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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    Granholm s Method of Preserving Animal and Vegetable Products or Substances. the opening or openings in the cover are to be closed, of which more hereafter. When the articles are to be preserved, coated over as described hereafter, they may also be packed in vessels of tinned iron, lined with a coating of wax or tallow, as described above, but these are packed cold; and instead of expelling 5 the air by means of melted suet or hot fluid jelly, in this case a cold saturated solution of muriate of soda is to be employed ; the last operation with these vessels is to close the hole or holes in the covers. When the cover is furnished with a pipe besides the centre hole, the former is to be closed with a cork going into it, so as to leave a part of the pipe empty above the cork ; this 10 space above the cork is then to be filled with any good resinous cement or with wax, after which a bit of tinned iron is to be soldered over the hole. The hole in the centre may be closed by soldering, or the centre hole may be a female screw through a bit of iron coated with tin, and soldered on the outside, and fitted with a short screw of tin or of iron tinned all over, and when 15 screwed home then covered with solder. When but one hole is in the cover, both for finally filling the vessel and for the escape of the air, the edge of this hole should be worked so as to project upwards a little, just sufficient to hold a well-shaped cork in its place when driven home; the top of the cork is then to be cut off, some rosin or tallow melted over the cork, and a small cover of 20 tinned iron is then to be laid over it and fastened with solder, or a male and female screw may be employed for this, as has just been described. N.B.—When the cover has two holes, the funnel employed for filling must fit the pipe in the cover pretty well, or be made to fit by winding something round it; this hole with the pipe being lower than the centre hole, and the 25 cork employed for closing the pipe or the hole in the centre of the cover should be previously soaked in melted suet or tallow. I have already alluded to articles that are to be preserved coated. These coated articles, as already mentioned, may be preserved in the vessels of tinned iron, if properly lined with wax or tallow, in quantities so small as fifteen or eighteen pounds; but the principal reason for preserving articles coated is for the convenience of having them packed in large vessels containing from eighteen to fifty or one hundred or more pounds weight. Where large quantities packed hot in the manner before described, the very heat con¬ tained by the articles themselves would too much overdo the meat and 35 destroy its texture. To prevent this, the separate pieces from about three to six pounds each, or two or more of them tied together with prepared strings (of which hereafter), are placed in a mould while hot, and surrounded with melted and well-warmed suet; each mould and its contents is then suffered to cool, and when cold, the entire mass of hard suet containing its piece or pieces