126 ANNUAL OF SCIENTIFIC DISCOVERY. 



tare in the tanks is made each clay, and the temperature is easily 

 regulated and kept at the desired point by the addition of more or 

 less salt in proportion to the charge of ice. Scientific American. 



PRESERVED FLESH IN AUSTRALIA. 



The exportation of this article to England, according to the 

 newspapers, is assuming great importance, and is becoming with 

 wool one of the great staples. 



The Victoria Company deprives the animal of its bones, skin, 

 etc., salts it slightly, packs it in casks, filling the interstices 

 with melted fat. Flesh thus preserved is said to keep excellently. 



One company delivers weekly 40 tons of flesh. Condensed from 

 Polyteclinisches Centralblatt. 



PRESERVATION OF MEAT. BY M. GORGES. 



The process in use on the large scale by the author, at Mon- 

 tevideo, is briefly as follows : The meat, in pieces weigh- 

 ing from 2 to 50 kilos, is placed in a mixture of water (85 per 

 cent.), the rest being hydrochloric acid, glycerine, and bisul- 

 phite of soda. After having been steeped for some time, the 

 pieces are taken out and dusted over with finely powdered dry 

 bisulphite of soda, and then packed in air-tight boxes, filled 

 as full as possible. In this state the meat keeps fresh any length 

 of time, and becomes perfectly fit for use, equal to fresh butcher's 

 meat, by steeping a short time in water, to which vinegar has 

 been added, and afterwards exposed to air. The author manu- 

 factures, at the place above named, an excellent extract of meat, 

 which can be sold in Europe at 6 francs per kilo. The price of 

 the preserved meat, of which it would be easy to supply to Lon- 

 don and Paris daily over 10 tons, is from 50 to 60 centimes per 

 kilo. Journal Franklin Institute. 



