90 ANNUAL OF SCIENTIFIC DISCOVERY. 



rotatniT discs, capablo. of cutting tliirty to forty cords of wood in 

 twenty-four hours. These cliips are conveyed in wagons to the 

 boiling-liouse, and placed in Ijoilcrs, wliere the I'eduction to pulp 

 is effected. The pulp thus reduciul is then conveyed to pulp- 

 engines, is worked in these engines, and run througli cleaning- 

 maciiines. From the cleaning-raacliines, the pulp is taken to the 

 bleaching-house. After having been l)leaciied, it is then ready to 

 be made into paper, in the same way as other pulp. Execlknit 

 "white jirinting paper, very good for newspapers, and at a prices of 

 three cents per jjound less than is charged for the same quality 

 of paper madi; from rags, is manufactured from this ])ulp at the 

 Flat-rock Taper Mills, adjacent to the pulp-works. The wood- 

 l)ulp must, however, be mixed with about twenty per cent, of 

 straw-pulp, this mixture improving the quality of the paper. 

 These works have been so successful that the jjricf! of pajxsr for 

 newspapers has declined three cents a pound since they have been 

 in operation. This is a very great step in the progress of those 

 arts which contribute so greatly to our comfort and civilization. 



PROCESSES FOR PRESERVING MEAT. 



In an official report laid before Pai-liament on the preparation 

 of beef in South America, for the English market, thret; methods, 

 proposed by Prof. JMorgau of the Renal College of Surgeons in 

 l)ublin. Baron Von Liei)ig of Munich, and Mr. Sloper of Lon- 

 don, are to effect this end. 



Mr. ^Morgan's process is based on foi'ced infdtration, using the 

 circulatory s3-stem of the body as a means of introduction into the 

 tissues of the animal, by injection, as detailed in the "Annual 

 of Scientific Discovery" for lisGo, pp. 52-53. The process is simple 

 and efficacious ; by it an ox can hv preserved in ten minutes, using 

 from twelve to fourteen gallons of the fluid. 



Liebig's jn'ocess differs essentially from the former ; for the meat, 

 instead of being preserved whole, is reduced to an essence, to be 

 used in making soups. The concentration is carried to such an 

 extent that thirty-three pounds of meat are reduced to one jjound 

 of essence, and the alimentary matter of an entire ox is contained 

 in eight pounds of this preparation, making over one thousand 

 basins of good strong soup. 



It is a question of some importance whether cattle driven to the 

 pen in a semi-wild state, which are thrown into a violent state of 

 excitement on the approach of man, can afford nutntious meat, 

 and can be salted without parting with by far the greater portion 

 of such nutriment as they contain, and becoming almost valueless 

 as food, if not altogether unwholesome. 



Another attempt is being made to bring to Eurojje the immense 

 supply of good meat wasted in South America. Mr. Liebert of 

 Hamburg has attempted the manufacture of Liebig's " extractum 

 carnis" at Fray Bentos, in Uruguay, and sends home about 4,000 

 pounds yearly. He is now iuci-easing his establishments, has con- 

 cluded a contract with the British Admiralty, and hopes soon to 



