AGRICULTURAL CHEMISTRY AND GEOLOGY. 203 



These we believe are obtained by drying in chambers, through which currents of heated air 

 were introduced : they were completely dried and shrivelled up, and had the appearance of 

 strips of thick parchment or leather until they were boiled, and then they swelled out to their 

 usual dimensions. We have also seen kidney-beans preserved by first boiling them tender, 

 and afterwards drying them in a warm, airy place, when they may be kept for any length of 

 time in bags or boxes, till ready for use. This drying process may be applied to peas, beans, 

 kidney-beans, cabbages, cauliflowers, spinach, beets, parsnips, carrots, potatoes, &c, the 

 latter being cut in slices. There is no subject in domestic economy of which so little is 

 known generally as the preservation of vegetables and vegetable cookery. We know, for in- 

 stance, that some potatoes require steaming, and others boiling, to have them in perfection ; 

 some require to be boiled in their skins, and some without ; and we are informed by M. 

 Soyer, that the soil in which the varieties of potatoes are cultivated has a great deal to do 

 with the mode in which they ought to be cooked. — London Gentleman's Companion. 



On the Results of Experiments on the Preservation of Fresh Meat. 



This inquiry, presented to the British Association by Mr. G. Hamilton, was undertaken 

 with a view of discovering a method by which beef could be brought in a fresh state from 

 South America. The experiments were made by enclosing pieces of beef in bottles contain- 

 ing one, or a mixture of two or more, of the following gases : — Chlorine, hydrogen, nitrogen, 

 ammonia, carbonic acid, carbonic oxide, and binoxide of nitrogen. Of these the last two 

 only possessed the power of retarding putrefaction. Beef that had been in contact with car- 

 bonic oxide for the space of three weeks was found to be perfectly fresh, and of a fine red 

 color. Binoxide of nitrogen is capable of preserving beef from putrefaction for at least five 

 months, during which time the beef retains its natural color and consistence. When meat 

 that had been preserved by the last process was cooked by roasting, it was found to possess 

 a disagreeable flavor. If cooked by boiling, the ebullition must be continued for a much 

 greater length of time than is necessary for fresh meat. 



Dr. Calvert remarked, that he had opportunities of observing the well-known valuable anti- 

 putrid properties of carbonic acid, and instanced the case of the carcass of a horse that was 

 at present in a fresh state, although four years had elapsed since it had been soaked in liquor 

 containing the acid. He recommended the use of this acid for preserving bodies intended 

 for dissection, as it neither affects the tissues nor discolors the organs. 



New French Method of Preserving Meat and Fruit. — The French have been experimenting 

 upon this subject, and it is reported that a mode of preserving meat and fruit has been dis- 

 covered by which they are not altered in size or appearance, so that at the end of six or 

 eight months, when placed on the table, they would be taken to be perfectly fresh. MM. 

 Delabarre and Bonnet have submitted to the French Minister of War some samples of meat 

 preserved by their method. This consists in drying it by natural means, and then preparing 

 it with materials furnished by the animal. When the water which composes a large part of 

 fresh meat is driven off, the osmazome supplied by the animal is applied as a varnish, to the 

 increase of the nutritious properties of the meat. By desiccation the meat is reduced in 

 size and weight one-half, and this is done without the application of artificial heat. It may 

 be eaten in this state, and is not disagreeable. When cooked, half an hour's immersion in 

 hot water is sufficient to increase its bulk to what it was originally, and to render it as pala- 

 table is if fresh meat had been cooked. — Practical Mechanics' Magazine. 



In addition to the above, a kindred process has been devised by a Hungarian for preserv- 

 ing the potato, which, valuable as it is, especially in view of its cheapness, is nevertheless 

 rendered far less widely available than it should be, by reason of its bulk and its perishable 

 nature. But both these qualities are due to the great proportion of water it contains — about 

 seven-eighths of its entire weight. The Hungarian's process divests the potatoes of their 

 water, and reduces them to a dry powder like Indian meal, which may be cheaply transported 

 any distance, and will keep in any climate ; a ton of potatoes being reduced to less than 

 three hundredsweight of the potato meal, which can at once be restored to the state of 

 mashed potatoes, by simply boiling in fresh water. 



