AN AROMATIC SALT
Year: 1881

page_text: PROVISIONAL SPECIFICATION left by Thomas Morgan at the Office of the
Commissioners of Patents on the 16th March 1881. (A communication from
abroad by Denis Viard, Jacques Espinasse, and Leonde Raismes, all of Paris,
in the Republic of France).
THOMAS MORGAN (Secretary of the Inventors Patentright Association, Limited),
of 21, Cockspur Street, Charing Cross, Westminster, in the County of Middlesex.
"AN AROMATIC SALT." (A communication from abroad by Denis Viard, Jacques
Espinasse, and Leonde Raismes, all of Paris, in the Republic of France.)
This Invention has for its object the production of an aromatic salt which
possesses and combines in itself all the agreeable and digestive qualities which are:
desirable in condiments. All the substances of which it is composed are eminently
beneficial. The said aromatic salt may be advantageously and economically
substituted for the salt and all other condiments ordinarily employed; both for
table use and culinary operations it imparts an agreeable and appetising flavour
to the viands, and mildly and gently stimulates the action of the digestive organs.
This salt is moreover perfectly innocuous, and on this account also is to be preferred
to all other stimulants, which in most cases are highly injurious to health.
What more particularly distinguishes the new aromatic salt is, that it includes
in its composition all the condiments capable of imparting an agreeable flavour to
the food and calculated to promote digestion, so that it may be employed alone
without the addition of any other product.
The proportions of the various substances of which it is composed may be
changed, and some of them may be dispensed with, and other substances may be
added without affecting the principle of the Invention.
The following composition may be taken by way of example, viz., white salt
610 grammes, pepper 15 grammes, cloves 2 grammes, basil 4 grammes, cinnamon
4 grammes, nutmeg 7 grammes, laurel leaves 6 leaves, thyme 4 grammes, coriander
seed 4, parsley 25 grammes.
All these materials when intimately mixed are ground together and sifted if
necessary, after which they are placed in bottles or boxes. When the improved salt
is destined for the table, 25 grammes of tarragon are to be added; when it is
intended to be used for flavoring meat, such as sausage meat for example, 20
Din 031

page_text: grammes of allspice or Jamaica pepper should be substituted for the tarragon; in
this case also the proportions of the other aromatic substances employed are
likewise greater than when the salt is employed for the table or for ordinary
culinary operations.
This aromatic salt may moreover be prepared in a great variety of forms,
according to the purpose for which it is intended; some of these forms are herein-
after described.
In the form of balls resembling burnt almonds, for stews, it combines colouring
and seasoning. For soups, broth, and sauces, these balls are an agglomerate of
caramel 20 grammes, gelatine or other agglomerating substance 30, aromatic
salt 50. A condiment for oysters is prepared with a mixture of pepper, mignonettes,
and aromas or spices employed in preparing the aromatic salt or other substances.
Gravies, sauces, or cullis, may also be prepared with the aromatic salt for culinary
purposes.