IMPROVEMENTS IN PRESERVING FRESH MEAT, GAME, FOWL, FISH, VEGETABLES, BUTTER, AND CREAM
Year: 1875

page_text: LETTERS PATENT to John Henry Ermatinger, of Dunster House,
Mincing Lanc, London, E.C., for the Invention of "IMPROVEMENTS
IN PRESERVING FRESH MEAT, GAME, FOWL, FISH, VEGETABLES, BUTTER, AND
CREAM." A communication from abroad by Doctor Fred. Sacc,
PROVISIONAL SPECIFICATION left by the said John Henry Ermatinger
at the Office of the Commissioners of Patents, with his Petition,
on the 1st September 1875.
I, JOHN HENRY ERMATINGER, of Dunster House, Mincing Lane,
London, E.C., do hereby declare the nature of the said Invention for
"IMPROVEMENTS IN PRESERVING FRESH MEAT, GANE, FOWL, FISH, VEGETABLES,
BUTTER, AND CREAM," to be as follows, that is to say:-
This Invention consists in improvements in preserving fresh meat,
game, fowl, fish, vegetables, butter.
These improvements comprise new combinations and mixtures of
known materials and liquids; these new combinations and mixtures,

page_text: and the manipulation and application thereof for and to the above-
named purposes are the essence and substance of this Invention.
The mixture employed for the preserving of fresh meat, game, fowl,
fish, and vegetables, contains water in which chloride of sodium has
been dissolved in the proportion of from 100 to 250 grammes to one
litre, and 10 to 25% of the weight of the substance to be preserved,
according to its kind and size, and according to the climate where it is
preserved, as also to that for which it is intended. To this solution
is added alcohol of the strength of 90° in the proportion of 250 grammes
to one litre of the solution. The substance to be preserved is put into
and covered with the mixture composed as indicated.
For preserving butter alcohol of the said strength in the proportion
of lb. 2 to lb. 100 of butter is employed. The butter is first washed and
the alcohol then kneaded into.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said John Henry Ermatinger in the Great Seal Patent
Office on the 1st March 1876.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, JOHN
HENRY ERMATINGER, of Dunster House, Mincing Lane, London, E.C.,
send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the First day of September, in the year of
our Lord One thousand eight hundred and seventy-five, in the thirty-
ninth year of Her reign, did, for Herself, Her heirs and successors,
give and grant unto me, the said John Henry Ermatinger, Her special
dicence that I, the said John Henry Ermatinger, my executors, admini-
strators, and assigns, or such others as I, the said John Henry
Ermatinger, my executors, administrators, and assigns, should at any
time agree with and no others, from time to time and at all times
thereafter during the term therein expressed, should and lawfully
might make, use, exercise, and vend, within the United Kingdom
of Great Britain and Ireland, the Channel Islands, and Isle of
Man, an Invention for "IMPROVEMENTS IN PRESERVING FRESH MEAT, GAME,

page_text: FOWL, FISH, VEGETABLES, BUTTER, AND CREAM," a communication to me
from abroad by Doctor Fred. Sacc, Professor of Chemistry at the
Academy of Neuchâtel, Switzerland, upon the condition (amongst
others) that I, the said John Henry Ermatinger, my executors or
administrators, by an instrument in writing under my, or their, or
one of their hands and seals, should particularly describe and ascertain
the nature of the said Invention, and in what manner the same was
to be performed, and cause the same to be filed in the Great Seal
Patent Office within six calendar months next and immediately after
the date of the said Letters Patent.
NOW KNOW YE, that I, the said John Henry Ermatinger, do hereby
declare the nature of the said Invention, and in what manner the
same is to be performed, to be particularly described and ascertained
in and by the following statement thereof, that is to say :-
This Invention consists in improvements in preserving fresh meat,
game, fowl, fish, vegetables, butter, and cream.
These improvements comprise new combinations and mixtures of
known materials and liquids; these new combinations and mixtures,
and the manipulations and application thereof for and to the above-
named purposes are the essence and the substance of this Invention,
and are effected and carried out by the following means and method :-
For preserving fresh uncooked meat, water wherein from 100 to 250
grammes of chloride of sodium per litre have been dissolved is employed.
In order to dissolve the chloride of sodium the water is heated to the
boiling point, at which impurities and germs of organic life that may
be in it are at the same time rendered harmless. When the solution is
still hot, though not boiling, it is poured upon and over the meat
in the proportion of 1 litre to 1 kilo. of meat, and so left till the
next day. The solution is then poured or drained off and mixed with
alcohol of 90° in the proportion of 250 grammes, or ½ litre to cach
litre of the foregoing solution. The alcohol must be of good taste and
flavour, and not empyreumatic; the meat is then turned over, that is,
the surface that was downwards turned up, the compound liquid again
poured upon and over it, and so left the second day. The third day
barrels of galvanized sheet iron or other material adapted to the purpose,
suitably made, preferably of a cylindrical shape, are taken, the meat.
is put therein, the compound liquid poured over it so as to cover the

