Gamgee.] 438 [April 1, 



iments on preserving meats In bulk, witliout the use of salt or des- 

 iccation. 



The conclusion was early reached that the tissues of the animal 

 should be fixed previous to its death; ingredients containing tannin 

 were first used, and the carcasses, packed in fat, remained in good 

 condition for a great length, of time; this failed, however, in the 

 case of one animal, which persistently refused to partake of the drug; 

 and as herds of cattle could not readily be induced to feed on 

 tannin, some other expedient was necessary; having proved the anti- 

 septic effects of carbonic oxide gas, by its tendency to expel oxygen, 

 animals were made to inhale the gas, and the result showed that de- 

 composition took place only when the carbonic oxide disappeai'ed; to 

 effect the complete removal of the oxygen, the use of sulphurous acid 

 gas, well known as an expedient for curing hams for exportation, was 

 resorted to; by itself, the acid could not prove successful, as it would 

 remain in contact with the oxygen for an indefinite length of time 

 without material change in either; the carcass was therefore placed 

 beneath the air pump, the sulphurous acid gas introduced, and char- 

 coal, platinized by the use of chloride of platinum passed up through 

 a column of mercury; the sulphurous acid gas was thus oxydized and 

 the atmosphere entirely destroyed; simple carbon was subsequently 

 found equally efficient, and the j^lan was finally simplified by the in- 

 troduction of a small quantity of carbon in which sulphurous acid 

 was condensed ; in this way the measurement of definite quantities 

 became an easy matter. 



Tl;^ process now consists of causing the animal to inhale carbonic 

 oxide gas until it loses consciousness, when it is killed and bled ; the 

 carcass is quickly dressed and while still warm placed for a short time 

 beneath an air pump; the small (|uantity of air which this process 

 fails to exhaust is destroyed by the introduction of sulphurous acid 

 gas in charcoal. The meat will then keep for months and perhaps 

 years, in any temperature, without putrefaction, even though it be 

 filled with the maggots of flies. It is not believed that the sulphur- 

 ous acid, which is neutralized by the alkalies of the meat, can have 

 any injurious effect on the tissues. 



The experiment of preparing animals on a large scale by this pro- 

 cess will soon be attempted, and the result cannot fail to affect the 

 price of meat very materially. 



