RECENT SCIENTIFIC NOTES. 613 
is prevented, and as now prepared it would seem to merit general appro- 
val. 
Prepared meat-extracts in Java.—It has been frequently remarked that 
the best inventions of the western nations have, in nearly every in- 
stance, been anticipated by processes long since devised and in use by 
the Orientals, especially by the natives of China and Japan; and we 
are assured that the subject of prepared meat-extracts takes its place 
in this category. We are informed by a recent communication of Dr. 
Pott thatthe inhabitants of Java have for many years been in the habit 
of preparing flesh extracts of various kinds, and especially of beef, fish, 
and erabs, and that in this form they enter very largely into the inter- 
nal commerce of the country. The preparation is known by the general 
name of petis, while the particular substance, whether the flesh of 
oxen, fish, or crabs, is indicated by a special affix. The preparation of 
the petis appears to be very simple, consisting merely in boiling the 
raw material and chopping it very fine, and then putting it in a press 
and forcing out all the juices. This juice is then boiled down, at a 
moderate temperature, to the consistency of sirup, and kept for use. 
As a general rule, the preparation is made of such pieces of meat of all 
the animals used as are not sold before the close of market, a precaution 
rendered necessary by the heat of the country, and the possibility of 
obtaining ice to carry the food over until the next day. The substance 
from which the petis is expressed is also dried and introduced into com- 
merce, but is generally used immediately, while the petis is distributed 
widely throughout the Indian Archipelago, and can be kept a long time. 
These preparations have an extremely saline taste, due almost entirely 
to the concentration of the organic salts originally contained in the ex- 
pressed juice. The smellis said to be quite agreeable, and the taste very 
appetizing. 
Artificial ice in packing jish— As might have been expected, the arti- 
ficial ice machines have been extensively called into play for the manu- 
facture of ice to be used in packing fish. In corroboration of previous 
statements, it is said to be far more durable than natural ice, the crys- 
tals being much more solid and exhibiting less tendency to split into 
flakes. The estimate has been made that thirty per cent. less of artifi- 
cial than of natural ice will secure the same preservative effect. One 
objection to some forms of artificial ice is said to be the opacity of its 
color; but an inventor announces his discovery of a method by which 
perfectly transparent ice can be obtained, and for its publication to the 
world he asks the modest sum of five hundred pounds sterling. 
Chinese method of preserving grapes.—Travelers inform us that the 
Chinese have a method of preserving grapes, so as to have them at 
their command during the entire year; and arecent author gives us the 
following account of the method adopted. It consists in cutting a cir- 
cular piece out of a ripe pumpkin or gourd, making an aperture large 
enough to admit the hand. The interior is then completely cleaned out, 
the ripe grapes are placed inside, and the cover replaced and pressed in 
firmly. The pumpkins are then kept in a cool place, and the grapes 
will be found to retain their freshness for a very long time. We are 
told that a very caretul selection must be made of the pumpkin, the 
common field pumpkin, however, being well adapted for the purpose in 
question. 
VEGETABLE PHYSIOLOGY AND PRACTICAL HORTICULTURE. 
Rearing grape-vines in pots.—A horticulturist in Stuttgardt has de- 
vised an ingenious method of rearing grape-vines in pots so as to ob- 
