Synopsis
Abstracts Of English And Colonial Patent Specifications Relating To The Preservation Of Food, Etc by William Henry Archer. This pamphlet is a curated collection of abstracts of patent specifications dealing with preserving food, drawn from the United Kingdom, New South Wales, and Victoria. The abstracts are organized into major classes: A) Reduction of Temperature (cooling by ventilation, ice, freezing mixtures); B) Deprivation of Moisture (drying, desiccation, extraction of moisture); C) Salting; D) Exclusion Of Air; and E) Antiseptic Agents, with further subdivisions detailing cooling, freezing, drying, extraction, salting, dehydration, and preservation methods. The Introduction surveys fermentation and putrefaction, citing Berzelius, Mulder, Liebig, Pasteur, and others, and describes the conditions that influence fermentation including nitrogenous matter, oxygen, moisture, and the role of Ferments. The Appendix lists patents chronologically and cross-references related works. The work aims to enable inventors and the public to understand what has already been patented and to avoid re-patenting old ideas.
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