page_text: For preserving cream alcohol of 90° and pulverized soda crystals are
employed in the following proportions:-For 1000 grammes of thick
cream 10 grammes of pulverized soda crystals, and 100 grammes of
alcohol of 90°. The whole is well mixed and then carefully bottled.
I will now indicate the action of the component parts of the mixture
employed for preserving fresh meat, game, fowl, and fish. The chloride
of sodium used in the proportion stated acts in preventing the meat
to surrender to the water its soluble principles or parts, thus making
it to retain its alimentary entirety. In the proportion of 250 grammes
per litre of water and kilo. of fish, the chloride of sodium prevents fish
from swelling. The alcohol of 90° acts as an antiseptic agent, prevents
the contact with the air, as also nutritive principles or parts of the meat
to dissolve in the compound liquid.
The water wherein the chloride of sodium and the alcohol have been
mixed preserves or helps to preserve the meat in its fresh state; it
completes the action of the two other component parts of the mixture
over the whole surface of the pieces, and also prevents the contact with
thic air.
Some of the advantages of this Invention arc, fresh meat, game, fowl,
fish, preserved as described, remain in their fresh state and can be
prepared for the table without being first regenerated and soaked for
hours. The piece after having been taken out of the compound liquid
only requires to be washed in clear and clean water before being cooked.
In any case it will be sufficient when immersed into it for about one
half to one hour. The meat loses nothing of its weight, nor any of
its nutritive properties; it can in every respect be used like butchers'
meat.
The component parts of the mixture employed for preserving are
wholesome and readily obtainable, and if they are at hand the pre-
servation of the meat can be effected, so to speak, instantaneously in hot
as well as in cold countries.
The costs of preserving may not, on account of the alcohol, seem to be
very low, though they are; it only needs to distil the mixture in order
to recover nearly all the alcohol employed.
Having now fully described and ascertained the nature of this In-
vention, and the manner in which the same is to be carried out, I would

page_text: have it clearly understood that I make no claim to the separate use of
either alcohol or chloride of sodium; but what I do claim under my
Letters Patent, No. 3073, is,—
(1). The combination, mixture, manipulation, and application of
alcohol, chloride of sodium, and water, for preserving fresh meat, a
game, fowl, fish, and vegetables, substantially as particularized..
(2). The treatment of butter with water, the mixing thereto and
kneading into of alcohol of 90°, and the final application, before using
the butter, of water, substantially as set forth.
(3). The mixing, manipulating, and applying alcohol and pulverized 1
soda crystals with and to cream for the preservation of it, substantially
as described.
(4). I would further have it clearly understood that I do not limit
myself to the exact proportions of the ingredients and the liquids to be
used, as stated herein-before, as some modification or alteration therein
is not without the range of my Patent rights.
In witness whereof, I, the said John Henry Ermatinger, have-
hereunto set my hand and seal, this Twenty-eight day of
February, in the year of our Lord One thousand cight hundred
and seventy-six.