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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    Granholms Method of Preserving Animal and Vegetable Products or Substances. is taken out of its mould ; the coating of suet now serves as a case for the meat which it contains, and any number of these pieces which may be required or convenient may then be placed in one sound case or vessel made of wood; if this wooden vessel is not to be covered with another, it is prepared for receiving the coated meat by charing the inside, varnishing the outside, and 5 saturating its inside with a solution of muriate of soda, as before directed; or, instead of this saturation, the inside may be well coated with tallow, or even with rosin melted with a little addition of tallow. If the vessel is to be inclosed in another, and surrounded with tallow or rozin, any substance calcu¬ lated to prevent the access of air; in this case its outer surface does not require 10 to be varnished. The strings employed to tie two or more pieces together, and for suspending these and the single pieces in their respective moulds, so as to keep them from touching the mould while the melted suet is being applied, ought to be first boiled in clean water for an hour or longer, then well dried, and thereafter soaked for some time in hot melted suet. The coating should in no 15 part be less than three-eighths of an inch in thickness; if thicker, it is no disadvantage. If the meat has been cooked by boiling in water or in steam, it should be hung up for a few minutes to allow the water to run off, and then well wiped with a clean cloth before it is put in its mould. When the mould is to be removed, the string should be previously cut off under the surface of the qq coating, and the little hole thus made should be filled with fat or suet. When the coated pieces are placed in the vessel, the cover or head is then to be secured in its place, after which the vessel must be placed in such a position that one of its corners, if a square vessel, or a part of its chime, if a cask, shall form the highest point; in this place a hole must be made by a small auger 05 to allow the pouring in of the solution of muriate of soda, and when filled the hole must be closed with a cork previously soaked in melted suet. It should be noticed, that even wooden vessels may be made with the interior of their cover rising in the centre, to allow the displacement of the air when standing on their bottoms, as already described when speaking of the vessels made of so tinned iron. 1 have already mentioned that some articles, as, for example, butter, admit of being preserved in contact with the vessel that contains them; this is the case if the butter be put into glass vessels. When vessels of pottery are employed, they are preferable, when, instead of being glazed within, they 35 are impregnated with melted wax or tallow, or fully saturated with a solu¬ tion ot muriate of soda; if wooden vessels are employed for this purpose, they should first be well varnished on the outside, and then saturated within with muriate of soda. If, owing to the form of the vessel or its cover,