IM- PROVEMENTS IN THE MANUFACTURE OF A PORTABLE AND CONDENSED FOOD
Year: 1876

page_text: LETTERS PATENT to Campbell Mortit, of Baltimore, in the State of Maryland,
in the United States of America, but at present of 23, Southampton Buildings,
in the County of Middlesex, Consulting Chemist, for the Invention of" IM-
PROVEMENTS IN THE MANUFACTURE OF A PORTABLE AND CONDENSED FOOD."
Sended the 26th May 1876, and dated the 2nd March 1876.
PROVISIONAL SPECIFICATION left by the said Campbell Morfit at the Office
of the Commissioners of Patents on the 2nd March 1876.
CAMPBELL MORFIT, of Baltimore, in the State of Maryland, in the United States
of America, but at present of 23, Southampton Buildings, in the County of
Middlesex, Consulting Chemist. "IMPROVEMENTS IN THE MANUFACTURE OF A
PORTABLE AND CONDENSED FOOD."
My improvements consist in associating animal gelatine with the condensed milk
of cows, so as to increase greatly the nutritive power of the former, and convert it
into a rich, wholesome, and most agreeable food preparation.
I carry my improvements into effect according to one plan by taking solid dry gela-
tine of a very refined quality, dissolving it in sufficient warm or hot water, sweetening
it with sugar, and when the liquor is perfectly fluid mixing it with about four
times its weight of condensed milk of cows as sold in commerce. The milk must
be warmed previously, and incorporated thoroughly with one to two drachms of
powdered pure borax for every pound of milk employed, as these precautions are
indispensable to impart to the product a capacity for being remelted or redissolved
any number of times without losing its homogeneousness or becoming tough.
The condensed milk of commerce usually contains added sugar to the extent of
thirty to forty per cent., but there is some made without sugar other than its
natural lactose. This latter kind of condensed milk is as suitable for the purposes
of these improvements as the former; but when it is used the proportion required
will be less, only the quantity of sugar will have to be increased by making the
sweetening of the gelatine liquor in the first instance more decided.
If my improvements should be carried into effect in a manufactory of gelatine,
then instead of dry gelatine take the finished gelatine liquor just at the stage when
it is to be poured on to cooling slabs for setting and drying. Experience will
have established a nearly uniform strength for such a liquor, so that it will be

page_text: known what volume of it represents the weight of dry gelatine required for
treatment.
The mixture in all cases must be accomplished thoroughly by active stirring, and
when the ingredients as noted have been put together the hot fluid is to be
flavoured with coffee, chocolate, vanilla, essence of lenon, orange flower water, or
other suitable material as may be preferred or desired, and then poured upon a
cooling slab of marble or other material. The thin sheets thus formed are to be
cut into lozenges or threads, and enveloped in neat packages for market. When cut
into threads it is intended as dry portable ready stock for making blanc mange
upon short notice, and without other addition than water.
It is only necessary to take about two ounces of this material or dry stock,
dissolve it perfectly in about ten fluid ounces of water by gentle heat, pour the
solution into a mould, and leave it to set, in order to obtain a form of richer and
more delicious blanc mange than can be made with fresh milk, and this at a very
slight cost of money, time, and labour. This material or stock thus becomes a
valuable sea store, as well as a most convenient article for ready use on shore.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by the
said Campbell Morfit in the Great Seal Patent Office on the 30th August
1876.
CAMPBELL MORFIT, of Baltimore, in the State of Maryland, in the United States
of America, but at present of 23, Southampton Buildings, in the County of
Middlesex, Consulting Chemist. "IMPROVEMENTS IN THE MANUFACTURE OF A
PORTABLE AND CONDENSED FOOD."
My improvement consists in associating animal gelatine with the condensed milk
of cows, so as to increase greatly the nutritive power of the former, and convert it
into a rich, wholesome, and most agreeable food preparation.
I carry my improvemements into effect according to one plan by taking solid dry
gelatine of a very refined quality, dissolving it in sufficient warm or hot water,
sweetening it with sugar, and when the liquid is perfectly fluid mixing it with
about four times its weight of condensed milk of cows as sold in commerce. The
milk must be warmed previously, and incorporated thoroughly with about a drachm
of powdered pure borax for every pound of milk employed, as these precautions
are indispensable to impart to the product a capacity for being remelted or
redissolved any number of times without losing its homogeneousness or becoming
tough.
The condensed milk of commerce usually contains added sugar to the extent of
thirty or forty per cent., but there is some made without sugar other than its
natural lactose. This latter kind of condensed milk is as suitable for the purposes
of these improvements as the former; but when it is used the proportion required
will be less, only the quantity of sugar will have to be increased by making the
sweetening of the gelatine liquor in the first instance more decided.
If my improvements should be carried into effect in a manufactory of gelatine,
then instead of dry gelatine take the finished gelatine liquor just at the stage
when it is to be poured on to cooling slabs for setting and drying. Experience
will have established a nearly uniform strength for such a liquor, so that it will
be known what volume of it represents the weight of dry gelatine required for
treatment.
The mixture in all cases must be accomplished thoroughly by active stirring, and
when the ingredients, as noted, have been put together the hot fluid is to be
flavoured with coffee, chocolate, vanilla, essence of leinon, orange flower water, or
other suitable material as may be preferred or desired, and then poured upon a
cooling slab of marble or other material. The thin sheets thus formed are to be

page_text: cut into lozenges or threads, and enveloped in neat packages for market. When cut
into threads it is intended as dry portable ready stock for making blanc mange
upon short notice, and without other addition than water.
It is only necessary to take about two ounces of this material or dry stock,
dissolve it perfectly in about ten fluid ounces of water by gentle heat, pour the
solution into a mould, and leave it to set, in order to obtain a form of richer and
more delicious blanc mange than can be made with fresh milk, and this at a very
trifling cost of money, time, and labour. This material or stock thus becomes a
valuable sea store, as well as a most convenient article for ready use on shore.
Having thus described the nature of my said Invention, and the mode in which
I carry the same into effect, I would have it understood that what I claim is, the
use of animal gelatine, borax, and the condensed milk of cows in combination,
after the manner and for the purposes substantially as herein set forth and
described.
In witness whereof, I, the said Campbell Morfit, have hereunto set my hand
and seal, this Twenty-fifth day of August, in the year of our Lord One
thousand eight hundred and seventy-six.
CAMPBELL MORFIT. (L.S.)