Abstracts of English and colonial patent specifications relating to the preservation of food, etc. : compiled from original documents, or their printed copies, lodged in the Patent Office attached to the Registrar-General's Department, Melbourne / by William Henry Archer.

  • Archer, William Henry, 1825-1909.
Date:
1870
Catalogue details

Licence: Public Domain Mark

Credit: Abstracts of English and colonial patent specifications relating to the preservation of food, etc. : compiled from original documents, or their printed copies, lodged in the Patent Office attached to the Registrar-General's Department, Melbourne / by William Henry Archer. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    ABSTRACTS OF PATENTS ON PRESERVATION OF FOOD, Etc. *** The letters “ U.K.” imply that the patent teas applied for in the United Kingdom; “ N.S.W.” in New South Wales; “ Viet.” in Victoria. A.—REDUCTION OF TEMPERATURE. 1. Cooling by Ventilation. T. Steven and C. Batty. Patent refers to this method of pro- ducing cold.—[U.K. 1864, April 14. No. 937.] 2. Cooling by Air, etc., artificially reduced in temperature. H. E. Symonds. “ Causes currents of refrigerated air to pass over “ meat to be preserved, by mechanical means, such as fans, or blowing or “ exhausting machinery.” The method is stated to be peculiarly applica- ble to preserving meat on board ships.—[U.K. 1853, June 10. No. 1418.] A. V. Newton. Cools the air previous to its entry into the preserving or curing apartment, by causing it to pass between the interstices of pieces of ice.—[U.K. 1856, January 7. No. 85.] A. and E. M. Denny. Causes a liquid at a very low temperature, to the action of which bacon to be preserved is subjected, to circulate through pipes. The same specification also includes improvements in the construction of houses for manufacturing or curing bacon.—[U.K. 1864, February 11. No. 361.] A. V. Newton. Secures a low temperature by causing the water used for refrigerating purposes to first pass, by means of pipes, to a considerable depth in the earth; on shipboard he effects the same object by making compressed air circulate, before being used, through pipes arranged round the keel.—[U.K. 1865, March 14. No. 719.] R. A. Boyd. Reduces the temperature of rooms in which bacon is cured, by causing air to enter therein through pipes or narrow passages cooled in ice or freezing mixtures.—[U.K. 1866, March 10. No. 737.] 3. Application of Ice to the substances to be preserved. J. Lings. Employs ice by placing it in a box within a safe contain- ing the substances to bo preserved. The safe is mado outwardly of wood and inwardly of galvanized iron ; between the two cases there is a space filled with some non-conducting substance —[U.K. 1845, July 21. No. 10,781.] B