IMPROVEMENTS IN THE PROCESS OF AND APPARATUS FOR PRESERVING MEAT, FISH, CRUSTACEA, GAME, AND POULTRY IN A FRESH CONDITION
Year: 1879

page_text: LETTERS PATENT to Alexander Melville Clark, of 53, Chancery Lane, in the
County of Middlesex, Patent Agent, for the Invention of "IMPROVEMENTS
IN THE PROCESS OF AND APPARATUS FOR PRESERVING MEAT, FISH, CRUSTACEA,
GAME, AND POULTRY IN A FRESH CONDITION." A communication from abroad
by Le Comte Albert Conti de Barbaran, of Paris, France.
PROVISIONAL SPECIFICATION left by the said Alexander Melville Clark at
the Office of the Commissioners of Patents on the 13th November 1879.
ALEXANDER MELVILLE CLARK, of 53, Chancery Lane, in the County of
Middlesex, Patent Agent. "IMPROVEMENTS IN THE PROCESS OF AND APPARATUS
FOR PRESERVING MEAT, FISH, CRUSTACEA, GAME, AND POULTRY IN A FRESH
CONDITION." [A communication from abroad by Le Comte Albert Conti de
Barbaran, of Paris, France.]
This Invention relates to the preservation of fish, crustacea, meat, game, and
poultry. The object of this Invention is to reduce to a minimum the proportion
of boracic acid and its salts, heretofore found indispensable, in an aqueous solution
for the preservation, by way of immersion or injection, of the above mentioned
substances in a fresh state; and to attain this end I substitute for the greater part
of these chemical compounds matters which by their nature already form a
constituent element of the alimentary substances, whereby the latter are conserved
for an equally long period, and in as perfect a state of preservation as when the
proportion of boracic acid is more considerable, the preserved products being at the
same time wholesome and of good flavour.
It has been heretofore proposed to preserve animal food by means of a solution
in which the principal antiseptics were boracic acid and borax, of which it has
been found the solution should contain at least 90 to 95 parts in 1000, although
combined with a little chloride of sodium, for when this proportion was diminished
the period of conservation was considerably shortened, so that a vessel could not
be provisioned for a long voyage with animal food thus treated. By the present
Invention however I am enabled to reduce the quantity of boracic acid and its
salts in the aqueous solution in which the substances are immersed from 90 parts
in 1000 (the minimum proportion hitherto found indispensable), to 91, parts

page_text: in 1000 for an average period of conservation, and to 5% in 1000 for a short
period. To this end I replace the greater part of the boracic acid, borate, or
biborate by dextrine, or cellulose, tunicin, maltose, melezitose, mycose, trehalose,
starch, or other matters analogous to dextrine that thicken water and form solutions
which, although containing a very small quantity of boracic acid, or of its salts,
yet have the same antiseptic properties as solutions which contain a relatively high
proportion thereof. These solutions are made by rapidly raising the temperature
of the liquid to 100° C. to avoid the saccharifying action, which would otherwise
take place, and then adding the small quantity of boracic acid, which serves also
to prevent any ulterior transformation into glucose, a matter which, as well as its
congeners, may be used in lieu of the substances above indicated, provided that
care be taken to avoid mixing in a solution rendered more alkaline by the borates.
In this case it is preferable to employ a solution of boracic acid without mixture
of borate of soda on account of the instability of the glucose in the presence
of alkaline substances, which destroy it at 100° C., and even in the cold state.
In the following description I have given two examples of antiseptic solutions,
the one for a short period, and the other for a longer period of conservation:-For
the first I dissolve in 1000 parts of water 100 parts of dextrine, or its equivalent
amongst the substances above mentioned, and raise the temperature rapidly_to
100° C., and add 21%, parts of borate of soda, and 23 parts of boracic acid. For
the second, 4%, parts of borate of soda, and 5 parts of boracic acid are used, to
which may be added 5 parts of chloride of sodium, 0.5 parts of acetic acid, 0.1 parts
of etherosperma-moschata or essence of thyme. These proportions may be slightly
varied according to the period of conservation required.
