IMPROVED PROCESSES FOR THE PRESERVATION OF MILK, MEAT, VEGETABLES, HIDES, AND SIMILAR SUB- STANCES OR ARTICLES
Year: 1879

page_text: LETTERS PATENT to William Riddell, of Foulden Road, in the County of
Middlesex, Merchant, for the Invention of "IMPROVED PROCESSES FOR THE
PRESERVATION OF MILK, MEAT, VEGETABLES, HIDES, AND SIMILAR SUB-
STANCES OR ARTICLES."
Sealed the 7th March 1879, and dated the 2nd January 1879.
PROVISIONAL SPECIFICATION left by the said William Riddell at the Office
of the Commissioners of Patents on the 2nd January 1879.
WILLIAM RIDDELL, of Foulden Road, in the County of Middlesex, Merchant,
IMPROVED PROCESSES FOR THE PRESERVATION OF MILK, MEAT, VEGETABLES,
HIDES, AND SIMILAR SUBSTANCES OR ARTICLES."
My Invention relates to the treatment of milk, meat, vegetables, fruit, hides, and
similar perishable substances or articles in order to preserve the same in a natural
and wholesome condition for a considerable length of time.
In carrying the said Invention into practice proceed as follows, that is to
say:
The milk as fresh as possible is put into a strong vessel preferably fitted with a
conical top. A stop-cock with a union attached is fitted to this vessel at an apex
of the cone, and another stop-cock is fitted near the bottom of the said vessel.
About five grains of soda carbonate or soda bi-carbonate are then added to every
quart of milk, in order to neutralize the acid which commences to be formed
immediately after the milking process, but the quantity of carbonate or bi-carbonate
of seda must be regulated according to the time which has elapsed between the
milking and the preparation, and also according to the temperature of the air. I
also add about ten grains of sugar to every quart of milk, the sugar may be refined
or unrefined but I prefer the former. The vessel containing the milk may then be
placed in a water-bath and the milk brought to any desired temperature, and by
this means the atmospheric air which is mechanically mixed in the milk is partially
displaced. The milk in all cases must perfectly fill the vessel. A stream of car-
bonic acid gas (carbonic anhydride) is now forced through the lower stop-cock
until such time as the milk is saturated and the atmospheric air displaced, which
is shown by the carbonic gas escaping through the upper stop cock.
Both stop-
cocks are then closed and the vessel of milk is ready for subsequent operations of
pressure and bottling. The carbonic acid is prepared in an air-tight vessel in
which a quantity of powdered carbonate of lime, barytes, or other convenient and
cheap carbonate is placed. This vessel is connected with a gasometer The gas is

page_text: generated in the ordinary manner by the addition of sulphuric, hydrochloric, or
other suitable acid to. the carbonate contained in the generator. The atmospheric
air previously contained in the generator is allowed to escape through a stop-cock
placed at the top of the vessel until it is all displaced by the heavier gas, this stop-
cock is then closed and the carbonic acid is allowed to flow into the gasometer, and
when this latter vessel is fully charged it also is ready for use.
The conical vessel of milk previously prepared is then attached by means of the
upper stop-cock and union to an ordinary soda water apparatus or machine, and
the milk is passed into the condenser of the machine. The carbonic acid from the
gasometer is then forced into the milk to any pressure that may be desired, and
the milk is then bottled off for keeping in the ordinary manner. Syphon or ball
valve hottles may be used, and these bottles or vessels may be of any desired or
convenient size. "The milk prepared in this form is a pleasant effervescing drink, or
if required for ordinary domestic purposes, it may when required for use, he left
for a short time in an open vessel, when the excess of carbonic acid gas escapes
and the milk may be used in the ordinary manner. The carbonic acid gas when
it leaves the gasometer may if desired be made to pass through water or over trays
containing hydrated oxide of iron, in order to abstract sulphur or other impure
gases from the carbonic acid gas.
