A New or Improved Method for Preserving Meat, Fish, and the like.
Year: 1890

page_text: Date of Application, 18th Feb., 1890
Complete Specification Left. 15th Nov.. 1890-Accepted. 7th Feb.. 1891
PROVISIONAL SPECIFICATION.
A New or Improved Method for Preserving Meat, Fish, and the like.
I, FELIX GROGNET of 31 Boulevard Henri IV Paris in the Republic of France
Manufacturer do hereby declare the nature of this invention to be as follows:-
The method of preserving meat, fish suct and other such food according to my
system comprises two distinct operations.
1. The immersion or coating of the meat or fish to be preserved for the purposes
of destroying microbes, eggs, spores and the like which might happen to arrive on
the surface in or with a bath or solution consisting of
Vinegar of 34° or 4° strength
Vinegar of less strength can be fortified with
pyroligneous acid.
400 parts.
Ordinary kitchen salt
16 parts.
Sumatra pepper or crushed cayenne pepper
Green ginger, powdered
1 part.
1 part.
Acetate of potash
1 part.
nutmeg
cloves
Four spices
mixed in desired proportion 1 part.
cinnamon
laurel
This mixture is allowed to soak for about 15 days before use it being well stirred
from time to time. The above compound of materials need not be strictly adhered
to, one may use as anti microbic preservative aromatic compounds, any of the
plants of the families or species such as the diperacae the polygon acae the anon
acae, the solanacae (except the poisonious species), the myrtle acae, the verben acae,
the labiae, the amomac, the camellacae, the myristicae the laurinae, as well as the
different tribes of these families also in general the large family of the composae.
One may also use carbonate of potash and its derivatives heated acetic or similar
acid.
After cutting the meat or fish into slices about 4 inches thick, or if more con-
venient leaving it whole the fish or meat is immersed in the bath for the desired
period. Or instead of immersion it may be coated or painted with a brush.
Immediately after removal from the bath or after coating, the piece of meat or
fish is hung up for the necessary time to permit it to dry.
2. The dessication.
To obtain this a mixture is made of talc or Briançon chalk with maize flour the
latter preferably of second quality as being less thick than the first quality and
therefore taking the moisture better. The tale and flour are mixed in equal parts.
The compound so made is powdered completely over the meat and the latter is
hung up with all the powder that may adhere thereto until sufficient dessication is
obtained.
The powdered tale is not the only mineral which may be used for this dessication
process, various other minerals may be used such as powdered soapstone or lime
stones, etc.
The maize flour can also be replaced by any vegetable flour or by powdered
starch.
The ashes of light kinds of wood or other vegetable ashes in anhydrous condition
in consequence of their power of absorbing more or less moisture may serve for the
same purpose for the principle of the operation consists chiefly in utilizing the power

