94 ANNUAL OF SCIENTIFIC DISCOVERT. 



bis own fashion, and the consequence is that not one of these 

 extracts is, in its composition, like another. 



" Tliere exist only two si^ecial directions for the manufacture 

 of extract of meat, — tiie one in the " Bavarian Pharmacopceia," the 

 other in the "riiarmacopoeia Gcrmauica" ; but these directions are 

 not mine. 



''Munich, 22d October, 186G." 



The remaining process, patented by ;^^essrs. McCall & Sloper, 

 professes to preserve meat in its fresh or raw state, arriving at 

 mai'ket in tiie exact condition of butchers' meat just killed, but 

 with an additional advantage of keeping twice as long as ordi- 

 nary meat, after being exposed to the air. 



The following is a co])y of the specification taken from the 

 English Patent Ollicc, and published in the "Scientific Amer- 

 ican " : — 



" Our improvements relate to preserving fresh meat, poultry, 

 game, and lish. AV^e treat such food in one or other of the fol- 

 lowing methods : We immerse in or surround the meat for a 

 short thue, say from ten to fifteen minutes, more or less, with a 

 solution of Ijisiilpliite of soda or potash, in the case or vessel in 

 which it is to be preserved, and wliich must be cai)able of being 

 made air-tight. By this immersion we remove the air which 

 filled the vacant sjjaces in the case ; we then withdraw the solu- 

 tion and replace it by carbonic acid gas. AVe repeat these immer- 

 sions and supplies of gas occasionally, as required. We introduce 

 into the case containing the food a regulated quantity of dilute 

 sulphurous acid, and an etpiivalent quantity of carbonate or bicar- 

 bonate of soda, or potash, soparatel}'. The acid and alkaline salt 

 do not come into contact until the case is hermetically closed, 

 when they are brought into contact by agitation, and the liquid 

 resulting, chai-ged Avith carbonic acid, batlies the surface of, and 

 impregnates tlie meat ; or the acid and salt may be brought into 

 contact before the case is closed ; or we place the meat in a case 

 jDrovided with two stop-cocks, one in or near the bottom, the other 

 in the lid. By the lower stop-cock we introduce a solution of 

 bisulphite of soda or potash, filling the vacant spaces in the case ; 

 we then close the stop-cock in the lid, and exhaust the case of its 

 liquid contents by powerful hydraulic suction, or by the action of 

 an air-pump. We leave the meat under this exhausting suction, 

 and thus draw out from the meat as much air as it will yield up, 

 which we then expel from the case by the introduction of a solu- 

 tion of bisulphite of soda or potash, which we afterward with- 

 draw and replace by carbonic acid gas. We repeat, at intervals, 

 these alternate introductions of the alkaline solution and carbonic 

 acid gas. 



" When metallic cases are used either for preserving or packing 

 the food, we use a lining both for the top, bottom, and sides, of a 

 non-metallic nature, such as thin matting, wickerwork, veneers of 

 wood, cloth, or other suitable materials. 



" We preserve poultry, game, and fish, in the same manner as 

 that described for meat. 



