268 [Assembly 



In the above experiments, both sorts of meat were put into cold 

 water when placed on the fire, and the water on reaching the 

 boiling point, was kept in a sim ering state until the meat was 

 dressed. We do not think the American meat requires less time 

 in cooking than the Irish, for en trying a piece of the former, 

 weighing about eight pounds, v;ith an hour and a half boiling, it 

 was almt)st raw in the middle, and when properly cooked, it is 

 harder and not so nice in flavor as the Irish. 



^' We repeat what we have already stated in our reports of the 

 27th ultimo, and 8th instant, that the appearance of the Ameri- 

 can meat in its raw state is excellent, and we have no doubt 

 those^wdio provide for the mercantile marine are pleased with the 

 sight of the article. We would suggest it as being probable, that 

 the cattle from which the meat in question was procured, had 

 been after a severe winter, sent in a lean state into rich pasture, 

 and consequently so rapidly fattened, as to prevent tlie proper 

 consolidation of the muscular liber and fat, so that the process of 

 boiling reduces the weight by evaporation, more than the meat of 

 cattle f^d less rapidly." 



Edward Ede, Esq., assistant store keeper at Deptford, informed 

 me that in the trials of beef in 1852, the Irish lost moi'fe than 

 thirty per cent., the American twenty-eight or twenty-nine, and 

 Hamburgh and English, twenty-five per cent. 



The presence of chloride of calcium and chloride of magnesium 

 in salt have generally been thought injurious ; they give to salt a 

 tendency to deliquesce or run in wet weather, and frequently 

 give to it a sharper and more pungent taste. All unite in con- 

 sidering them an inconvenience, but it will be perceived that 

 Liebig in the article quoted, looks upon them as decidedly bene- 

 ficial, and in the Gardeners' Chronicle and Agricultural Gazette 

 for Feb. S, 1845, in a report of the Agricultural Chemistry Asso- 

 ciation, several points of general interest to agriculturists are 

 mentioned as having been inquired into, both analytically and 

 practically. The eighth of these is " practical farmers, in dairy 

 districts, havinsr remarked that certain varieties of salt most 

 favored the storing of their cheese; this subject has been in-, 

 quired into, and those varieties which contain most of the deli- 



