IMPROVEMENTS IN CURED HAMS, BACON, AND OTHER HOG MEAT, AND IN THE MODE OF CURING AND PRE- PARING FOR MARKET OF THE SAME
Year: 1878

page_text: LETTERS PATENT to George Franklin Black, European Agent of Messieurs
Washington Butcher's, Sons, of Philadelphia and Chicago, in the United States
of America, temporarily at the Patent Office, 6, Lord Street, Liverpool, in the
County of Lancaster, for the Invention of "IMPROVEMENTS IN CURED HAMS,
BACON, AND OTHER HOG MEAT, AND IN THE MODE OF CURING AND PRE-
PARING FOR MARKET OF THE SAME." A cominunication from abroad from
Henry Clay Butcher, Howard Butcher, and Henry P. Darlington, constituting
the said Firm of Washington Butcher's. Sons.
PROVISIONAL SPECIFICATION left by the said George Franklin Black at
the Office of the Commissioners of Patents on the 29th March 1878.
IM-
GEORGE FRANKLIN BLACK, European Agent of Messieurs Washington Butcher's,
Sons, of Philadelphia and Chicago, in the United States of America, temporarily at
the Patent Office, 6, Lord Street, Liverpool, in the County of Lancaster.
PROVEMENTS IN CURED HAMS, BACON, AND OTHER HOG MEAT, AND IN THE MODE
OF CURING AND PREPARING FOR MARKET OF THE SAME." (A communication
from abroad from Henry Clay Butcher, Howard Butcher, and Henry P. Dar-
lington, constituting the said Firm of Washington Butcher's, Sons.)
The hams are cured in a mild pickle of salt, saltpetre, and glucose. After they
are thoroughly cured, they are dried in a heated room, after which they are smoked
with smoke produced from green hickory wood for three or four days, or further
dried for six or seven days, to produce the "pale cured." They are then properly
trimmed and shaped, and thoroughly cleaned and covered with paper dipped in lard
oil, or if required by the trade with unsized cloth. They are then packed in barrels,
casks, or boxes.
This Invention applies to hog meat generally, not merely hams,

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said George Franklin Black in the Great Seal Patent Office on the
18th September 1878.
GEORGE FRANKLIN BLACK, European Agent of Messieurs Washington Butcher's,
Sons, of Philadelphia and Chicago, in the United States of America, temporarily at
"IM-
the Patent Office, 0, Lord Street, Liverpool, in the County of Lancaster.
PROVEMENTS IN CURED HAMS, BACON, AND OTHER HOG MEAT, AND IN THE MODE
OF CURING AND PREPARING FOR MARKET OF THE SAME.' A communication
from abroad by Henry Clay Butcher, Howard Butcher, and Henry P. Dar-
lington, constituting the said Firm of Washington Butcher's, Sons.
"
I take the hams and put them in a mild pickle of salt, saltpetre, and glucose,
until thoroughly cured. When this is attained, I take them and dry them in a
heated room heated by any suitable apparatus. After they are dried, they are
smoked with smoke produced from green hickory or similar wood for three or four
days, or when the quality known as "pale cured" is desired, I dry them for six or
seven days longer without smoking. They are then properly trimmed and shaped,
and thoroughly cleaned in the usual manner, and covered with paper dipped in lard
oil, or if required by the trade, with unsized cloth. They are then packed away in
barrels, casks, or boxes, in any of the numerous ways known to the trade.
This Invention applies to hog meat and similar meats generally, and not merely
to hams.
Having now described my Invention and the best mode known to me of carrying
it into effect, I wish it to be understood that what I believe to be new, and desire
to claim under the herein-before in part recited Letters Patent is,―
1. The use of glucose in combination with saltpetre and salt, as a pickle for
curing meats as described.
2. The general mode and process of curing and preparing for market of hog and
similar meats, substantially as herein set forth.
In witness whercof, I, the said George Franklin Black, have hereunto set my
hand and seal, this Sixteenth day of September, in the year of our Lord
1878
Witness,
JOHN HAYES,
Apprentice to
W. P. Thompson, C.E.,
Patent Agent,
G, Lord St.,
L'pool.
GEORGE FRANKLIN BLACK. (L.S.)