K. DOMESTIC AND HOUSEHOLD ECONOMY. 449 



is absent and the air is not too confined. In Greece meat is 

 preserved in the shade of trees, in an airy place, rather than 

 in cellars, although the latter are much cooler, because they 

 are at the same time much damper. If a cellar is not very 

 dry, smoked meat will soon mould in it, even if covered with 

 sawdust, ashes, charcoal, etc. A warm room is also prefer- 

 able, for the preservation of smoked meat, to such as are 

 liable to great variations in temperature, since in the latter 

 moisture is apt to condense upon it. By far the best place, 

 in most cases, for keeping smoked meat is a suitable smoke- 

 house, in which it remains* dry, without drying out entirely, 

 as it does when hung in a chimney. 28 C^July, 1874, 67. 



NEW METHOD OF PKESERVIXG MEAT. 



A new method for the preservation of meat, by keeping it 

 in a cool, dry chamber, has been communicated to the French 

 Academy by M. Tellier, well known as the inventor of very 

 efficient ice-producing machinery. His new device consists 

 in the employment of methylic ether, a substance that is 

 gaseous at ordinary temperatures and atmospheric pressure, 

 but which can be reduced to a fluid by a pressure of eight 

 atmospheres. The methylic ether is condensed, and then al- 

 lowed to expand in contact with metal compartments con- 

 taining a solution of chloride of calcium, which it reduces to 

 a low temperature. Air is blown through this apparatus, its 

 moisture is deposited as hoar-frost on the metal, and it pass- 

 es in a dry and cold state to the chamber in which the meat 

 is placed. It is found that the flavor of the meat is not in- 

 jured by retention in this situation for forty to forty-five 

 days, although it is said to acquire a greasy taste after that 

 period. 13 A, November 14, 1874, 540. 



PEESERVATION OF COOKED MEAT. 



Experiments were made by Broxner for the preservation 

 of cooked meat, by cooking 17-| ounces of beef for two hours, 

 by which operation it lost three fifths of its weight, and then 

 squeezing it into a beaker, after cutting it into two pieces, so 

 that it was completely surrounded by a gravy made by brown- 

 ing well 3j ounces of flour with as much beef-tallow, salting 

 it moderately, and then adding the juice obtained in cooking 

 the meat, mixed with a solution of 60 grains of gelatin in 



