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On the 13th July, 1855, au article appeared iu the Cosmos. 

 headed " The wonder of wonders of the Palace of Industry. Pre- 

 served meats of M. Lamy." The writer states, " A collection of pro- 

 ducts so unexpected, wonderful, extraordinary, that in order to heheve 

 in their existence it is necessary to see them with one's own eyes and 

 touch them with one's own hands. Nothing similar has ever appeared 

 in the glorious combination of science and art. The hrilliant conquest 

 of M. Lamy would alone suffice to render the exhibition of 1855 

 memorable among all exhibitions. We have seen, we have touched. 

 and yet we doubt in spite of ourselves, because our mature intelligence 

 refuses to permit itself to be carried away with the accounts of fairies 

 which amused our infancy. How, in fact, can one after fifty years of 

 age admit the reality of the mysterious being who, after having plunged 

 his beautiful inotujee in a sweet and profound sleep, surrounded her with 

 delicate meats and deUcious fruits which should after a hundred years 

 charm her when slie awoke. 



" M. Lamy, Licentiate of the Physical and Mathematical Sciences, 

 Professor of the University en conge illimite — one of the most elevated, 

 penetrating, intelligent, and active men we ever met with — after five long 

 years of trials and experiments, starts forth as a giant, astonishing the 

 world by one of tliose strokes of power which formerly would have 

 immortalized their authors. He has discovered the secret of preserving in 

 their natural state — without drying, without compression, without pre- 

 vious cooking, without hermetically sealing, in open space — aU the most 

 fermentescible and decomposable substances of nature, meat, game, roots, 

 fruits, butter, milk, everything, even the barm of beer, the most instable 

 of ferments. Approach the modest, the too modest case of the modest 

 Auvergnat." Then follows a description of the articles — legs of mutton, 

 cauliflowers, grapes, apricots, peaches and plums, oranges, medlars, butter- 

 pears, partridge.?, &c. &c. all in the most perfect state of preservatiou. 

 The writer states that, " the decomposition and putrefaction of animal 

 and vegetable substances commence by the fermentation of an albumenoid 

 principle, the nature of which it is necessary first to modify by precipi- 

 tation or coagulation, by the action of a gas properly selected." For 

 the fruits " M. Lamy has recourse to certain salts analogous to proto- 

 sulphate of iron, or protochloride of copper." 



The article concludes thus : — " Meat is scarce and dear iu Europe, 

 but abundant in Texas, Canada, and iu various countries of the new 

 world : from these places it is already imported in considerable quan- 

 tities, but it is always necessarily in the salt state; that is evidently but 

 an imcomplete solution of the grand problem. Tlie veritable solution 

 is that of M. Lamy, who [has the happy claim of having brought within 



