IMPROVEMENTS IN THE PRESERVATION OF ALIMENTARY SUBSTANCES, BOTH SOLID AND FLUID
Year: 1879

page_text: LETTERS PATENT to Thomas Foster Wilkins, of Upper Baker Street, London,
in the County of Middlesex, for the Invention of "IMPROVEMENTS IN THE
PRESERVATION OF ALIMENTARY SUBSTANCES, BOTH SOLID AND FLUID."
Sealed the 14th October 1879, and dated the 23rd June 1879.
PROVISIONAL SPECIFICATION left by the said Thomas Foster Wilkins at
the Office of the Commissioners of Patents on the 23rd June 1879.
THOMAS FOSTER WILKINS, of Upper Baker Street, London, in the County of
Middlesex. "IMPROVEMENTS IN THE PRESERVATION OF ALIMENTARY SUBSTANCES,
BOTH SOLID AND FLUID."
My Invention relates to certain processes for the preservation of various
ailmentary substances (solid or liquid), especially butter, cheese, wines, ales,
beers, &c., by employing the following chemicals either separately or in com-
bination :-
Salicin, methylal, chloral, lactic acid, salicylic acid, glacial metaphosphoric acid,
sodic metaphosphate, sodic biborate, and sodic formiate.
In the treatment of butter, where the manipulation is of paramount importance,
the following will be the modes of application.
To each pound of butter should be added in powder or solution from 2 grains to
one ounce of the preserving agent.
If this is used in solution (which should be as concentrated as possible) tho
butter should be spread out in a layer and dents or cavities made in it at various
places into which the solution should be poured.
A cloth steeped in a dilute solution of the agent should underline and surround
the butter, which being wrapped over it, the latter may be beaten either with the
hand or preferably with a spat or mallet. This must be continued until the
preserving substance has been thoroughly blended with the butter.
In preparing large quantities tho blending may be effected by means of a churn,
butter kneading machine, or other similar utensil.
When the preserving agent is used in the solid state, which is preferable,
although requiring greater care from the difficulty of mixing thoroughly, it is
desirable to use one of the mechanical appliances before named.

page_text: It is important to bear in mind that the process is most efficacious when the
preservative is applied to the butter just as it comes from the churn, after the
butter milk has been thoroughly removed and before the salt is applied, which may
be added in the usual quantity for fresh butter after the preserving process has
been completed.
When the mixing process has been thoroughly effected and the salt applied, the
butter should be placed in a crock, tin, or well seasoned cask and fastened down
without coming in contact with the hand.
Should it be desirable to preserve the butter for an unusually long time, it is
desirable to enclose it in a cloth before placing it in the vessel, and to pour over it
a strong solution of metaphosphoric acid (2 drs. to 2 ozs. for pint of water). This
solution should remain over and in contact with the cloth for some weeks, when it
may be poured off, as the cloth will still retain its moisture.
In the application of either of the preserving agents or any combination of them
to cheese, it is proposed to mix it in the same proportions as for butter to each
pound of curd, or else (and if found desirable in addition to above treatment) to
surround the cheese when made with a paste containing a concentrated solution of
the preserving substance.
In the case of wines, ales, and beers, or other fermented liquors, from two grains
to four ounces of the preservative in solution should be mixed with each gallon of
the liquid to be treated.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Thomas Foster Wilkins in the Great Seal Patent Office on the 16th
December 1879.
THOMAS FOSTER WILKINS, of Upper Baker Street, London, in the County of
Middlesex. "IMPROVEMENTS IN THE PREPARATION OF ALIMENTARY SUBSTANCES,
BOTH SOLID AND FLUID."
I have stated in my Provisional Specification that I propose to preserve various
alimentary substances, solid or liquid, especially butter, cheese, wines, ales, beers,
etcetera, by employing the following chemicals, either separately or in combination :
salicino, methylal, chloral, lactic acid, salicylic acid, glacial metaphosphoric acid,
sodic metaphosphorate, sodic biborate, and sodic formiate.
Having however by repeated experiments ascertained that glacial metaphosphoric
acid is when properly applied a better preservative of butter than any other of the
above enumerated agents, or any combination of them, and having also ascertained
that although I can to some extent preserve a variety of alimentary substances by
the aid of the said agents separately or in combination, I attain an absolutely
satisfactory result only as regards my method of preserving butter, I will now
confine myself to a description thereof.
My process is as follows:-
I spread the butter in a thin layer upon a damp cloth steeped in a dilute solution
of the preserving agent (say one dram to a pint of water), and make dents or
cavities in various parts of it; I then take of glacial metaphosphoric acid in a
concentrated solution. say twenty four grains of acid for every pound weight of
butter, and pour this solution into the said dents or cavities; I then take the ends
of the damp cloth which surrounds and underlies the butter, and wrap the cloth
carefully over the whole mass, which is then well beaten by hand, or preferably
with a spat or mallek, the beating being continued until the preservative is
thoroughly mixed, blended, and incorporated with the butter.
The preservative process is then complete, and the butter thus prepared may be
placed in crocks or tubs, or be otherwise delivered to commerce or to domestic use.
The above described method of blending the preservative agent with the butter
I have found to answer well, but in preparing large quantities of butter the
blending of the preservative agent with the butter may be more conveniently
effected by means of a butter-worker or other suitable apparatus.
Instead of applying the glacial metaphosphoric acid in a concentrated solution,
I might apply it in a solid crushed state, but although I consider that the
preservative agent in this solid state might in some cases be advantageous, yet the
difficulty of thoroughly blending the same with the butter leads me to give
preference to the use of the acid in solution.
The concentrated solution which I have found to answer well is twenty four
grains of acid dissolved in from one half to one dram of water, which water I prefer
should be distilled.
I would observe that it is preferable that the butter should be treated with the
preservative agent when taken from the churn and the buttermilk thoroughly
expressed from it, and it will be understood that the quantity of salt usually added
to fresh butter is also added to butter preserved by my process.
Butter prepared as I have above set forth will keep for two months, and probably
for a much longer time, and that without any particular mode of packing.
Having now described and ascertained the nature of my said Invention, and in
what manner the same is or may be performed, I would have it distinctly understood
that I do not claim the use of the several preservative agents first above enumerated
for the preservation of a variety of alimentary substances, as proposed by my
Provisional Specification; also that I do not confine myself to the relative pro-
portions hereinbefore given, as such may be varied to suit various kinds of butter,

page_text: the length of time for which it is desired to preserve the butter, the atmospheric
conditions under which it is prepared, and other causes; the proportion of glacial
metaphosphoric acid will not however in any case exceed one dram of acid to one
pound of butter.
What I claim as of my Invention and secured to me by the hereinbefore in
part recited Letters Patent is,-
The preservation of butter by mixing, blending, and incorporating glacial
metaphosphoric acid therewith, substantially as hereinbefore specified.
In witness whercof, I, the said Thomas Foster Wilkins, have hereunto set
my hand and seal, this Ninth day of December, in the year of our Lord
One thousand eight hundred and seventy nine.
THOMAS FOSTER WILKINS. (L.B.)