IMPROVEMENT IN THE CURING, PRESERVA- TION, AND PACKING OF BACON, HAMS, BUTTER, AND ALL KINDS OF FRESH MEATS, POULTRY, GAME, AND EGGS
Year: 1879

page_text: LETTERS PATENT to John James Boyd, of No. 4, Wellington Chambers, London
Bridge, in the Borough of Southwark, and County of Surrey, Provision
Merchant, for the Invention of "IMPROVEMENT IN THE CURING, PRESERVA-
TION, AND PACKING OF BACON, HAMS, BUTTER, AND ALL KINDS OF FRESH
MEATS, POULTRY, GAME, AND EGGS."
Sealed the 20th June 1879, and dated the 8th January 1879.
PROVISIONAL SPECIFICATION left by the said John James Boyd at the
Office of the Commissioners of Patents on the 8th January 1879.
JOHN JAMES BOYD, of No. 4, Wellington Chambers, London Bridge, in the
Borough of Southwark, and County of Surrey, Provision Merchant. "IMPROVEMENT
IN THE CURING, PRESERVATION, AND PACKING OF BACON, HAMS, BUTTER, AND
ALL KINDS OF FRESH MEATS, POULTRY, GAME, AND EGGS."
This Invention relates to the curing and preservation of bacon, hams, butter, and
all kinds of fresh meat, poultry, and game, and also to a novel method of curing
eggs. The process to be gone through for the curing and preservation of bacon and
hams is as follows, namely:-After the usual mode of curing with salt and salt
petre, the same is washed in water and hung up until perfectly dry, this process
taking about two days, after which it is thoroughly brushed with a stiff brush, and
then sprinkled or rubbed all over with powdered borax. Another method of
preserving bacon and hams is by making a solution of borax and mixing it with
cold water, and after the process is gone through of curing now in use, the bacon
and hams are immersed in the solution for about four hours, they are then removed
and laid upon benches or slabs, or hung up for the purpose of drying, after which
they are ready for transit without covering with calico or other fabric, or they can
be packed in paper or calico, or they can remain hung up or packed in tiers in a
cool warehouse without calico or other covering. Another mode of preserving
bacon and hams is after going through the ordinary process of curing to soak calico
or other fabric for three hours in the solution of borax already mentioned, and
wrapping the same round the bacon and hams whilst the cloths are quite wet, and
hanging the same up until dry. To preserve fresh meats, one of the following
processes must be gone through, namely, to immerse the meat in the solution of
borax for three hours, after which the meat must be hung up until dry, and before
being packed in calico or other fabrics, the calico or fabric should be dipped in the
said solution of borax. Another process would be to take the meat within twenty

page_text: four hours after being killed, lay the same on benches in a cool place, and thoroughly
sprinkle or rub all parts with powdered borax. To preserve poultry and game, the
entrails are taken out and the birds then rubbed dry, after which they are immersed
for three hours in the solution of borax, they are then hung up until the solution
is dry, or they could be preserved for transit in barrels in a weak solution of borax.
To preserve eggs, take the eggs when perfectly fresh and immerse them in a solution
of borax as before mentioned for about twenty four hours, and then pack them. To
preserve butter, cloths must be dipped in the solution, and wrapped round the butter
or the butter pickled in a solution of borax. The great advantages to be derived
by the processes herein before described over any other that has ever been used, are
as follows:-
1st. The bacon and hams will keep perfectly fresh for three months.
2nd. The fresh meat, poultry, and game, will keep fresh for at least four weeks
with ordinary care in packing.
3rd. The eggs will keep fresh for months.
4th. The bacon, hams, and butter retain all the properties of fresh cured bacon,
hams, and butter; by this is meant they do not lose their natural juices, and do not
lose in weight, and likewise are preserved from slime and fly.
5th. The fresh meat, poultry, and game are preserved in their natural freshness,
and do not lose in weight.
6th. The processes herein before described have the great advantage of preserving
the articles before mentioned in a fresh condition in a tropical climate.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said John James Boyd in the Great Seal Patent Office on the 26th June
1879.
JOHN JAMES BOYD, of No. 4, Wellington Chambers, London Bridge, in the
Borough of Southwark, and County of Surrey, Provision Merchant. "IMPROVEMENT
IN THE CURING, PRESERVATION, AND PACKING OF BACON, HAMS, BUTTER, AND
ALL KINDS OF FRESH MEATS, POULTRY, GAME, AND EGGS."
This Invention relates to the curing and preservation of bacon, hams, butter, and
all kinds of fresh meat, poultry, and game, and also to a novel method of curing
eggs. The process to be gone through for the curing and preservation of bacon and
hams is as follows, namely:-After the usual mode of curing with salt and salt
petre, the sanie is washed in water and hung up until perfectly dry, this process
taking about two days, after which it is thoroughly brushed with a stiff brush, and
then sprinkled or rubbed all over with powdered borax. Another method of
preserving bacon and hams is by making a solution of borax and mixing it with
cold water, and after the process is gone through of curing now in use, the bacon
and hams are immersed in the solution for about four hours, they are then removed
and laid upon benches or slabs, or hung up for the purpose of drying, after which
they are ready for transit without covering with calico or other fabric, or they can
be packed in paper or calico, or they can remain hung up or packed in tiers in a
cool warehouse without calico or other covering. Another mode of preserving bacon
and hams is, after going through the ordinary process of curing, to soak calico or
other fabric for three hours in the solution of borax already mentioned, and
wrapping the same round the bacon and hams whilst the cloths are quite wet, and
hanging the same up until dry. To preserve fresh meats, one of the following
processes must be gone through, namely, to immerse the meat in the solution of
borax for three hours, after which the meat must be hung up until dry, and before
being packed in calico or other fabrics, the calico or fabric should be dipped in the
said solution of borax. Another process would be to take the meat within twenty
four hours after being killed, lay the same on benches in a cool place and thoroughly
sprinkle or rub all parts with powdered borax. To preserve poultry and game, the
entrails are taken out and the birds then rubbed dry, after which they are immersed
for three hours in the solution of borax; they are then hung up until the solution is
dry, or they could be preserved for transit in barrels in a weak solution of borax.
To preserve eggs, take the eggs when perfectly fresh and immerse them in a
solution of borax as before mentioned for about twenty four hours, and then pack
them. To preserve butter, cloths must be dipped in the solution and wrapped
round the butter, or the butter pickled in a solution of borax. The great advan-
tages to be derived by the processes herein before described over any other that has
ever been used are as follows:-
1st. The bacon and hams will keep perfectly fresh for three months.
2nd. The fresh meat, poultry, and game, will keep fresh for at least four weeks
with ordinary care in packing.
3rd. The eggs will keep fresh for months.
4th. The bacon, hams, and butter retain all the properties of fresh cured bacon,
hams, and butter; by this is meant, they do not lose their natural juices, and do not
lose in weight, and likewise are preserved from slime and fly.
FIL
I

page_text: 6th. The processes hereinbefore described have the great advantage of preserving
the article before mentioned in a fresh condition in a tropical climate.
In witness whereof, I, the said John James Boyd, have hereunto set my
hand and seal, this Twenty fifth day of June, in the year of our Lord One
thousand eight hundred and seventy nine.
JOHN JAMES BOYD. (L.S.)