296 ANNUAL OF SCIENTIFIC DISCOVERY. 



Each piece is covered with a piece of white paper well greased, packed in 

 the barrel, and fat is poured in to fill up the spaces between the pieces. 

 This meat cask is then closed, and placed within a larger one, and the space 

 between the two filled up with sand, which is a good non-conductor. 



M. Demait, of Paris, has patented a peculiar method of treating meat to 

 preserve it for use, like our common smoked beef. The meat to be preserved 

 is cut into pieces and strung on a cord at a suitable distance apart from one 

 another. These are then hung on rods and suspended in an air-tight 

 chamber, which has a furnace at its bottom. The chamber is then heated up 

 to about 100 Fah., and a preparation of four ounces of the flour of sulphur, 

 two and a half ounces of lime, and a handful of green mint leaves, is thrown 

 upon the fire, and the doors closed. An opening in the bottom of the 

 chamber admits the gas from the furnace, to the action of which the meat is 

 submitted for 18 hours. At the end of this time the meat is withdrawn, and 

 suspended in a moderately warm room, where it is dried. This process 

 is stated to make finely flavored dry meat, capable of keeping a long period. 

 The pieces of meat are pressed to remove the blood before being strung on 

 the cords. 



Joseph Hand, of London, has also secured a patent for preserving meat by 

 a process varying but little from the above. It consists in exposing the 

 meat, in a close chamber, to the action of binoxyd of nitrogen, nitrous acid, 

 and sulphurous acid, hi a gaseous state, either singly or combined. 



M. Martin de Lignac, of Paris, has also been granted a patent for pre- 

 serving meat. It consists in cutting raw meat into cubes about an inch 

 square, and subjecting them in close chambers, to currents of warm air 

 at about 75 Fah., until the meat has lost half its weight. It is then power- 

 fully compressed in cylindrical tin boxes to about one-fifth the space occupied 

 before it was dried. The lids of the boxes are then soldered on and a small 

 hole left in the top of each. The boxes are then submitted to a heat of 212, 

 to raise any moisture in the meat into a steam, when they are soldered up 

 perfectly tight. 



