IMPROVEMENTS IN PRESERVING RAW MEAT, LARD, AND OTHER FATS, AND IN COMPOUNDS OR COMBINATIONS OF INGREDIENTS FOR THE PURPOSE
Year: 1877

page_text: LETTERS PATENT to Viccars Collyer, of The Highfields House, Leicester, in the
County of Leicester, for the Invention of "IMPROVEMENTS IN PRESERVING RAW
MEAT, LARD, AND OTHER FATS, AND IN COMPOUNDS OR COMBINATIONS OF
INGREDIENTS FOR THE PURPOSE."
aled the 28th August 1877, and dated the 2nd March 1877.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Viccars Collyer in the Great Seal Patent Office on the 31st August
1877.
VICCARS COLLYER, of The Highfields House, Leicester, in the County of Leicester,
"IMPROVEMENTS IN PRESERVING RAW MEAT, LARD, AND OTHER FATS, AND IN
COMPOUNDS OR COMBINATIONS OF INGREDIENTS FOR THE PURPOSE."

page_text: This Invention relates to improvements in preserving raw meat, lard, and other
fats, and in compounds or combinations of ingredients for the purpose, and consists
essentially of dissolving,―
100 parts commercial borax,
20
"
"
"
"
salt,
saltpetre,
in 20 times their combined weight of hot water. The liquid body is then allowed
to get cold, and the meat, lard, or other fats are steeped in it, and then removed and
hung up in a chamber in which a powerful current of cold air is caused to pass to
"set" the solution, on to the surface. The meat, lard, or other fats when dry may
then be placed in wrappers or cases for transportation, or otherwise kept.
Instead of operating upon fresh meat as last described it can be "shipped" safely
in a mild solution of salt, saltpetre, and acetic acid in the following quantities:-To
20 gallons water put 7 pounds salt, 1 pound saltpetre, and 2 pounds acetic acid.
In this case the meat does not require to be dried.
In some cases the meat, lard, or other fats are dipped after the cold dry air
treatment for a short time in a solution of acetic or sulphuric acid to assist in closing
up the pores.
The meat, lard, or other fats when prepared for transport are packed in barrels or
cases in which rice, meal, bran, or chaff fills up the interstices.
The following treatment is especially adapted for what is known as leaf lard and
similar fats, and forms part of my said Invention. Leaf lard is placed in cold spring
water for an hour or two; after this it is taken out and cut up very small, then put
again into a large quantity of spring water, and thoroughly washed by stirring;
after this it is drained and then melted at a low temperature in vessels placed in
boiling water or jacket pans; this method of melting secures perfection of flavor.
The process of cooling or setting after melting is as follows:-I plunge the hot
lard into a mixture of ice and salt, causing sudden congealation; after this it is
worked thoroughly between wooden rollers to rid it of moisture, and then made into
pounds or packed in tins or other packages.
Another method is to plunge the melted lard into a strong brine made of salt,
saltpetre, and water with about 1/4 per cent. of acetic acid; it is then worked
and packed, as in the other process. Either of these methods I find to give great
keeping properties to the lard; other fat can be treated in the same way if
desired.
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 treatment of raw meat, lard, and other fats to effect the preservation thereof,
as herein-before described.
Secondly. I claim the compound or combination of ingredients prepared in the
manner described, and the use of said compound for the preservation of raw meat,
lard, and other fats, as set forth.
Thirdly. I claim the treatment of leaf lard and its equivalent fats in the manner
set forth in the last paragraph for the purpose of preserving it or them, as described.
In witness whereof, I, the said Viccars Collyer, have hereunto set my hand
and seal, this Thirteenth day of August, One thousand eight hundred and
seventy-seven.
VICCARS COLLYER. (L.S.)