Report of the Commissioners of the Caledonian Canal. 39 



water, or simply water strongly impregnated with salt. The 

 whole is concluded with a strong layer of salt, and the pieces 

 are covered with a lid, on which a weight is placed sufficient to 

 plunge them iu the brine. 



In about three weeks, more or less, according to the bulk of 

 the pieces, salt, and the time which it is wished to preserve them, 

 they are withdrawn from the tubs : they are suffered to drip, 

 and are then carried to the drying-room, where they generally 

 remain fifteen days, or three weeks, to receive during that time 

 the action of the smoke of a fire, which is kept up with only 

 three or four pieces of oak chips, very dry. It has been re- 

 marked, that the smoke of resinous woods makes the meat con- 

 tract a very disagreeable taste, and that those pieces which re- 

 mained longest in the drying-room exposed to a feeble smoke 

 were capable of being kept longer, because a more intimate com- 

 bination took place between the smoke and the constituent prin- 

 ciples of the meat. 



VVhen it is wanted to produce what is call scarlet smoked 

 beef, the meat is only left seven or eight days in the tubs before 

 drying it, or rather care is taken to rub it with a mixture of 

 three parts of common salt and one of saltpetre ; but if the lat- 

 ter gives a colour to tlie meat, it also renders it harder. 



The beef when smoked is preserved in a dry and well aired 

 ])Iace, and it is exported by placing it in layers in well-joined 

 chests, and by filling with new ashes or chaff the vacancies be- 

 tween each layer. 



The beef is generally dressed with vegetables, such as cab- 

 1)ages, potatoes, or carrots, after having been first washed in 

 warm water, and steeped afterwards for twenty-four hours in 

 cold water to freshen it : aromatics are sometimes thrown into 

 the dish to disguise the smoky taste, wliich does not please all 

 palates. 



XV. Thirleenik Report of the Commissioners for making and 

 maintaining the Caledonian Canal. Dated May 17, 1816. 



J. iiR works of the Caledonian canal have now advancedto such 

 a state, that in every part of the line it is become necessary to 

 calculate the application of labour and machinery, so that no 

 obstacle may singly retard the completion of the canal, when the 

 rest of it shall have I)ecome navigable throughout ; and it is for the 

 consideration of parliament, whether it may not be a real oecono- 

 my to augment the ammal grant for the two next years, rather 

 than continue it for three years at the usual rate of fifty thou- 

 sand pounds per annum. Not only will any delay retard the 

 ^ C 4 receipt 