To preserve meat it is first freed from bone, superabundance of fat, hard skin, or
tendons. The meat is then pierced by long needles or skewers in order to open a
passage for the atmospheric air contained between the tissues, and afterwards it is
cut into such sizes or pieces as may be desired. These pieces are then placed in a
strong air-tight vessel which is attached to an air-pump, by means of which the
atmospheric air is extracted, and a vacuum (as nearly as possible) created in the
vessel containing the meat; the connection with the air-pump is then cut off by
means of a stop-cock or by other convenient means, and a quantity of carbonic acid
gas is forced into the vessel of meat to any desired pressure, and the vessel is then
hermetically sealed. Or after the atmospheric air is extracted, heated and strong
gelatine prepared from the bones and other parts, or otherwise is allowed to fill the
case, after which carbonic acid gas is forced in to any desired pressure and the
vessel is hermetically sealed.
Strawberries and any other fresh fruit or vegetables may be preserved by laying
them upon trays contained in an air tight vessel from which the atmospheric air
is extracted, and a vacuum is formed as nearly as possible. The vessel is then
charged with carbonic acid gas under pressure and sealed down by any convenient
method.
Various other articles of food and drink may be prepared and preserved by
means of my said Invention. For example, lime juice syrup, which by the ordinary
method of preparation is liable to become mouldy and contract an unpleasant
taste, may be advantageously treated. I force a stream of carbonic acid gas into
the syrup and bottle under considerable pressure, by which means an agreeable
effervescing drink is prepared which is not liable to decomposition. To preserve
fresh hides or skins they are placed in an air-tight vessel which communicates
with an air pump: a vacuum is then created in the vessel, and a solution made by
the decomposition of alum by chloride of lime with the addition of a small quantity
of sulphate of zinc is then forced into the vessel under considerable pressure, and
the hides are allowed to remain in this solution for a period of from three to twenty
hours, more or less, according to the quantity or thickness of the hides and the
extent of preservation that is required. I may sometimes use sulphate of magnesia
in place of the alum.
Hides may also be preserved for a considerable time. that is to say. for many
months by simply steeping them in the above solution for some hours, after which
they may be allowed to dry.
The solutions I prefer to employ are as follows, that is to say:-
No. 1. 2 pounds of alum, 2 pounds of chloride of lime, and 1 ounce of sulphate
of zinc to six gallons of water.

page_text: No. 2. 2 pounds of chloride of lime, 1
of zinc to 6 gallons of water.
pounds of alum, and 4 ounces of sulphate
No. 3. 2 pounds of chloride of Eme, 1 pounds of sulphate of magnesia, and half
a pound of sulphate of zinc to 6 gallons of water.
The above named solutions must be made either in the open air or under a hood
or chimney to convey away the sulphurous gas which is generated in considerable
quantities during the decomposition. The solutions may be used either with or
without the precipitated sulphate of lime, but I prefer the clear solution. Or an
excellent solution may be prepared by passing a stream of chlorine gas through a
solution or mixture of alum and sulphate of zinc.
Hides preserved in this manner are heavier than others by reason of the pre-
servation of a very considerable portion of the gelatine, they "hair" well and make
a firm thick leather when tanned by the ordinary process.
There is also much less risk of their being attacked by the worm which is so
very destructive to hides preserved by salt in the ordinary manner.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said William Riddell in the Great Seal Patent Office on the 2nd July
1879.
WILLIAM RIDDELL, of Foulden Road, in the County of Middlesex, Merchant,
"IMPROVED PROCESSES FOR THE PRESERVATION OF MILK, MEAT, VEGETABLES,
HIDES, AND SIMILAR SUBSTANCES OR ARTICLES."
My Invention relates to the treatment of milk, meat, vegetables, fruit, hides, and
similar perishable substances or articles in order to preserve the same in a natural
and wholesome condition for a considerable length of time.
