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. any empty space is left, the air contained therein should be displaced by pouring in, as before directed, a saturated solution of soda. Butter may also be preserved, deposited in the middle of its containing vessel, and surrounded completely with the said solution; in this case the vessel may either be one 5 varnished or glazed on the outside, and saturated with the said solution within; or a vessel lined with a coating of melted suet, or a mixture, as before described, may be used. When to be so surrounded, the butter is first moulded into a form similar to the vessel, but so much less in all its dimensions as to be kept a half inch from the containing vessel all round, and below, and above. 10 Below the butter is introduced a false bottom, half an inch thick, previously soaked for at least twenty-four hours in the said solution of salt; a false cover, prepared in the same manner, is placed over the butter, and through notches in this cover four or more pieces of wood of a length equal to the depth of the vessel are passed, descending into similar notches in the false bottom; 15 these pieces of wood must also be saturated with the said salt solution, as the use of the false bottoms are merely for preventing the butter from touching the bottom and the cover of the vessel itself; other means (made of wood and well saturated with the said solution) which can answer the same purpose may also be used instead of that just described. The cover of the vessel is 20 then to be secured air-tight in its place, and all air to be dislodged from the interior by pouring in a solution of muriate of soda, as before described, and the hole by which the air escaped is to be securely closed. As it is often desirable on long voyages that vegetables should be had along with the preserved meat, I have to observe that those which I prefer are potates and carrots; they 25 should be dressed each by themselves; after wdiich they may either be cut into small pieces and mixed with the meat, which in its dressing produces its own jelly ; or they may be put into a vessel alone, and then surrounded with melted fat or jelly in such a manner as effectually to dislodge all air from the interior of the vessel, as before directed for preserving meat, taking care to 30 close the vessel properly. In every case, whether the articles to be prepared are flesh, fish, fowls, or vegetables, I have them fully cooked before inclosing them in their containing vessel; nor do I ever put the vessels, after the air is com¬ pletely expelled and the opening or openings closed, into a water bath, or into a steam bath, or into an oven, or apply heat to them in any way of a higher i 3,5 degree than the common temperature to which they may be exposed in usual and common circumstances. In witness whereof, I, the said Ludvig Granholm, have hereunto set my hand and seal, the Third day of February, in the year of our Lord One thousand eight hundred and eighteen. L. GRANHOLM. (l.s.)