In applying the Invention on board ship, the antiseptic liquid is contained in
tanks divided by bulkheads or partitions, and constructed preferably of tinned
iron plate, and the fish or meat is packed in ordinary open frames or crates and
immersed in the liquid. Freshly caught fish or freshly killed meat wrapped in
cloth may be packed at once in such crates and immersed in a case filled with the
same antiseptic liquid. The fish or meat being packed in open frames or crates,
the antiseptic liquid enters the same, and comes into contact with the food to he
preserved by the mere act of stowing the crates on board. There are also tanks
filled with a reserve of the antiseptic liquid, and a measuring vat for measuring the
quantity supplied, and diluting the liquid to bring it to the strength required, and
a system of pipes serving both for filling the compartments with the liquid
when the crates are stowed therein, and for emptying them when the cargo is
discharged.
It will be understood from the foregoing how meat and fish, &c., may by this
Invention be shipped, and preserved when on board ship in a condition to resist
putrefaction, and after the cargo is discharged may even be transported overland
for a considerable distance, and on arriving in good condition may either be put on
sale, or placed in compartments similar to those in the vessel filled with the
antiseptic liquid.
The accompanying Drawings represent examples of the above apparatus as
applied on board ship, similar arrangements being provided in railway waggons or
in warehouses. Figures 1, 2, and 3 represent an arrangement of compartments
in the hold of a vessel; abc, d, fe, el ees, are the compartments containing the
antiseptic liquid; g is a hatchway for the introduction of the crates containing
the meat or fish, which are passed through the water-tight doors h, h¹, h³, h³, upon
the railway into compartments e and the adjacent ones, where they are stowed
away; m and are pipes by which the compartments are filled up with the
antiseptic liquid when the boxes are stowed away therein and doors h closed. The
liquid is drawn from the reservoir tanks a, b, c, d, by means of pump n, which
may be operated by hand or power. The fish or meat being packed in open frames
or crates, the liquid readily penetrates thereto and produces its antiseptic effect
thereon.
To unload a compartment the liquid is first pumped out and returned to the

page_text: reservoir tanks, and the crates are then removed. Pipes are also provided for
drawing sea water for washing out the compartments.
Figures 4, 5, 6 represent a modified arrangement of the compartments, tanks,
and pipes, space being left between the compartments and the hull of the vessel
for repairs. The reservoir tanks a, b, c, d, are placed at the sides, and the food
compartments in the middle of the hold. Figures 7, 8, 9, and 10 represent another
arrangement with four compartments e, e, e, e, of which Figure 8 is a transverse
section, being placed nearly amidships, and the reservoir tanks a, b, c, d, of which
Figure 9 is a transverse section, being placed towards the bow, the pipes connecting
them passing along under the deck.
On board ship and on railway waggons fitted with refrigerating apparatus for
preserving meat and fish, I provide appropriate arrangements, as above described,
for the immersion of the meat and fish in an antiseptic liquid, as above specified,
so that should it not be possible to keep the temperature of the hold or waggon
sufficiently low, by reason of a failure in the working of the refrigerating apparatus,
the process of immersion, above described, may be utilised to prevent the provisions
being spoiled. The preservation of fish, etc., may also be effected by immersing
them for 12 hours in the antiseptic liquid, or by way of injection, or by dissolving
a mixture of the kind above described and specially prepared in readiness to be
dissolved. The fish, etc., may be transported in barrels containing the antiseptic
liquid, or after being immersed in a bath of the said liquid, by running in tallow
and so covering up the fish, or by packing the same in the cold in oleomargarine
extracted from animal fat, lard, or other material plastic at about 20° C., so as not
to alter the fresh aspect of the raw meat or fish, etc.

page_text: SPECIFICATION in pursuance of the conditions of the Letters Patent filed by
the said Alexander Melville Clark in the Great Seal Patent Office on the 12th
May 1880.
