Specification of Ludwig Granholm : preserving vegetable and animal products.

  • Granholm, Ludvig.
Date:
1855
Catalogue details

Licence: Public Domain Mark

Credit: Specification of Ludwig Granholm : preserving vegetable and animal products. Source: Wellcome Collection.

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    Granholms Method of Preserving Animal and Vegetable Products or Substances. particularly described and set forth in manner and form following, (that is to say) :— The object of my said Invention is effected by cutting off all communication between the atmosphere and the articles to be preserved by one or other of the following means, viz1:—By pouring into the vessel in which the pieces of 5 food that are to be preserved are packed melted and hot fat, or pouring in a strong hot animal fluid jelly, in such a manner, that not only all the interstices between the pieces, but the whole interior of the vessel, shall be so completely filled as to displace entirely all the atmospheric air ; or, secondly, by coating the different pieces with melted suet before they are packed in the vessel in 10 which they are to be preserved, then packing them when cold, and afterwards displacing all the air from the pieces and from the whole interior of the vessel by pouring in cold a saturated acqueous solution of common sea salt or mineral culinary salt, that is to say, a solution of muriate of soda; or, thirdly, when the article is such as to permit it (as, for example, butter,) by filling the 15 vessel so completely with the article itself as to expel all the air, using due precautions to prevent the access of air afterwards by percolation or otherwise through the substance of the vessel. The vessels to be employed are adapted to the nature of the article to be preserved, to the manner of preservation, and to the quantity to be contained in the vessels. On these varieties of vessels 20 I shall now give some necessary observations. For quantities not exceeding about fifteen pounds weight, vessels made of tinned iron, either square or cylindrical, or any other convenient form, are found to answer very well. These vessels should have a ring or fillet of tinned iron wire soldered all round their mouth on their outside, and at the distance of from one quarter to one ^5 half inch below the said mouth, on which ring or fillet the rim of the cover may rest when the cover is put on. To this ring the rim of the cover is to be soldered when the vessel is finally closed. The cover should be so formed that its centre should rise a little higher than the top of its rim, that is to say, it should be a little spherical, conical, or pyramidal, according to the form of 30 the vessel. This elevation is given to the cover for the purpose of insuring a perfect dislodgement of air from the interior of the vessel, by pouring in well- warmed melted fat or suet, or hot liquid jelly, or a saturated solution of muriate of soda, as mentioned above, through a hole in the cover, the air escaping through a hole in the centre of the cover. The opening for intro- 35 ducing the said melted fat, or solution, or liquid jelly may be the same one by by which the air escapes when displaced by the fluid. In this case the opening should be about a quarter of an inch in diameter; or another opening for pouring in the fluid may be made in some other part of the cover, about an ■ . 1 1