Specification of Alexander Melville Clark : alimentary preparations.

  • Clark, Alexander Melville.
Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Specification of Alexander Melville Clark : alimentary preparations. Source: Wellcome Collection.

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    Provisional Specification Clark’s Improvement in Alimentary Preparations. The Invention consists in the employment of a substance of an albumi¬ nous nature containing phosphorus either alone or mixed with sulphur or iodine. This substance is found in 1st, all kinds of pulse, such as haricots, peas, beans, lentils, lupines, and coffee berries; 2ndly, birds’ eggs ; 3rdly, fish eggs, such as those of the salmon, skate, herring, or 5 cod; 4thly, eggs of reptiles, such as those of the tortoise, testudo mauritanica, cistudo Europoea, and others; 5thly, brains of animals, such as of the ox, sheep, or calf; Gthly. zoophytes, such as the various kinds of sponges. Of the above substances birds’ eggs contain a small proportion and pQ the leguminous substances and eggs of reptiles a considerable proportion, of a substance of an albuminous nature containing as its essential feature phosphorus in various proportions and sometimes mixed with sulphur. The organic molecular combination of this substance resembles the phos- pliuretted elements found in the nervous tissue and the human brain, 15 and thus affords in a readily assimilable and convenient form a means of imparting nutriment to the cerebral and nervous systems; and it is proposed to extract this substance in any suitable manner and to apply it as a cerebral and nervous aliment either alone or mixed with various articles of food. 20 I term the preparation according to its derivation,— 1st. Legumine. 4thly. Emydine. 2ndly. Vitelline. 5thly. Cerebrine. 3rdly. Iclitiline and Ichtidine. 6thly. Epongine. The latter contains a small quantity of iodine. 25 I give these substances, whatever their base, the general name of pliosphorine or sulphurine, although I may retain the more precise appelations above indicated, viz., those of the substances or of the plants and animals from which they are derived. I not only reserve the application of phosphorine or sulphurine as an alimentary preparation, 30 but also of mixing the same in variable proportions with chocolate, bread, biscuits, dough, lozenges, jellies, extracts of meat and vegetables, tapioca, pastry, and generally in all alimentary preparations. The phosphorine or sulphurine is extracted, purified, and preserved by known means from one or more of the substances of an albuminous nature 35 before specified in variable proportions whose essential characteristic is