The preserving liquor in the
vessel may be used again for the next impregnating or preservation process. The
food removed from the vessel may be strewed over with some dry preserving salt,
and may afterwards be packed in casks or any suitable vessels for transport and
storage.
I sometimes prefer to fill up the space between the preserved material in the
casks or vessels for transport and storage with a gelatine solution, which is composed
and made in the proportion of about :-
:-
50 grammes gelatine.
50
do preserving salt.

page_text: I sometimes also use the further method, hereafter described, of preserving and
packing animal food, and especially fish.
The flesh of fishes, immediately after they are caught, is separated from the skin
and bones; afterwards I mix the flesh with preserving salt at the rate of about
20 gr. to one kilogramme of flesh. The flesh is afterwards filled into guts or
artificial guts made of parchment, paper, or of other material; these guts are then
packed or filled into casks or other vessels, after which these casks are filled up
with a solution of the preserving salt (about 20 gr. of the salt to 1 litre of water.)
By this method of packing the flesh of fishes or other substances, the same is
perfectly excluded from the admission or influence of air, and under all circum-
stances it is exposed to the preserving action of the salt solution during transport
or storage. I call such fishes preserved, filled, and packed in the manner described
as "rolled fishes."
Having now described and particularly set forth the nature of the said Invention
and the manner of carrying the same into effect, I would have it understood that
what I claim is,―
First. The preserving salt, described and composed as specified.
Second. The preservation of meat, fish, game, fowl, eggs, and other animal and
vegetable food by means of preserving salt according to the method specified, and
packing the same into casks or vessels filled up with the gelatine solution specified.
Third. The method described of treating the flesh of fishes by mixing the same
with the preserving salt, filling it into guts, and packing the filled guts into casks
or other suitable vessels, which vessels afterwards are filled up with a solution of
the preserving salt, in the manner specified.
Fourth. Flesh of fishes preserved in the manner specified, called "rolled fishes."
In witness whereof, I, the said Johannes Eckart, have hereunto set my hand
and seal, this Eleventh day of June, in the year of our Lord One thousand
eight hundred and eighty one.
JOHANNES ECKART (L.S.)