78 Rev, J. Barlow on the application [March 30, 



having received sufficient heat, the bottles and their contents were 

 suffered to cool, and, when cold, the leaden tubes were carefully 

 closed under the surface of the milk, to prevent the admission of 

 air. A bottle of milk thus prepared, which had been kept fourteen 

 months, was opened, and found unaltered except by the separation 

 of a small quantity of cream.* 



2. Process of M. Francis Bernard Bekaert. 



This method differs from that of M. Mabru in the addition of a 

 few drops of solution of carbonate of soda to the milk before it is 

 subjected to the boiling temperature. In this process the milk may 

 be kept in glass bottles, which, however, must be carefully corked. 

 After the weak alkaline solution has been added the whole is heated 

 in water, gradually raised to the temperature of 212°, and after- 

 wards is slowly cooled. A bottle of milk thus prepared was per- 

 fectly sweet and fresh after having been kept ten weeks. f 



3. Process of Mr. E. D. Moore. 

 Mr. Moore removes from the milk its constituent water, retaining 

 its component elements. The condition in which the butter, caseine, 

 &c., are preserved is such, that when the paste comes to be again 

 united with water, the milk reassumes its original appearance and 

 flavour. 



4. Solidified Milk. 



By successive applications of carefully regulated heat, and by the 

 addition of a substance which he has discovered, M. Fadeuilhe has 

 succeeded in removing from the milk those of its constituents 

 which, as he believes, cause it to decompose, and are also injurious 

 to health. Sugar and a small quantity of gum tragacanth are 

 then added to the residue, which is ultimately solidified by the 

 prolonged action of a constantly varied temperature. Unlike the 

 preparations of milk already described, the solidified milk of M. 

 Fadeuilhe does not require to be kept out of contact of air. It is 

 sent into the market in paper wrappers. 



F. Meat-Biscuits. 



These may be regarded as the full developement and scien- 

 tific perfection of the pemican principle. Pemican is dried meat, 

 thoroughly mixed with fat, sugar, or spice. Meat-biscuit consists 

 of flour, baked with a solution of the nutritious ingredients of flesh, 



* A full description of the details of M. Mabru's process will be found in 

 Cosmos, Vol. V. p. 325. It was to the good offices of the Abbe Moigno, the 

 learned editor of that journal, that Mr. Barlow was indebted for this specimen 

 of milk, as well as for the preserved provisions of M. Appert. 



t The small quantity of air necessarily intervening between the cork and 

 the surface of the milk in the bottle did not appear to have produced any 

 effect. 



