Method (f preparing or smoking Beef at Hamhirgh. 37 



2nmp, were, that particles of coal, which generally fly about where 

 the men are working, miglit stick in the meshes of the gauze, 

 and bv givinjj out a i'ame m.ight kindle the gas. 



I had ciii idea, that by putting over th.e gauze cylinder a se- 

 cond Oii? of glass or gauze, this danger might he avoided ; but 

 on mentioning my doubts to Sir Humphry Davy, he showed me 

 some experiments in the laboratory of tiie Royal. Institution, by 

 which it appeared that coal-dust, even when laid on the top of 

 the la;Tip and Ijecoming red hot, or when bhnvn through the 

 gauze cylinder, whilst fiiled with the fiame of burning gas, would 

 not iiifiame the surrounding explosive mixture. Sir H. Davy's 

 discovery of the property of wire-gauze is great : it has rendered 

 philosophy triumphant over an evil that bad long baffled the 

 Muited efforts of tbe man of science and the philanthropist. 



XIV. Accfmnt of the Metlmd of preparing or smoking Berfat 

 Hamburgh. Br/ M. Pitrard, Captain rf Enginee'S^. 



rd.AMBURGH or smoked beef is in general estimation through- 

 out Europe ; not only is it most agreeable to the taste, but it 

 has the property of being preserved a much longer time than 

 beef preserved in anv otlier way. 



The i)reparatious necessary,' are in the first place a salting- 

 house, some travs or tubs proportioned to the size of the pieces 

 of meat, and a drying-room hi which they are to be pi;u;ed when 

 properly salted. 



In tlie salting-liouse is a kind of table mr;de of oak, on which 

 the tubs are placed, and each has a coverlid, v.-ith a handle to 

 it. They are besides most carefully hooped, to prevent any waste 

 of brine'. The salting-house is generally a cellar, on account of 

 the te:nperature being cooler. 



The drving-place is generally part of a barn, into which en^ 

 ters the flue from a small chimney. To the roof are affixed two 

 or three wooden beams or frames from which the meat is sus- 

 pended hv hooks. The height of the drying-room above the 

 fire intended to give the necessary smoke, is generally from twelve 

 to sixteen metres, in order that, during its ascension into the 

 rtue, t!ie smoke may be freed from a g; eat part of the substances 

 which constitute the soot, and thereby less bitterness be commu- 

 nicated to the meat which is to be dried. 



In order to regulate the dispersion of the smoke over the 

 meat, a traj) or to-fall is fitted to the aperture, which serves as 

 an outlet for the smoke: on the two opposite sides of the drying- 



• IVom Ihr Anm/fS <ks Arhrl Mamifhclures, .AnguU 1815. 



C :i room 