"
ALEXANDER MELVILLE CLARK, of 53, Chancery Lane, in the County of
Middlesex, Patent Agent. IMPROVEMENTS IN THE PROCESS OF AND APPARATUS
FOR PRESERVING MEAT, FISH, CRUSTACEA, GAME, AND POULTRY IN A FRESH
CONDITION." A communication from abroad by Le Comte Albert Conti de
Barbaran, of Paris, France.
This Invention relates to the preservation of fish, crustacea, meat, game, and
poultry. The object of this Invention is to reduce to a minimum the proportion
of boracic acid and its salts, heretofore found indispensable, in an aqueous solution
for the preservation, by way of immersion or injection, of the above mentioned
substances in a fresh state; and to attain this end I substitute for the greater part
of these chemical compounds matters which by their nature already form a
constituent element of the alimentary substances, whereby the latter are conserved
for an equally long period, and in as perfect a state of preservation as when the
proportion of boracic acid was more considerable, the preserved products at the
same time retaining their wholesomeness and flavor. It has been heretofore pro-
posed to preserve animal food by means of a solution in which the principal
antiseptics were boracic acid and borax, of which it has been found that the solution
should contain at least 90 to 95 parts in 1000, although combined with a little
chloride of sodium, for when this proportion was diminished the period of con-
servation was considerably shortened, so that a vessel could not be provisioned for
a long voyage with animal food thus treated.
By the present Invention however I am enabled to reduce the quantity of
boracic acid and its salts in the aqueous solution in which the substances are
immersed from 90 parts in 1000 (the minimum proportion hitherto found
indispensable) to 9 parts in 1000 for an average period of conservation, and to
5 parts in 1000 for a short period. To this end I replace the greater part of the
boracic acid, borate, and biborate by dextrine, or cellulose, tunicin, maltose,
melezitose, mycose, trehalose, starch, or other matters analogous to dextrine that
thicken water and form solutions which, although containing but a very small
quantity of boracic acid, or of its salts, yet have the same antiseptic properties as
solutions which contain a relatively high proportion thereof. It has not been
heretofore possible to diminish the proportion of the boracic acid or its salts
without weakening the antiseptic power of the solution; but by the use (in lieu
of the greater part of the boracic acid and its salts) of the substances above named,
the antiseptic quality of the solution is not only retained but even augmented.
These solutions are made with the aid of heat, the temperature of the liquid being
raised rapidly to 100° C. to avoid the saccharifying action, which would otherwise
take place, and the small quantity of boracic acid is added, which also serves to
prevent any ulterior transformation into glucose, a matter which, as well as its
cogeners, may be used in lieu of the substances above indicated, provided that
care be taken to avoid mixing in a solution rendered more alkaline by the borates.
In this case it is preferable to employ a simple solution of boracic acid without
mixture of borate of soda on account of the instability of the glucose in the
presence of alkaline substances, which destroy it at 100° C., and even in the
cold.
In the following description I have given two examples of antiseptic solutions,
the one for a short period, and the other for a longer period of conservation :-
For the first I dissolve in 1000 parts of water 100 parts of dextrine, or its
equivalent amongst the substances above mentioned, and raise the temperature
rapidly to 100° C., and add 2 parts of borate of soda, and 24 parts of boracio
acid.

page_text: For the second, 4 parts of borate of soda, and 5 parts of boracic acid to
1000 parts of water are used, to which may be added 5 parts of chloride of sodium,
0-5 parts of acetic acid, 0·1 parts of ethero-sperma-moschata or essential oil of
thyme. These proportions may be slightly varied according to the period of con-
servation required.
In applying the Invention on board ship, the antiseptic liquid is contained in
tanks divided by bulkheads or partitions, and constructed preferably of tinned
iron plate, and the fish or meat is packed in ordinary open frames or crates and
immersed in the liquid. Freshly caught fish or freshly killed meat wrapped in
cloths may be packed at once in such crates and immersed in a case filled with the
same antiseptic liquid. The fish or meat being packed in open frames or crates,
the antiseptic liquid enters the same, and comes into contact with the food to be
preserved by the mere act of stowing the crates on board. There are also tanks
filled with a reserve of the antiseptic liquid, and a measuring vat for measuring
the quantity supplied, and diluting the liquid to bring it to the strength required,
and a system of pipes serving both for filling the compartments with the liquid
when the crates are stowed therein, and for emptying them when the cargo is
discharged.
