600 Journal of Agriculture, Victoria. [10 Oct., 1916. 



rendered mutton fat. See that meat is completely covered in fat, and 

 remove to the coolest spot available. Quick cooling contributes largely 

 to the success of this process. 



(&) Another process is to cut pieces of meat into suitable sizes free 

 from fat and parboil them. They are then dipped into liquid gelatine 

 at a temperature of about 140 deg. Fahr., and thick enough to leave a 

 good coat on the meat. The pieces treated should be removed to a cool 

 place, and when thoroughly dry packed away with sawdust in suitable 

 receptacles. 



(c) It is possible to preserve freshly-killed meat with the aid of 

 powdered charcoal by cutting the meat into suitable sizes and packing 

 away in a suitable wooden receptacle, such as a clean packing case. 

 Starting with 2 inches of powdered charcoal on the bottom, and alter- 

 nating the layers of meat and charcoal, and finally covering the top 

 layer with the powder. Stow away in a cool place. The preservative 

 action of charcoal is well known, and is due to its absorptive properties 

 and its affinity for oxygen. It prevents the entrance of oxygen to the 

 meat. There are also preservative agents such as creosol in the char- 

 coal. The meat can be washed free from powder and cooked in the 

 ordinary way as required. 



4. — Preservation by Drying. 



The flesh of animals used for human consumption has a high water 

 content averaging, according to condition of animal, from 50 per cent, 

 to 75 per cent., and by removing the bulk of the moisture from the 

 meat the keeping property is enhanced, so much so that if it be com- 

 pletely dried, it will keep for very long periods. It has been shown 

 that salt preserves meat by its drying effect. This dehydrating effect 

 can also be obtained by the application of heat. Under suitable con- 

 ditions the drying can be done in the open air by natural heat. In 

 most cases it is unnecessary to evaporate the whole of the water present. 

 The quantity extracted will depend on the length of time it is required 

 to keep 'the meat. Dried meat is unattractive in appearance, but little 

 of its nutrition is sacrificed. Boiling is the best mode of cooking. Beef 

 and veal are the best meats to be treated by this method. 



(a) Free the meat from bone, sinew, blood-vessels, and fat, cut 

 into thin slices, and hang in the dry hot air and sunlight 

 till hard and dry. Then pack away till required. 



(h) Cut meat into thin slices and free from fat, sinew, and 

 veins, then rub thoroughly with a little of the following 

 mixture. Salt, 4 lbs. ; saltpetre, 5 ozs. ; black pepper, 

 5 ozs. Hang in hot dry air and sunlight till dry. Pack 

 away with sawdust in cool place. 



{c) Free from fat, sinews, and veins, and put meat through a 

 mincer and dry in hot air or over a mild fire on an iron 

 tray. Temperature not to exceed 140° Fahr. The meat 

 will dry out rapidly, when it can be powdered and stored 

 in airtight tins or bottles for future use. For making 

 soup and gravies it has proved suitable, and is known as 

 Dry Powdered Meat. 



