Year: 1888

page_text: Date of Application, 3rd Feb., 1888
Complete Specification Left, 21st Sept., 1888
Complete Specification Accepted, 26th Oct., 1888
I, HENRY HARRIS LAKE, of the firm of Haseltine, Lake & Co., Patent Agents,
Southampton Buildings, in the County of Middlesex, do hereby declare the nature of
this invention to be as follows:-
This invention has for its object to preserve eggs in an easy cheap and reliable
manner, for an almost unlimited time, so that they not only keep fresh as long as
they are stored but also for some time after they have been brought into the
market.
The principal point, however, is that eggs which have been treated according to this
process do not, in any respect, differ from new-laid eggs.
The process is as follows.
The eggs to be preserved are washed with clean water if they are dirty, and are
then carefully dried. They are then put in an air-tight receptacle into which carbonic
acid is introduced. In order as far as possible to introduce dry carbonic acid into the
egg receptacle, the acid is first conducted through a receptacle containing sulphuric
acid, wherein most of the moisture or humidity is taken up, and after that through a
receptacle containing calcium chloride which takes up any remaining moisture which
the carbonic acid may still contain and also the sulphuric acid which may possibly be
carried away by the carbonic acid.
From the calcium chloride receptacle the carbonic acid is caused to pass into the
egg receptacle which is provided with a pressure gauge and a blow-off cock. This
cock is open for a while during the introduction in order that the air shall be driven
from the receptacle, but is closed as soon as it is observed that carbonic acid is blown
through the same.
The pressure is then increased to from two to three atmospheres, after which the
acid is blown-off; the pressure and the blowing off are repeated several times, in
order to make sure that the atmospheric air has been driven from the receptacle. The

page_text: carbonic acid is then introduced only until a small pressure is obtained in the
receptacle, which pressure is preferably not allowed to exceed one atmosphere. This
pressure is kept up during nearly the whole time of the storage. The carbonic
acid then penetrates through the pores in the shell of the eggs and keeps the eggs
fresh.
After the eggs have been removed from the receptacle, part of the carbonic acid
remains for some time in the egg and thereby prevents it from getting bad. By
boiling or other use of the eggs the last trace of the carbonic acid disappears.
Dated this 3rd day of February 1888.
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, W.C.,
Agents for the Applicant.
I, HENRY HARRIS LAKE, of the firm of Haseltine, Lake & Co., Patents Agents,
Southampton Buildings, in the County of Middlesex, 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 :-
This invention has for its object to preserve eggs in an easy, cheap and reliable
manner, for almost unlimited time, so that they not only keep fresh as long as
they are stored but also for some time after they have been brought into the
market.
The principal point, however, is that eggs which have been treated according to this
process do not, in any respect, differ from new laid eggs.
The process forming the subject of the said invention is illustrated in the accom-
panying drawing.
In carrying the invention into practice the eggs to be preserved are first washed with
clean water if they are dirty, and are then carefully dried. They are then put in an
air-tight receptacle, into which carbonic acid is introduced. In order as far as
possible to introduce dry carbonic acid into the egg receptacle, the acid, as shown in
the drawing, is first conducted through a receptacle A, containing sulphuric acid,
wherein most of the moisture or humidity is taken up, and then through a receptacle B
containing calcium chloride which takes up any remaining moisture which the carbonic
acid may still contain, and also the sulphuric acid which may possibly be carried away
by the carbonic acid.

page_text: From the calcium chloride receptacle the carbonic acid is caused to pass into the
egg receptacle which is provided with a pressure gauge D and a blow-off cock E.
This cock is open for a while during the introduction, in order that the air shall be
driven from the receptacle, but is closed as soon as it is observed that carbonic acid is
blown through the same.
The pressure is then increased to from two to three lbs. pressure, after which the
acid is blown off the pressure and the blowing off are repeated several times, in
order to make sure that the atmospheric air has been driven from the receptacle. The
carbonic acid is then introduced only until a small pressure is obtained in the
receptacle, which pressure is preferably not allowed to exceed one lb.
This pressure
is kept up during nearly the whole time of the storage. The carbonic acid then
penetrates through the pores in the shell of the eggs, and keeps the eggs fresh.
After the eggs have been removed from the receptacle, part of the carbonic acid
remains for some time in the egg and thereby prevents it from getting bad. By
boiling or other use of the eggs the last trace of the carbonic acid disappears.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed as communicated to me
by my foreign correspondent I declare that what I claim is :-
The process of preserving eggs by means of carbonic acid, substantially as
described.
Dated this 91st dow of Santamban 100
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London,
Agents for the Applicant.