514 rSliNATB 



salt, there was none. I tried the experiment for a week, there was no 

 salt in the meat, not one particle, I then left the meat under like 

 treatment for a fortnight with the same result. The pressure applied 

 in these experiments with the cast iron cylinder amounted to three 

 thousand four hundred pounds, per square inch. 



" I searched for the philosophy of it j I carefully examined the 

 meat ; I put hams into the cylinder, exhausted the air, then admitted 

 brine and it was perfectly exhausted in one week. Time is required 

 for the penetration of the salt, and such is the constitution of the meat 

 that pressure appears to be useless in infusing salt into it. Pressure 

 acts of course greatly on the exterior surface of the meat and in the 

 direction of radii to the centre.'^ 



