J. HOUSEHOLD ECONOMY. 359 



After this a current of dry air is passed over the meat, so as 

 to carry off all the moisture, and this being accomplished, a 

 solution either of salt or saltpetre, or much diluted carbolic 

 acid, is to be brought into contact with it, and the mass then 

 sealed up in a tight vessel. 1 A, April 21, 191. 



ASEPTIN. 



A substance called aseptin has been introduced into trade 

 by a Swedish dealer as a preservative material for milk, meat, 

 etc. This is said to be simply boracic acid, or borax ; the 

 double aseptin consisting of two parts of borax to .one part 

 of alum. Putrefaction is said to be prevented by the addi- 

 tion of this preparation, but mouldiness in animal substances 

 is not. Although a very short time has elapsed since asep- 

 tin has been brought into notice, thousands of pounds are 

 now sold almost daily in Scandinavia and Germany. 6 C, 

 xxv.,J~ime 22, 248. 



. KEEPING FISH FRESH WITH SUGAR. 



A method adopted in Portugal for preserving fish consists 

 in removing the viscera and sprinkling sugar over the inte- 

 rior, keeping the fish in a horizontal position, so that the sug- 

 ar may penetrate as much as possible. It is said that fish 

 prepared in this way can be kept completely fresh for a long 

 time, the savor being as perfect as if recently caught. Sal- 

 mon thus treated before salting and smoking possess a much 

 more agreeable taste, a table-spoonful of sugar being suffi- 

 cient for a five-pound fish. 10 (7,vn.,7i^y, 1871, 91. 



CAEBOLIC ACID FOR PRESERVING MEAT. 



Dr. Baudet, in the Moniteur Scientifiqiie, communicates the 

 result of some experiments made with a weak solution of 

 carbolic acid in preserving meat. For this purpose he took 

 four wide-mouthed stoppered bottles, and placed in each half 

 a pound of raw horse-flesh, slightly moistened with solutions 

 of carbolic acid varying in strength from five parts to one 

 part in a thousand. In each bottle he put a few small pieces 

 of charcoal for the purpose of absorbing any gaseous matter 

 evolved from the meat. After keeping these bottles three 

 months in a room constantly heated to a temperature of about 

 *70 decrees, he found, at the end of that time, that no decom- 