In carrying the said Invention into practice I proceed as follows, that is to say:--
The milk should be obtained as fresh as possible, and before leaving the dairy is
put into a strong vessel preferably fitted with a conical top. A stop-cock with a
union attached is fitted to the apex of the cone, and a second stop-cock with a
union is fitted near the bottom of the said vessel; about five grains of soda or
potash, carbonate or bicarbonate, are then added to each quart of milk to neutralize
the acid which commences to be formed immediately after the milking process.
The quantity of the carbonate is to be regulated by the temperature of the weather
and the tinie which has elapsed between the milking and the preparation of the
milk. I also prefer to add about ten grains of refined sugar to each quart of milk,
but this addition is not essential to my process. Bisulphide of lime may also be
added in small quantities with advantage.
The vessel containing the milk is then placed in a bath of pure water, or of water
containing a chemical compound whose boiling point is higher than that of water
alone, such as chloride of calcium, or a bath of oil may be used. The temperature
to which I prefer to raise the milk is about 230 to 250° F.; the milk is thus freed
from all air, and all injurious germs, if any previously existed in the milk, will be
destroyed. Carbonic acid may be forced through the milk at this stage of the
process but I prefer to pass the milk through a long worm or pipe enclosed in a
fire or furnace, or in a hath of composition or oil, by which means the milk is
brought to the desired heat quickly and without permitting the access of atmo
spheric air. The said worm is connected with a second worn passing through cold
water in order to again cool the milk preparatory to the subsequent treatment of
the same.
This second worm is directly connected with a vessel which has been
previously exhausted of atmospheric air, and into which the milk is allowed to flow.
This last named vessel is also fitted with two stop-cocks and unions, one of which
is attached to the said second worm or pipe and the other to the condenser of a
mineral water machine. This condenser is also previously exhausted of atmospheric
air by an air-pump or by other suitable means.
The milk prepared as above described is then passed into the exhausted condenser:
and carbonic acid gas is forced in from the generator at a pressure varying from 12
to 40 pounds. The carbonic acid gas is prepared preferably in an exhausted vessel
or generator from the ordinary materials and in, the ordinary manner. It is allowed
to How into a gasometer, from which the air is most carefully expelled by the
heavier gas, and the utmost care should be taken in every stage of the process to
prevent the introduction of atmospheric air. The bottles or vessels in which the
milk is to be kept or preserved are also exhausted of air previously to having
the aerated milk, that is to say, the milk and carbonic acid-gas, forced into
them.
This operation may be accomplished by inserting the neck of the vessel in a
movable dise with a second outlet. This disc is contained in an outer case attached
to three connections. When the bottle is inserted into the disc the second opening
in the disc is brought opposite the connection with an air-pump or vacuum chamber,
by which the air is extracted from the bottle or vessel. The said vessel is then
moved downwards until the said second opening in the disc is opposite an opening

page_text: which is connected with the condenser. It is then filled with the aerated milk, and
the bottle is further depressed to bring the said second opening opposite an opening.
into which a cork has been previously fixed. This cork is then forced into the
bottle either by hand or by any suitable mechanical means. The said bottle or
vessel is then removed from the three-way-dise to be wired or secured as may be
deemed advisable.
By these arrangements atmospheric air is completely excluded from the milk if
the above described operations are carefully conducted, and all danger from the
use of contaminated milk is avoided, as the typhoid or other noxious germs are
totally destroyed in the said process.
The milk prepared in this form is a pleasant effervescing drink. If required for
ordinary domestic purposes it may when required for use be left for a short time in
an open vessel, when the excess of carbonic acid gas escapes, and the milk may be
used in the ordinary manner.
Moreover the aerated milk can be flavoured with lemon, ginger, raspberry, or
otherwise, as may be desired, by the addition of suitable essences.
