“I take preferably not less than 5 parts by weight of pure boracic acid in crystals, and add thereto 1 part of pure phosphate of soda. The ingredients are mixed together dry, in a mill or other suitable grinding apparatus, and as the chemical reaction between them progresses the whole, or practically the whole, of the acid crystals lose their structure, and the mass can be ground until it assumes a pasty or doughy condition. The result is boro-phosphate of soda, containing more or less free boracic acid, according to the excess thereof used above the proportions given. The moisture yielded by the chemical reaction is evaporated at the ordinary temperature by exposure to the air without loss of boracic acid, and the dry amorphous salt thus produced is readily ground. It may be used either as a dry powder or may be dissolved in water and applied in the usual modes to the substances to be preserved. If desired other substances, such as salt and saltpeter, may be added to the boro-phosphate compound, and the whole mixed thoroughly by regrinding.”
The following process is the invention of Mr. William Pitt Clotworthy. (Patent No. 284,184.)
The process consists of incorporating with the fat, which may consist of butter, lard, or other grease, a sufficient amount of paraffine. Paraffine is non-oxidizable, without taste or odor, and, as the inventor claims, it is perfectly harmless when used in this manner, just as beeswax is swallowed with honey, although not in such large proportion. Tons of paraffine are manufactured yearly into chewing gum and chewed harmlessly by thousands.
In preserving butter the process is as follows: Take 1 ounce of fresh unsalted butter and incorporate with it 1 ounce of paraffine, and thus form a jelly, and then thoroughly mix this amount of jelly with 1 pound of butter.
In preserving lard combine the paraffine as follows: When the lard is ready to be drawn off from the rendering kettles, and while still hot, add 1 ounce of paraffine to each pound of lard and stir the mass thoroughly.
Theodore L. Corwin of Marathon, N. Y., has invented the following. (Patent No. 253,983):
The invention relates to the class of compounds used to preserve in a healthful state such articles of food as meats, fish, milk, eggs, butter, oysters, cider, and also to be used as a disinfectant and to arrest putrefaction.