IMPROVED COMPOSITIONS TO BE USED IN THE PRESERVATION OF MEAT, POULTRY, AND OTHER ARTICLES OF FOOD FOR HUMAN CONSUMPTION, ESPECIALLY ADAPTED TO THE MANUFACTURE OF SAUSAGES, CURING HAM, BACON, TONGUES, AND THE LIKE, AND ALSO FOR BLEACHING, REFINING, AND HARDENING LARD
Year: 1879

page_text: . LETTERS PATENT to Silvester Fulda, of Bow, in the County of Middlesex,
Chemist, for the Invention of "IMPROVED COMPOSITIONS TO BE USED IN THE
PRESERVATION OF MEAT, POULTRY, AND OTHER ARTICLES OF FOOD FOR HUMAN
CONSUMPTION, ESPECIALLY ADAPTED TO THE MANUFACTURE OF SAUSAGES,
CURING HAM, BACON, TONGUES, AND THE LIKE, AND ALSO FOR BLEACHING,
REFINING, AND HARDENING LARD."
Sealed the 5th August 1879, in pursuance of an Order of the Lord Chancellor, and
dated the 28th January 1870
PROVISIONAL SPECIFICATION left by the said Silvester Fulda at the Office
of the Commissioners of Patents on the 28th January 1879.
SILVESTER FULDA, of Bow, in the County of Middlesex, Chemist. "IMPROVED
COMPOSITIONS TO BE USED IN THE PRESERVATION OF MEAT, POULTRY, AND OTHER
ARTICLES OF FOOD FOR HUMAN CONSUMPTION, ESPECIALLY ADAPTED TO THE
MANUFACTURE OF SAUSAGES, CURING HAM, BACON, TONGUES, AND THE LIKE, AND
ALSO FOR BLEACHING, REFINING, AND HARDENING LARD."
My Invention consists in preserving the above mentioned articles by means of a
composition consisting of the following ingredients, and composed of the following
proportions applied in the manner hereinafter described :-I mix together
lb. alum.
lb. crystal silicate of potash.
lb. borax.
lb. cream of tartar.
6 oz. glassgall.
2 lbs. caustic lime.
1 lb. sulphate of soda.
I then dissolve the whole of the above ingredients with 8 lbs. of cold water which
has been previously boiled.
I slack the caustic lime, using only the clear water resulting therefrom, and not
the lime itself. I then dissolve the crystals with that water and let the whole
stand for 4 hours, and then dilute the same with pure water so as to bring it to a
strength of 4° to 8° on Beaume's hydrometer, according to the temperature of the
atmosphere.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent and of
an Order of the Lord Chancellor, filed by the said Silvester Fulda in the Great 2
Seal Patent Office on the 13th August 1879.
SILVESTER FULDA, of Bow, in the County of Middlesex, Chemist. " IMPROVED
COMPOSITIONS TO BE USED IN THE PRESERVATION OF MEAT, POULTRY, AND OTHER
ARTICLES-OF-FOOD-FOR-HUMAN CONSUMPTION, ESPECIALLY ADAPTED TO THE
MANUFACTURE OF SAUSAGES, CURING HAM, BACON, TONGUES, AND THE LIKE, AND-2
ALSO FOR BLEACHING, REFINING, AND HARDENING LARD."
My Invention consists in preserving the before mentioned articles by the means
of a composition consisting of the following ingredients, and composed of the
following proportions applied in the manner hereinafter described:-I mix together
lb. alum.
lb. crystal silicate of potash.
lb. borax.
lb. cream of tartar.
6 oz. glassgall.
2 lbs. caustic lime.
1 lb. sulphate of soda.
I then dissolve the whole of the above ingredients with 8 lbs. of cold water
which has been previously boiled.
3
3
I slack the caustic lime, using the clear water resulting therefrom, and not the
lime itself. I then dissolve the crystals with that water and let the whole stand 4

page_text: for four hours, and then dilute the same with pure water so as to bring it to a
strength of from 4° to 8° on Beaumé's hydrometer, according to the temperature of
the atmosphere.
In the manufacture of sausages I introduce 4 oz. of the above liquid to every
cwt. of meat, mixing it with it during the chopping process, which will preserve
the meat for a great length of time.
In preserving other articles of food, such for instance as joints of meat, poultry,
and the like, the result can be obtained by immersing the substance (requiring to
be preserved with my liquid) in it, say from 12 to 24 hours.
In curing ham, bacon, tongues, and the like, I make use of the following
Signed, sealed, and delivered
in the presence of
JAMES MILLS,
Solicitor,
Beverley.
S. FULDA. (L.S.)