CLIMATE. — EFFECTS OF COLD. 343 



beef nearly live months old, which has been con- 

 stantly exposed to a temperature above the freezing 

 point for four or five weeks in the outset, and occa- 

 sionally assailed by the septical influences of rain, 

 fog, heat, and electricity, and yet it has proved per- 

 fectly sweet. It may be remarked, that unsalted meat 

 that has been preserved four or five months in a 

 cold climate, and then brought back to the British 

 coasts during the warmth of summer, must be con- 

 sumed very speedily after it is cut into, or it will 



thermometer in the shade was as high as 80°. After this, it 

 was presented to an epicure in the town ; and although it was 

 reduced to about half its original dimensions by the loss of fat, 

 &c. it was declared, when cooked, to be the most exquisite mor- 

 sel that he had ever tasted. 



Another remarkable instance of beef and mutton being kept 

 a long time unsalted, under very unfavourable circumstances, 

 occurred in my visit to the Spitzbergen fishery, in the year 

 181 7. Our stock of fresh provision was killed on the 17th of 

 March, soon after which the ship was expected to sail ; but un- 

 favourable winds detained us in port until the 1st of April. 

 During this interval, the weather being very mild, our fresh 

 meat was hung up in a large warehouse, to shelter it from the 

 sun and rain. Until the 21st of April, we had so little frost, 

 that it remained soft ; but soon afterwards it was hard frozen. 

 After the middle of June, the weather became mild, the sum- 

 mer-fogs set in, and the meat soon thawed. Every day in Ju- 

 ly, but four, we had either fog or rain, with an average tem- 

 perature of 36°. 8. The last of this provision was cooked about 

 the 13th of August; and although the average temperature for 

 fourteen days, had been above 50", yet it proved sweet and pa- 

 latable. 