It will be understood from the foregoing how meat and fish, &c., may by this
Invention be shipped, and preserved when on board ship in a condition to resist
putrefaction, and after the cargo is discharged may even be transported overland
for a considerable distance, and on arriving in good condition may either be put on
Bale, or placed in compartments filled with the antiseptic liquid similar to those in
the vessel.
The accompanying Drawings represent examples of the above apparatus as
applied on board ship, similar arrangements being provided in railway waggons, or
in warehouses. Figures 1, 2, and 3 represent an arrangement of compartments
in the hold of a vessel; ab c, d, fe, el e² es, are the compartments containing the
antiseptic liquid; g is a hatchway for the introduction of the crates containing
the meat or fish, which are passed through the water-tight doors h, h', h², h³ upon
the railway into compartments e and the adjacent ones, where they are stowed
away; m and are pipes by which the compartments are filled up with the
antiseptic liquid when the boxes are stowed away therein and doors h closed.
The liquid is drawn from the reservoir tanks a, b, c, d, by means of pump n, which
may be operated by hand or power. The fish or meat being packed in open frames
or crates, the liquid readily penetrates thereto and produces its antiseptic effect
thereon. To unload a compartment the liquid is first pumped out and returned
to the reservoir tanks, and the crates are then removed. Pipes are also provided
for pumping in sea water for washing out the compartments.
Figures 4, 5, 6 represent a modified arrangement of the compartments, tanks,
and pipes, space being left between the compartments and the hull of the vessel for
repairs. The reservoir tanks a, b, c, d, are placed at the sides, and the food com-
partments in the middle of the hold; Figures 7, 8, 9, and 10 represent another
arrangement with four compartments e, e, e, e, of which Figure 8 is a transverse
section, being placed nearly amidships, and the reservoir tanks a, b, c, d, of which
Figure 9 is a transverse section, being placed towards the bow, the pipes connecting
them passing along under the deck. On board ship and on railway waggons fitted
with refrigerating apparatus for preserving meat and fish, I provide appropriate
arrangements, as above described, for the immersion of the meat and fish in an
antiseptic liquid, as above specified, so that should it not be possible to keep the
temperature of the hold or waggon sufficiently low, by reason of a failure in the
working of the refrigerating apparatus, the process of immersion above described
may be utilised to prevent the provisions being spoiled.
The preservation of meat, fish, &c., may also be effected by immersion for
12 hours in the antiseptic liquid, or by way of injection, or by dissolving a mixture
of the kind above described and specially prepared in readiness to be dissolved.
The fish, &c., may be transported in barrels containing the antiseptic liquid, or

page_text: after being immersed in a bath of the said liquid, by running in tallow and so
covering up the fish, or by packing the same in the cold in oleomargarine extracted
from animal fat, lard, or other material plastic at about 20° C., so as not to alter
the fresh appearance of the raw meat or fish, &c.
Having described the nature of the Invention, and the manner of performing
the same, I declare that what I claim as the Invention to be protected by the
hereinbefore in part recited Letters Patent is,-
1st. The herein described process of preserving meat, fish, and other food, con-
sisting in the employment of solutions containing but a very small proportion of
boracic acid or its salts together with dextrine or the other matters above mentioned,
or their congeners, as specified.
2nd. The apparatus for preserving meat, fish, and other food on board ship, or in
railway waggons and store houses, consisting more especially in the combination
of the open cases or crates for containing the food with the tanks or compartments
for the herein described or any other antiseptic liquid. I also claim the general
arrangements herein shown and described for applying the Invention on board
ship.
3rd. The application of this process of preserving meat, fish, and other food by
immersion in the antiseptic solution herein described, as auxiliary to the ordinary
system of refrigeration on board ship and in railway waggons, as specified.
In witness whereof, I, the said Alexander Melville Clark, have hereunto set
my hand and seal, this Twelfth day of May, in the year of our Lord
One thousand eight hundred and eighty.