page_text: of capillary attraction to absorb and draw out the moisture with concomitant
evaporation from the surface.
By the above, one will understand that the meat and fish preserved by this process
may be more or less tender according to the purpose they are prepared for and
according to the degree of dessication to which they are subjected."
Meat etc. may be preserved in a fresh state under a covering layer, dehydrated by
this process.
The thickness of this layer may vary according to the wish of the packer, it
sufficies if it is sufficiently dehydrated in order not to be attacked by the germs,
microbes etc., and sufficiently thick and heavy to give resistance during the various
operations of transport and warehousing.
In order to obtain a quicker dessication, air may be caused to circulate about the
meat etc. by means of an aspirator or ventilator.
In this state meat and fish can be preserved for any length of time in the
atmosphere and without special care in the baskets, cases etc.
I do not look upon the first operation as absolutely indispensible and is not
the main feature of my invention but it is desirable to be used.
Dated this 18th day of February 1890.
HERBERT & CO.,
Agents to Applicant.
COMPLETE SPECIFICATION.
A New or Improved Method for Preserving Meat, Fish, and the like.
I, FELIX GROGNET, of 31 Boulevard Henri IV Paris, in the Republic of France,
Manufacturer, do hereby declare the nature of this invention and in what manner
the same is to be performed, to be particularly described and ascertained in and by
the following statement :-
The method of preserving meat, fish, suet, and other such food according to my
system comprises two distinct operations.
1. The immersion or coating of the meat or fish to be preserved for the purposes
of destroying microbes, eggs, spores and the like which might happen to arrive on
the surface in or with a bath or solution, consisting of
Vinegar of 3 or 4 degrees of strength
Vinegar of less strength can be fortified with
pyroligneous acid.
400 parts.
Ordinary kitchen salt
Sumatra pepper or crushed cayenne pepper
16 parts.
1 part.
Green ginger, powdered
Acetate of potash
1 part.
1 part.
nutmeg
cloves
Four spices
mixed in desired proportion 1 part.
cinnamon
laurel
This mixture is allowed to soak for about 15 days before use it being well stirred
from time to time. The above compound of materials need not be strictly adhered
to, one may use as anti microbic preservative aromatic compounds, any of the plants
of the families or species such as the dipteracae, the polygonacae, the anonacae,
the solanacae (except the poisonous species), the myrtacaex, the verbenacae, the
labiatse, the amomae, the canellacex, the myristicacex, the laurinae, as well as the
different tribes of these families also in general the large family of the composac.
One may also use carbonate of potash and its derivatives heated acetic or similar
After cutting the meat or fish into slices about four inches thick or if more
acid.

page_text: convenient leaving it whole the fish or meat is immersed in the bath for the desired
period. Or instead of immersion it may be coated or painted with a brush.
Immediately after removal from the bath or after coating, the piece of meat or
fish is hung up for the necessary time to permit it to dry.
2. The desiccation.
To obtain this a mixture is made of talc or Briançon chalk with maize flour, the
latter preferably of second quality as being less thick than the first quality and
therefore taking the moisture better. The tale and flour are mixed in equal parts.
The compound so made is powdered completely over the meat and the latter is
hung up with all the powder that may adhere thereto until sufficient dessication is
obtained.
The powdered tale is not the only mineral which may be used for this desiccation
process, various other minerals may be used such as powdered soapstone or lime
stones, etc.
The maize flour can also be replaced by any vegetable flour or by powdered
starch.
The ashes of light kinds of wood or other vegetable ashes in anhydrous condition
in consequence of their power of absorbing more or less moisture may serve for the
same purpose for the principle of the operation consists chiefly in utilizing the power
of capillary attraction to absorb and draw out the moisture with concomitant
evaporation from the surface.
By the above one will understand that the meat and fish preserved by this process
may be more or less tender according to the purpose they are prepared for and
according to the degree of desiccation to which they are subjected.
Meat, etc., may be preserved in a fresh state under a covering layer, dehydrated
by this process.
The thickness of this layer may vary according to the wish of the packer,
sufficies if it is sufficiently dehydrated in order not to be attacked by the germs,
microbes, etc., and sufficiently thick and heavy to give resistance during the various
operations of transport and warehousing.
In order to obtain a quicker dessication, air may be caused to circulate about the
meat, etc., by means of an aspirator or ventilator.
In this state meat and fish can be preserved for any length of time in the
atmosphere and without special care in the baskets, cases, etc.
I do not look upon the first operation as absolutely indispensible and is not
the main feature of my invention but it is desirable to be used.
Having now particularly described and ascertained the nature of this inven-
tion and in what manner the same is to be performed, I declare that what I
claim is―
1st. The process of preserving meat, fish and the like in the free air, consisting
in coating the same with anhydrous substances such as powdered tale, steatite,
pulverized calcarous substances in general, flour and other species, amidin, ashes of
wood or other vegetable ashes in anhydrous conditions for absorbing more or less
moisture to which the meat or fish has been subjected, or which it contains from
preliminary preparation, substantially as and for the purpose set forth.
2nd. The application of the process described for the preserving of suet and other
such food, and the mixing of the anhydrous substances in convenient proportions,
substantially as and for the purpose set forth.
Dated this 14th day of November 1890
F. BOSSHARDT & Co.,
4, Corporation Street, Manchester, Agents to Applicant.