To preserve neat it is first freed from. bone, superabundance of fat, hard skin, or
tendons. The meat is then pierced by long needles or skewers, in order to open a
passage for the atmospheric air contained between the tissues, and afterwards it is
cut into such sizes or pieces as may be desired. These pieces are then placed in a
strong air-tight vessel, which is attached to an air-pump, by means of which the
atmospheric air is exhausted and a vacuum (as nearly perfect as possible) created in
the vessel containing the meat; the connection with the air-pump is then cut off
by means of a stop-cock, or by other convenient means, and a quantity of carbonic
acid-gas is forced into the vessel of meat to any desired pressure, and the vessel is
then hermetically sealed. Or after the atmospheric air is extracted, heated and
strong gelatine prepared from the bones and other parts of the meat or otherwise is
allowed to fill the case, then carbonic acid-gas is forced in to any desired pressure,"
and the vessel is hermetically sealed.
Strawberries and other fresh fruit or vegetables may be preserved by laying them
upon trays contained in an air-tight vessel, from which the atmospheric air is
extracted, and a vacuum is formed as nearly as possible. The vessel is then
charged with carbonic acid gas under pressure and sealed down by any convenient
method.
Various other articles of food and drink may be prepared and preserved by means
of my Invention. For example, lime-juice-syrup, which by the ordinary method of
preparation is liable to become mouldy and contract an unpleasant taste, may be
advantageously treated. I force a stream of carbonic acid gas into the syrup and
bottle under considerable pressure, by which means an agreeable effervescing drink
is prepared which is not liable to decomposition.
To preserve fresh hides or skins they are placed in an air-tight vessel which com-
municates with an air-pump; a vacuum is then created in the vessel, and a solution
made by the decomposition of alum by chloride of lime, with the addition of a
small quantity of sulphate of zinc, is then forced into the vessel under considerable
pressure, and the hides are allowed to remain in this solution for a period of from
three to twenty hours, more or less, according to the quality or thickness of the hide
and the extent of preservation that is required. I may sometimes use sulphate of
magnesia in place of the alum.
Hides may also be preserved for a considerable time, that is to say, for many
months, by simply steeping them in the above solution for some hours, after which
they may be allowed to dry.
Hides preserved by my improved process are heavier than others by reason of the
preservation of a very considerable portion of their gelatine; they "hair" well and
make a firm thick leather when tanned by the ordinary process: my process also
greatly diminishes the danger of their being attacked by worms, which are so very
destructive to hides preserved by salt in the ordinary manner.

page_text: One part of my Invention comprises the improved solutions which I prefer io
employ in the above processes, and which are as follows, that is to say-
No. 1. 2 pounds of alum, 2 pounds of chloride of lime, and 1 ounce of sulphate
of zinc, to gallons of water.
No. 2. 2 pounds of chloride of lime, 1½ pounds of alum, and 4 ounces of sulphate
of zinc, to 6 gallons of water.
No. 3. 2 pounds of chloride of lime, 1½ pounds of sulphate of magnesia, and
a pound of sulphate of zinc, to 6 gallons of water.
The above named solutions must be made either in the open air or under a hood
or chimney, to convey away the sulphurous gas, which is generated in considerable
quantities during the decomposition. The solutions may be used either with or
without the precipitated sulphate of lime, but I prefer the clear solution. Or an
excellent solution may be prepared by passing a stream of chlorine gas through a
solution or mixture of alum and sulphate of zinc.
Having thus fully described my said Invention, and the manner of performing
the same, I wish it understood that I claim,—
First. The improved process or method of treating milk (either boiled or unboiled)
by aeration with carbonic acid-gas to preserve the milk and render the same
effervescing.
Second. The improved method or process of preserving meat by subjecting the
same to the action of carbonic acid-gas in a vessel from which the air is exhausted,
as above set forth.
Third. The improved method or process of preserving hides or skins by subjecting
them to the action of the herein described solution in a vessel from which the air
is exhausted, as above set forth.
Fourth. The preserving solutions No. 1, No. 2, and No. 3, each consisting of the
ingredients specified, combined, or mixed in or about in the proportions and prepared
substantially in the manner set forth.
In witness whereof, I, the said William Riddell, have hereunto set my hand
and seal, this First day of July, in the year of our Lord One thousand eight
hundred and seventy-nine.
WILLIAM RIDDELL. (L.S.)