Tfif^ MiseelJane<iU5 InleUigence. 



witlidrawn ihey were softened, and not so firm as fish taken out 

 of common pickle. They were hung up in the shade; July and 

 August were hot months, but the herrings had no signs of pu- 

 trefaction about them, but had a very wholesome smell com- 

 bined with that of the acid. One being broiled the empyreumatic 

 smell was very strong. The rest, after six months, were in 

 <fOmplete preservation. 



It was afterwards found that the period of immersion had 

 beeh too long. If the fish are simply dipped in acid of specific 

 gravity 1012, and dried in the shade, it is sufficient for their 

 preservation; and such herrings, when boiled, are very agreeable, 

 and have not the disagreeable empyreuma of the former. 

 V A ntimber of haddocks were cleaned, split, and slightly 

 sprinkled with salt for six hours ; then being drained, they were 

 dipped for about three seconds in pyroligneous acid, and hung 

 in the shade for eight days. On being broiled, they were of 

 an uncommonly fine flavour, delicately white, and equal to the 

 nighly esteemed Finnan haddock. 



Herrings were cured in the same way as the haddocks. 

 After being dried in the shade for two months, they were equal 

 in quality and flavour to the best red herrings. The fish re- 

 tained the shining and fresh appearance they had when t«.ken 

 from the sea. 



A piece of fresh beef was dipped for one minute in pyro- 

 ligneous acid of specific gravity 1012, in July 1819. On March 

 4, 1820, it was as free from taint as when first immersed. 

 No salt was used in this experiment. A piece of beef was 

 dipped at the same time in pure vinegar, of specific gravity 

 1009. It was perfectly free from taint on the 18th of November. 

 This experimeftt indicates antiseptic powers in' pur^ vinegar; 

 some haddocks were cured with it, which remained free from 

 taint, but when cooked had an insipid taste. 



When beef is partially salted, and then steeped for a short 

 thne in the pyroligneous acid, after being drained and cooked, 

 it has the same flavour as Hamburgh beef. Mr. Ramsey has no 

 doubt, that with proper modifications, the use of the acid may 

 be extended to the preservation of every species of animal fod3. ' 



In order to ascertain whetherthe volatile oil in the pyroligneous 



