﻿1847. PEMICAN. 37 



The round or buttock of beef of the best quality, 

 having been cut into thin steaks, from which the 

 fat and membranous parts were pared away, was 

 dried in a malt kiln over an oak fire, until its 

 moisture was entirely dissipated, and the fibre of 

 the meat became friable. It was then ground in a 

 malt mill, when it resembled finely grated meat. 

 Being next mixed with nearly an equal weight of 

 melted beef-suet or lard, the preparation of plain 

 pemican was complete ; but to render it more 

 agreeable to the unaccustomed palate, a proportion 

 of the best Zante currents was added to part of it, 

 and part was sweetened with sugar. Both these 

 kinds were much approved of in the sequel by the 

 consumers, but more especially that to wliich the 

 sugar had been added. After the ingredients were 

 well incorporated by stirring, they were transferred 

 to tin canisters, capable of containing 85 lbs. each ; 

 and, having been firmly rammed down and allowed 

 to contract further by cooling, the air was com- 

 pletely expelled and excluded by filling the canister 

 to the brim with melted lard, through a small hole 

 left in the end, which was then covered with a piece 

 of tin, and soldered up. Finally, the canister was 

 painted and lettered according to its contents. The 

 total quantity of pemican thus made was 17,4241bs., 

 at a cost of Is. l\d. a pound. But the expense 

 was somewhat greater than it would otherwise have 



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