358 ANNUAL RECORD OF SCIENCE AND INDUSTRY. 



a long time. These preparations have an extremely saline 

 taste, due almost entirely, however, to the concentration of 

 the organic salts originally contained in the expressed juice. 

 The smell is said to be quite agreeable, and the taste very 

 appetizing. 8 C, July 28, 1871, 233. 



USE OF FLESH OK MILK OF APHTHOUS CATTLE. 



Professor Dammann has lately renewed, w T ith great care, 

 the inquiry as to the w r holesomeness of flesh or milk of cattle 

 that have been afflicted with the foot and mouth disease, and 

 has come to the conclusion that the use of these substances 

 can not be forbidden with sound reason*. He states that the 

 flesh is absolutely harmless, and its use should be allowed 

 under any circumstances, taking care in every case that the 

 slaughtering be done in one and the same place, in order that 

 no new locality be unnecessarily tainted by the liquids re- 

 sulting from the operation. 



In reference to using the milk, lie states that, should any 

 misgiving be felt, it may be converted into butter or cheese, 

 in which case it is absolutely harmless. No reliable instances 

 could be found, in the course of a long and careful inquiry, 

 of any infection or disease having been communicated to 

 mankind or the lower animals by eating the flesh of animals 

 thus afflicted, or by drinking their milk. The author con- 

 cludes by saying that it is eminently right and proper that 

 legal and other precautions be taken against the propaga- 

 tion of the disease in living animals, but that these measures 

 should always be subordinated to the general principles which 

 have now been fairly established. 10 C, February 1, 17. 



PELOUZE PROCESS OF PRESERVING MEAT. 



Notices have from time to time appeared in reference to 

 a method devised by Pelouze for preserving meat unchanged 

 for an indefinite period of time without the use of any chem- 

 ical solution, and to his having deposited an account of it 

 with the secretary of the Academy of Sciences in Paris. In 

 a late number of the Moniteur Scieiitiftque the secret is an- 

 nounced, from which we see that it is not essentially different 

 from processes already in use. For the purpose in question, 

 the meat is to be cut up into pieces of convenient size, and 

 subjected to an atmosphere of carbonic oxide under pressure. 



