Specification of Peter Durand : preserving animal and vegetable food.

  • Durand, Peter.
Date:
1855
Catalogue details

Licence: Public Domain Mark

Credit: Specification of Peter Durand : preserving animal and vegetable food. Source: Wellcome Collection.

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    Durand's Improvements in Preserving Animal and Vegetable Food. I irst, I place and inclose tnc said food or articles in bottles or other vessels of glass, pottery, tin, or other metals or fit materials; and I do close the aper¬ ture of such containing vessels so as compleatly to cutt off and exclude all communication with the external air; and as to the method of closing, I do avail myself of the usual means of corking, airing, luting, or cementing, 5 and in large vessels I make use of corks formed of pieces glued together in such a mannei as chat the pores of that substance shall be in a cross direction with legard to the aperture into w’hich such cocks are to be driven; and I do also in such vessels as may admit of or require the same, make use of stoppers fitted or ground with emery, or screw caps with or without a ring of leather or 10 other soft substance between the faces of closure, and also of cocks or cross plugs or covers of leather, cloth, parchment, bladder, and the like. Secondly, when the vessels have been thus charged and well closed, I do place them in a boiler, each separately surrounded with straw or wrapped in coarse cloth, or otherwise defended from striking against each other, and I fill the said boiler so as to cover the vessels with cold water, which I gradually heat to boiling, and continue the ebbulition for a certain time, which must depend upon the nature of the substances included in the vessels, and the size of the said vessels, and other obvious circumstances which will be easily appre¬ hended by the operator without farther instruction. Vegetable substances are to be put into the vessel in the raw or crude state, and animal substances partly or half cooked, although these may also be put in raw. The food or other articles thus prepared may be kept for a very long time in a state fit for use, care being taken that the vessel shall not be opened until their said contents shall be wanted for consumption. And, lastly, I do declare, that although 'the application of the water bath, as erein- efore described, may be the most commodious and convenient, I do l'evvise avail myself of the application of heat by placing the said vessels in a d°',en; °? StoTC’ °r a Steam bath’ 0r a*y other fit situation for gradually arra; IT* the temperature of tbe same> and suffering them to cool the said ffif 7 7 1 ^ 1 d°’ aS tbe cboice of thc consumer or the nature of vessel or * f** ^ rendei' preferable’ Ieave the aperture of the aTen 17 tb-eof, open until the effect of the heat shall have k6n p ace> at which period I close the same. ;’her“f' '• lh« Peter Durand, have hereunto set m, ft , V*** ** « **> <■ rear of our Lord One thousand eight hundred and ten. PETER DURAND, (l.s.) It 21