AN IMPROVED PROCESS OF 'GREENING' PRESERVED VEGETABLES AND FRUITS
Year: 1877

page_text: LETTERS PATENT to Alfred Charles Collineau, Doctor in Medicine, and Michel
Edmond Savigny, Chemist, both of Boulevard Saint Denis, 1, at Paris, for the
Invention of "AN IMPROVED PROCESS OF 'GREENING' PRESERVED VEGETABLES
AND FRUITS."
Sealed the 7th December 1877, and dated the 9th June 1877.
16.1
PROVISIONAL SPECIFICATION left by the said Alfred Charles Collineau and
Michel Edinond Savigny at the Office of the Commissioners of Patents on the
9th June 1877.
."
ALFRED CHARLES COLLINEAU, Doctor in Medicine, and MICHEL EDMOND SAVIGNY,
Chemist, both of Boulevard Saint Denis, 1, at Paris. "AN IMPROVED PROCESS OF
GREENING' PRESERVED VEGETABLES AND FRUITS."
. The processes hitherto employed by manufacturers. of preserved provisions for
"re-greening" or giving a green color to vegetables and fruits, particularly green
peas, French beans; greengages, and the like, are founded upon the use of sulphate
of copper. It is well known that this use is very deleterious and prejudicial to the
public health, for edibles so treated always retain a certain quantity of the sulphate
of copper which is liable to produce grave internal disorders.
Generally, vegetables and fruits treated with sulphate of copper are, at best, only
of a pale green color, approaching to yellow, and are attended with a very disagreeable
'taste and smell, somewhat like verdigris.
The process which forms the object of our Invention is perfectly innocuous, and
will rapidly and advantageously effect the "re-greening" of vegetables and fruits.
This process is founded on the employment of the special coloring matter described
in the Specification of Letters Patent, dated 19th February 1877, No. 674, granted
to us, and to which coloring matter we have given the name of "cauline." We
have ascertained moreover that all the plants (referred to in the Specification of our
said Patent of the 19th February 1877) which, under the- influence of acids or acid
salts, turn to a rose or red color, and which, under the influence of alkalies and
alkaline salts, turn green, communicates to all. saccharine or organic substances the
color thus acquired; and further, all' such saccharine or organic substances, colored

page_text: as we shall now proceed to describe, will resist all oxidizing influences, such as
boiling, light, or otherwise.
In carrying out the Invention we proceed as follows:-In about 2 lb. 1-4064 oz.
troy (790 grammes of drinkable pump water, we put 6-43 dwt. (10 grammes) of
pure extract of cauline. To this solution is added about 31 grains (2 grammes) of
a solution at 25 degrees Beaumé, of an alkaline salt, such as calcined magnesia,
cream of tarter, or, and by preference, bicarbonate of soda. This liquid is brought
to boiling point, and the peas, French beans, or fruits to be re-greened are thrown
therein.
The vegetables or fruits thus treated are then washed in river water, or they
may be put in boxes and afterwards subjected to the water bath as in the ordinary
manner.
"
The vegetables or fruits thus "re-greened are excellent, and they will retain
their green color perfectly in cooking.
SPECIFICATION in pursuance of the conditions of the Letters Patent filed by 1
the said Alfred Charles Collineau and Michel Edmond Savigny in the Great
Scal Patent Office on the 8th December 1877,
:
ALFRED CHARLES COLLINEAU, Doctor in Medicine, and MICHEL EDMOND SAVIGNY,
Chemist, both of Boulevard Saint Denis, 1, at Paris. "AN IMPROVED PROCESS FOR
'GREENING' PRESERVED VEGETABLES AND FRUITS."
S
The processes hitherto employed by manufacturers of preserved provisions for
"re-greening" or giving a green color to vegetables and fruits, particularly green
peas, French beans, greengages, and the like, are founded upon the use of sulphate
of copper. It is well known that this use is very deleterious and prejudicial to the
public health, for edibles so treated always retain a certain quantity of the sulphate
of copper which is liable to produce grave internal disorders.
:. Generally, vegetables and fruits treated with sulphate of copper are, at best, only
of a pale green color, approaching to yellow, and are attended with a very disagreeable
taste and smell, somewhat like verdigris.
2.
We
The process which forms the object of our Invention is perfectly innocuous, and
will rapidly and advantageously effect the "re-greening" of vegetables and fruits.
This process is founded on the employment of the special coloring matter described
in the Specification of Letters Patent, dated 19th February 1877, No. 674, granted
to us, and to which coloring matter we have given the name of "cauline."
have ascertained moreover that all the plants referred to in the said Specification,
which, under the influence of acids or acid salts, turn to a rose or red color, and
which, under the influence of alkalies and alkaline salts, turn green, communicates
to all saccharine or organic substances the color thus acquired; and further, all such
substances, colored as we shall now proceed to describe, will resist all oxidizing
influences, such as boiling, light, or otherwise.
And in order that the said Invention may be fully understood, we shall now
proceed more particularly to describe the same.
:.
In carrying out the Invention we proceed as follows:-In about 2 lb. 1-4064 oz.
troy (790 grammes) of drinkable pump water, we put 6:43 dwt. (10 grammes) of

page_text: pure extract of cauline. To this solution is added about 31 grains (2 grammes) of
a solution, at 25 degrees Beaumé, of an alkaline salt, such as calcined magnesia,
cream of tartar, or, and by preference, bicarbonate of soda. This liquid is brought
to boiling point, and the peas, French beans, or fruits to be re-greened are thrown
therein, and left only a few seconds before they immediately become of a magnificent
green.
The vegetables or fruits thus treated are then washed in river water, or they
may be put in boxes and afterwards subjected to the water bath as in the ordinary
manner.
The vegetables or fruits thus "re-greened” are excellent, and they will retain
their green color perfectly in cooking.
The proportions of the substances employed may be modified according to the
different degrees of coloring to be given to the vegetables or fruits.
Having now described and particularly ascertained the nature of our said Inven-
tion and the manner in which the same is or may be used or carried into effect,
we would observe in conclusion that what we consider novel and original, and
therefore claim as the Invention secured to us by the herein-before in part recited
Letters Patent is, the process of re-greening preserved vegetables and fruits, sub-
stantially as and for the purpose herein-before described.
In witness whereof, we, the said Alfred Charles Collineau and Michel Edmond
Savigny, have hereunto set our hands and seals, this Fourth day of
December, in the year of our Lord One thousand eight hundred and seventy-
seven.
Witness,
ALBERT CAHEN,
Civil Engineer,
Boulevard Saint Denis, 1,
at Paris.
A. C. COLLINEAU. (L.S.)
(L.S.)
M. E. SAVIGNY.