A NEW OR IMPROVED METHOD OF KEEPING THE SUBSTANCE OF EGGS FRESH AND SWEET
Year: 1865

page_text: LETTERS PATENT to Walter Christopher Thurgar, of the City of
Norwich, Surgeon, for the Invention of "A NEW OR IMPROVED METHOD OF
KEEPING THE SUBSTANCE OF EGGS FRESH AND SWEET."
Sealed the 4th July 1865, and dated the 6th January 1865.
PROVISIONAL SPECIFICATION left by the said Walter Christopher
Thurgar at the Office of the Commissioners of Patents, with his
Petition, on the 6th January 1865.
WALTER CHRISTOPHER THURGAR, of the City of Norwich, Surgeon, do
hereby declare the nature of the said Invention for "A NEW OR IMPROVED
METHOD OF KEEPING THE SUBSTANCE OF EGGS FRESH AND SWEET," to be as
follows:-
My Invention consists in beating the substance of the egg, without the
shell, until the white and yelk are thoroughly mixed. I strain the mixture
through muslin or similar material, and then mix with it sugar or salt, in
which state it may be preserved quite fresh for an indefinite period. The
egg must be submitted to moderate heat to facilitate its combination
either with the sugar or salt. For this purpose I prefer to place the mixed
substance of the eggs upon small trays. I then place the small trays upon a
large stationary metal case heated by hot air, hot water, or steam. After or
before the mixed substance of the egg has been put into the small trays I mix
with it as much sugar or salt as is required for cooking purposes and adapted

page_text: to preserve the egg.
to sufficient heat for
The eggs mixed with
The eggs mixed with sugar or salt must be exposed
about half an hour, when the eggs if mixed with sugar
will become transparent, or if mixed with salt opaque, and in either case fit
for sale.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Walter Christopher Thurgar in the Great Seal Patent Office
on the 5th July 1865.
TO ALL TO WHOM THESE PRESENTS SHALL COME, 1, 'WALTER
CHRISTOPHER THURGAR, of the City of Norwich, Surgeon, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Sixth day of January, in the year of our Lord. One
thousand eight hundred and sixty-five, in the twenty-eighth year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto me,
the said Walter Christopher Thurgar, Her special licence that I, the said
Walter Christopher Thurgar, my executors, administrators, and assigns, or
such others as I, the said Walter Christopher Thurgar, my executors, admi-
nistrators, 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 "A NEW OR IMPROVED METHOD OF KEEPING THE SUB-
STANCE OF EGGS FRESH AND SWEET," upon the condition (amongst others)
that I, the said Walter Christopher Thurgar, 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 Walter Christopher Thurgar, do hereby
declare the nature of my said. Invention, and in what manner the same
is to be perforined, to be particularly described and ascertained in and by the
following statement thereof, that is to say :-
My Invention consists in beating the substance of the egg, without the
shell, until the white and yelk are thoroughly mixed. I strain the mixture
through muslin or similar material, and then mix with it sugar or salt, in
which state it may be preserved quite fresh for an indefinite period.

page_text: The egg must be submitted to moderate heat to facilitate its combination
either with the sugar or salt. For this purpose I prefer to place the mixed
substance of the eggs upon small trays. I then place the small trays on a
large stationary metal case heated by hot air, hot water, or steam. After or
before the mixed substance of the egg has been put into the small trays I
mix with it as much sugar or salt as is required for cooking purposes and
adapted to preserve the egg, say, about a dram of salt or half an ounce of
sugar to every egg. The eggs mixed with the sugar or salt must be exposed
to sufficient heat, about 160° Fahrenheit, more or less, for about half an hour,
when the eggs if mixed with sugar will become transparent, or if mixed with
salt opaque, and in either case fit for sale.
Eggs preserved according to my present Invention will remain in a fluid,
semi-fluid, or pasty state in contradistinction to a state of powder.
And having now described, the nature of my said Invention, and in what
manner the same is to be performed, I declare that I claim the method
herein-before described of keeping the substance of eggs fresh and sweet.
In witness whereof, I, the said Walter Christopher Thurgar, have here-
unto set my hand and seal, this Fourth day of July, One thousand
eight hundred and sixty-five.
W. C. THURGAR. (L.S.)