IMPROVEMENTS IN THE METHOD OF PRESERVING MEAT, FISH, GAME, AND OTHER LIKE ÅRTICLES OF FOOD, AND IN THE APPARATUS FOR THAT PURPOSE
Year: 1877

page_text: LETTERS PATENT to Johannes Eckart, of Munich, Bavaria, Gärtnerplatz, No. 1,
for the Invention of "IMPROVEMENTS IN THE METHOD OF PRESERVING MEAT,
FISH, GAME, AND OTHER LIKE ÅRTICLES OF FOOD, AND IN THE APPARATUS FOR
THAT PURPOSE."
Sealed the 12th June 1877, and dated the 11th April 1877.
PROVISIONAL SPECIFICATION left by the said Johannes Eckart at the Office
of the Commissioners of Patents on the 11th April 1877.
JOHANNES ECKART, of Munich, Bavaria, Gärtnerplatz, No. 1. "IMPROVEMENTS
IN THE METHOD OF PRESERVING MEAT, FISH, GAME, AND OTHER LIKE ARTICLES OF
FOOD, AND IN THE APPARATUS FOR THAT PURPOSE"
This Invention of improvements in the method of preserving meat, fish, game,
and other like articles of food, and in the apparatus for that purpose, consists,-
First. In the use of a strong iron or other vessel in the which the meats, fish,
game, or other like articles of food is placed with the salting or preserving
solution, and subjected to great pressure, at least 12 atmospheres, either by hydraulic
pressure or otherwise.
Secondly. In the use of salicylic acid solutions alone or combined with salt
and saltpetre for preserving the meat, fish, game, or other like articles of food.
The form of apparatus is a strong cylindrical case of iron, copper, or other
suitable material with an aperture or man-hole, preferably fitted with an inner
cover similar to steam boilers. Attached to the apparatus is a pump for forcing in
the solution. When the meat has been placed therein and the cover adjusted a
pressure gauge is attached to show the amount of pressure applied, and taps are also
fitted for escape of air.
The time required for the operation will depend upon the climate, the temperature,
and the material to be preserved.
.
In some cases heat is employed to the solution.
For salting, one hour will sometimes suffice, the salicylic solution may in some
cases require 24 hours.
In the salting and preserving solutions I do not confine myself to the exact
quantities, for they may be varied, but I find a suitable mixture of the salting liquid
[Price 6d1

page_text: to be 100 lbs. of water, 33 lbs. of salt, and 1/2 lb. of saltpetre, though this latter is
not necessary.
For the salicylic acid solution, in which also I do not confine myself to the exact
quantity, I have found a suitable proportion to be 1/2 lb. of salicylic acid to 100 lbs.
of water.
When the meat has been taken from the vessels it may be hung up to dry,
smoked, or otherwise treated in the usual way.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Johannes Eckart in the Great Seal Patent Office on the 11th October
1877.
JOHANNES ECKART, of Munich, Bavaria, Gärtnerplatz, No. 1.
"IMPROVEMENTS
IN THE METHOD OF PRESERVING MEAT, FISH, GAME, AND OTHER LIKE ARTICLES OF
FOOD, AND IN THE APPARATUS FOR THAT PURPOSE."
This Invention of improvements in the method of preserving meat, fish, gaine,
and other like articles of food, and in apparatus for that purpose, consists in,-
Firstly. In the use of a strong iron or other vessel, in the which the moat, fish, game,
or other like articles of food is placed in combination with the salting or preserving
solution, and subject to great pressure (at least 12 atmospheres) either by hydraulic
pressure or otherwise, and any less pressure than this I do not consider as part of
my Invention; nor do I consider the apparatus itself except in conjunction with
salicylic acid solution, afterwards mentioned as part of the Invention, as I am aware
that similar apparatus has been used for salting meat, though never that I am aware
of with the great pressure I indicate.
Secondly. In the use of salicylic acid solutions alone or combined with salt and
saltpetre for preserving the meat, fish, game, or other like articles of food.
Although I prefer to use the salicylic acid solution with the apparatus mentioned,
the solution alone may be employed in open vessels, but such use of it is neither
economical or sufficiently quick to be so commercially available, as the method
I propose.
The form of apparatus may be described as a strong cylindrical case of iron,
copper, or other suitable material with an aperture or man-hole, preferably fitted
with an inner cover similar to steam boilers. Attached to the apparatus is a pump
for forcing in the solution when the meat has been placed therein and the cover
adjusted. A pressure gauge is attached to show the amount of pressure applied,
and taps are also fitted for escape of air or to relieve the pressure when the
cover has to be take off after the pressure has been employed a sufficient time.
The time required for the operation will depend upon the climate, the temperature,
and the material to be preserved.
In some cases heat is employed with the solution, and in some cases cooling may
be applied to the solution.
For the salicylic solution 15 minutes will sometimes suffice, salting requires in
some cases 48 hours.
I do not confine myself to any particular form of apparatus, so that it is con-
structed on the principles above named, but in the Drawings attached and forming
part of this Specification I will describe an apparatus which may serve as a type,
though it is evident the cylinder shown upright here may be replaced by a
horizontal one, or otherwise modified to suit the varying requirements of the
material or the locality where the operations are to be carried on, and the size will
equally vary as the quantities intended to bo operated upon at one operation.
a is the upright cylindrical vessel; b, the man-hole and cover; c, the force pump;
d, the pressure gauge.
In the salting and preserving solutions I do not confine myself to the exact

page_text: quantities for they may be varied, but I find a suitable mixture of the salting
liquid to be 100 lbs. of water, 33 lbs. of salt, and + lb. of saltpetre, though this latter
is not necessary.
For the salicylic acid solution, in which also I do not confine myself to the
exact quantity, I have found a suitable proportion to be /, lb. of salicylic acid
to 100 lbs. of water.
When the meat has been taken from the vessel it may be hung up to be dried
or smoked, or if salicylic acid is used it may be salted slightly afterwards, or it
may after some time be placed again into the vessel under pressure to regain the
loss of water caused by evaporation, and to preserve the freshness of the incat, or
otherwise treated in the.usual way.
The salicylic acid solution has the property of enabling the meat to resist the
influences of weather or temperature; and when required to be boiled or roasted it
will have lost none of its nutritive qualities.
:-
In some cases it will be found an advantage to add a littlo of the salting solution
to the salicylic solution, or vice versa. I do not confine myself to such pro-
portions, but I have found in practice this formula to answer perfectly well :-
Salicylic acid solution as above, 25 parts, salt solution as described, 75 parts.
Having now described and particularly set forth the nature of the said Invention,
and the menus of carrying the same into effect, I would have it understood that
I claim as the Invention,-
-
Firstly. The application of at least 12 atmospheres pressure in suitable vessels to
ment, fish, game, and other like articles of food enclosed with the salting and
preserving solutions composed partly or wholly of solution of salicylic acid in
suitable vessels, substantially as described.
Secondly. The application of salicylic acid solutions for preserving meat, fish,
game, or other liko articles of food, substantially as described.
Thirdly. The application of salicylic acid solutions in combination with solutions
of salt for preserving meat, fish, game, or other like articles of food, substantially as
described.
In witness whereof, I, the said Johannes Eckart, have hereunto set my hand
and seal, this Eleventh day of October, in the year of our Lord Oue
thousand eight hundred and seventy-seven.
JOH³. ECKART. (LS.)