Food : its adulterations, and the methods for their detection / by Arthur Hill Hassall.

  • Hassall, Arthur Hill, 1817-1894.
Date:
1876
Catalogue details

Licence: Public Domain Mark

Credit: Food : its adulterations, and the methods for their detection / by Arthur Hill Hassall. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

    26/968 (page 14)
    List of the principal Patents for the Preservation o/Food—confc. Method and Name. chemical agents. Brooman, De- mait, and Hands. Ganigee . . • Emplo^nnent of sulphurous acid in a gaseous state, the substance being suspended in a closed chamber. . Would cause the animal to inhale carbonic oxide gas, and- when nearly insensible it should be killed. The carcase is to be suspended in an air-tight chamber, from which the air is re- moved, and is replaced by an atmosphere of carbonic oxide gas, to which a little sulphurous acid has been added. After being thus exposed for 24 to 48 hours, it is to be hung up m drv air. It is said that meat thus preserved will keep several months. *