PRESERVING SALMON, TROUT, AND OTHER FISH
Year: 1856

page_text: LETTERS PATENT to Charles Fréderic Vasserot, of the firm Wells
and Vasserot, of 45, Essex Street, Strand, London, Patent Agents,
Mechanical Draughtsmen, &c., for the Invention of "PRESERVING
SALMON, TROUT, AND OTHER FISH."-A communication.
Sealed the 12th June 1857, and dated the 16th December 1856.
PROVISIONAL SPECIFICATION left by the said Charles Fréderic Vasserot
at the Office of the Commissioners of Patents, with his Petition, on
the 16th December 1856.
I, CHARLES FREDERIC VASSEROT, of the firm Wells and Vasserot, of 45,
Essex Street, Strand, London, Patent Agents, Mechanical Draughtsmen, &c.,
do hereby declare the nature of the said Invention for "PRESERVING SALMON,
TROUT, AND OTHER FISH," (a communication), to be as follows:-
The fish being fresh, the head and tail are cut off, and if its weight is more
than 4 lbs. it must be cut in large pieces, and then placed in a net with small
mesh, and plunged into a bath, taking care to fix the edges of the net to the
books on the edges of the caldron containing the bath, so as to withdraw the
net easily without damaging the fish. The bath is composed of 3 to 5 pints
of water per pound of fish, 1 lb. of salt per 10 pints of water, and bark of citron,
coriander, thain, laurel, and clove, in proportion according to the content of the
bath; all this seasoning must infuso well, and tho bath must be boiling beforo
to immerge the fish.

page_text: The fish being more or less hard, according to the time which it has been
caught, it must be left in the bath from to 2 to 4 hours. It is taken out of
the bath in the nets with the greatest care, and well drained in them. It
is then taken from the nets and coolled upon sieves of cane, osier, or even
cords for 24 hours. After that time it is cut in slices of a thickness of about 2
inches, and placed again on the sieve for 24 hours more, so as to have it per-
fectly dry. The room in which the fish is dried must be moderately heated
and air-tight, so as the fish does not contain a drop of water.
As tho oil cannot bo well preserved but in jars of glass or of varnished
earth, I never employ tin, zinc, or any metallic boxes whatever. When the jars
are quite clean and well dried the slices of fish are placed in them one above
the other; after having been cut according to the size of the jar. When filled
of fish the oil shall be poured to the top of the jar, which shall be temporary
closed. In the space of 48 hours oil shall be added twico in the jars, so as to
replace the oil which has been absorbed by the fish, and then it is definitely
closed.
When I add truffles in the jars I cut them in slices very thin, and placo
them at the bottom, on the sides, and between each bed of fish, but not above.
The jars are hermetically closed with parchment or skin, corked, and woll
sealed.
SPECIFICATION in pursuanco of the conditions of tho Letters Patent, filed
by the said Charles Fréderic Vasserot in the Great Seal Patent Office
on the 16th Juno 1857.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, CHARLES
FREDERIC VASSEROT, of the firm Wells and Vasserot, of 45, Essex Street,
Strand, London, Patent Agents, Mechanical Draughtsmen, &c., send greeting.
WHEREAS Her, most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Sixteenth day of December, in the year of our Lord
One thousand eight hundred and fifty-six, in the twentieth year of Her
reign, did, for Herself, Her heirs and successors, give and grant, unto me, the
said Charles Fréderic Vasserot, Her special licence that I, the said Charles
Fréderic Vasserot, my executors, administrators, and assigns, or such others as
I, the said Charles Fréderic Vasserot, my executors, administrators, and
assigns, should at any time agreo with, and no others, from time to time and
at all times thereafter during tho term therein expressed, should and lawfully
might make, use, exercise, and vend, within the United Kingdom of Great

page_text: Britain and Ireland, the Channel Islands, and Isle of Man, an Invention
for "PRESERVING SALMON, TROUT, AND OTHER FISH," (a communication,) upon
the condition (amongst others) that I, the said Charles Frédéric Vasserot,
my executors or administrators, by an instrument in writing under my, or
their, or one of their hands and seals, should particularly describe and
ascertain the nature of the said Invention, and in what manner the same
was to be performed, and cause the same to be filed in the Great Seal Patent
Office within six calendar months next and immediately after the date of
the said Letters Patent.
NOW KNOW YE, that I, the said Charles Fréderic Vasserot, do hereby
declare the nature of the said Invention, and in what manner the same is to
be performed, to be particularly described and ascertained in and by the
following statement, that is to say):-
The fish being fresh, the head and tail are cut off. If its weight is more
than 4 lbs. it must be cut in large pieces of about 1 or 2 lbs. Those pieces are
soaked in fresh water for about 4 hours, then the water is renewed, and the
picces soaked again for about 2 hours more.
The fish is then placed in a net with small mesh, and plunged into a bath,
taking caro to fix the edges of the net to the hooks on the edges of the caldron
containing the bath, so as to withdraw the net easily without damaging the fish.
The bath is composed as follows:-3 to 4 pints of water per pound of fish,
1 lb. of salt per 10 pints of water, 1 oz. of pepper per 10 lbs. of fish, oz. of
cloves per 10 lbs. of fish, oz. of laurel per 10 lbs. of do, 1 oz. of cinnamon per
10 lbs. of do. I also add sometimes in various proportions bark of citron,
coriander, thain, &c. The seasoning is put into the bath 2 hours after the
ebullition, and the bath must be boiling before to immerge the fish.
The fish being more or less hard, according to the time at which it has been
caught, it must be left in the bath from 2 to 4 hours. It is taken out of the
bath in the net with great care, and well drained in them. The fish is then
taken from the nets and cooled upon sioves of canes, osier or even cords for
24 hours. After that time the skins and bones are taken off, and the fish is cut
in slices of a thickness of about 2 inches, and placed again on the sievo for 24
hours more, so as to have it perfectly dry. The room in which the fish is
dried must be moderately heated and air-tight, so as the fish does not contain
a drop of water.
As the oil cannot be well preserved but in jars of glass or of varnished earth,
I never employ tin, zinc, or any metallic boxes whatsoever. When the jars
are quito clean and well dried the slices of fish are placed in
the other, after having been cut according the size of the jar.
them one above
When filled of

page_text: fish the oil shall be poured to the top of the jar, which shall be temporary
closed. In the space of 48 hours oil shall be added twice in the jars, so as to
replace the oil which has been absorbed by the fish, and then they are definitely
closed.
When I add truffles in the jars I cut them in slices very thin, and place
them at the bottom, on the sides, and between each bed of fish, but not above.
The jars are hermetically closed with parchment or skin, corked, and well
scaled.
In witness whereof, I, tho said Charles Fréderic Vasserot, have hereunto
set my hand and seal, this Sixteenth day of June, in the year of
our Lord One thousand eight hundred and fifty-seven.
CHIS FREDO VASSEROT. (L.S.)