Translations:Johannes Eckart (Da VII 10)/11/en: Unterschied zwischen den Versionen

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At first, he bought the vegetables for the canning department from market gardens in Munich. Then, however, he went onto purchase plots of land in the vicinity in order to grow vegetables himself and be independent of potential market fluctuations. After Johannes Eckart had gained experience with the canning of vegetables, he focused on the preservation of meat. He established a poultry farm and was even awarded two honorary diplomas by the "Landwirtschaftlicher Verein" (agricultural association) for his merits in this field, which was new to him. On December 12, 1875, Johannes Eckart submitted his patent application regarding a process for "pickling meat under pressure" to the Bavarian Ministry of the Interior. The method proved technically and scientifically correct, but was uneconomical. Therefore, Johannes Eckart experimented with other ideas for preserving meat. For example, he built machines for pressing raw meat. Another variant was chemical preservation by means of a special preserving salt. He used this salt, produced on the basis of antiseptic boric acid, in his own company, but also sold it in ten-pound bags.
At first, he bought the vegetables for the canning department from market gardens in Munich. Then, however, he went on to purchase plots of land in the vicinity in order to grow vegetables himself and be independent of potential market fluctuations. After Johannes Eckart had gained experience with the canning of vegetables, he focused on the preservation of meat. He established a poultry farm and was even awarded two honorary diplomas by the "Landwirtschaftlicher Verein" (agricultural association) for his merits in this field, which was new to him. On December 12, 1875, Johannes Eckart submitted his patent application regarding a process for "pickling meat under pressure" to the Bavarian Ministry of the Interior. The method proved technically and scientifically correct, but was uneconomical. Therefore, Johannes Eckart experimented with other ideas for preserving meat. For example, he built machines for pressing raw meat. Another variant was chemical preservation by means of a special preserving salt. He used this salt, produced on the basis of antiseptic boric acid, in his own company, but also sold it in ten-pound bags.

Aktuelle Version vom 20. August 2021, 18:11 Uhr

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Nachricht im Original (Johannes Eckart (Da VII 10))
Das Gemüse für die Konservenabteilung bekam er zunächst von Münchner Gärtnereien. Dann aber erwarb Johannes Eckart Grundstücke in der Umgebung, um dort selbst Gemüse anzubauen und von den etwaigen Marktschwankungen unabhängig zu sein. Nachdem Johannes Eckart Erfahrungen auf dem Gebiet der Konservierung von Gemüse gesammelt hatte, befasste er sich verstärkt mit der Haltbarmachung von Fleisch. Er baute eine Geflügelzucht auf und erhielt sogar zwei Ehrendiplome des »Landwirtschaftlichen Vereins« für seine Verdienste auf diesem für ihn neuen Gebiet. Am 12. Dezember 1875 reichte Johannes Eckart beim bayerischen Innenministerium einen Patentantrag für ein Verfahren für »Fleischpökeln unter Druck« ein. Die Methode erwies sich als technisch und wissenschaftlich korrekt, aber sie war nicht wirtschaftlich. Daher experimentierte Johannes Eckart mit anderen Ideen der Haltbarmachung von Fleisch. So baute er Maschinen zum Pressen von rohem Fleisch. Eine andere Variante war die chemische Konservierung mit speziellem „Conservesalz“. Das auf der Grundlage der antiseptischen Borsäure hergestellte Salz verwendete er selbst in seinem Unternehmen; er verkaufte es aber auch in Säcken zu zehn Pfund.

At first, he bought the vegetables for the canning department from market gardens in Munich. Then, however, he went on to purchase plots of land in the vicinity in order to grow vegetables himself and be independent of potential market fluctuations. After Johannes Eckart had gained experience with the canning of vegetables, he focused on the preservation of meat. He established a poultry farm and was even awarded two honorary diplomas by the "Landwirtschaftlicher Verein" (agricultural association) for his merits in this field, which was new to him. On December 12, 1875, Johannes Eckart submitted his patent application regarding a process for "pickling meat under pressure" to the Bavarian Ministry of the Interior. The method proved technically and scientifically correct, but was uneconomical. Therefore, Johannes Eckart experimented with other ideas for preserving meat. For example, he built machines for pressing raw meat. Another variant was chemical preservation by means of a special preserving salt. He used this salt, produced on the basis of antiseptic boric acid, in his own company, but also sold it in ten-pound bags.

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