396 PRESERVED PROVISIONS 



I'KKSlIiKNT 



and mutton (nee ItKFKlOBRATIOX). For condensed 

 milk, see Mii.K. 



Certain chemical sulwtaneos have the power to 

 prevent decay or arrest putrefactive changes, by 



destroying tin' activity of the germs or fer nts 



which act a* I he exciting cause. Coniinon salt is 

 variously applied for the purpose of preserving 

 meat i tin- food-value lieing thereby somewhat 

 decreased ) : tin- meat may l>e immersed in brine, 

 packed in salt, rublied with salt ami dried, or 

 salted iiml smoked. The method of salting and 

 smoking ham is described at HAM ; the chief pre- 

 servative element in the wood smoke is creasoie. 

 Creasote, boric acid, salicylic acid, and sulphur 

 .impounds are all sulistances that can lie used as 

 food preservatives, hut the objection ti the use of 

 chemical agents is that they either have a dis- 

 tinct taste themselves or have a toxic influence 

 on the human body. Salicylic acid has been used 

 in large quantities for preserving milk and other 

 foods, but, when taken even in small doses for a 

 lengthened period, it disturlio the animal economy ; 

 and in France any food preserved by its means 

 is now condemned as unlit for human con-mnption. 

 The use of creasote is confined to meats which are 

 usually smoked. ISoric acid has no taste, and in 

 all proluvbility is harmless when taken in the 

 small quantities present in food preserved by its 

 means. Milk, lisli, poultry, and meat of nil kinds 

 may be preserved for months by its use. A very 

 ingenious method of using this preservative has 

 been tried with success. The boric acid is injected 

 into the large vein of an insensible but living 

 animal, so that it is carried in the ordinary circu- 

 lation to all parts of the liody, and the animal is 

 then killed ; meat so prepared has l>een kept 

 fresh and palatable for about three months. Some 

 sulphur coni]Hiunds, notably the bisulphite of lime 

 ana sulphurous acid, are good preservatives, but 

 they have an objectionable taste. The former is 

 used by butchers as a preserver of meat in hot 

 weather. 



K\cliisinn of air is a method of preserving which 

 is used almost e vlusively for cooked foods. Various 

 plans of coating meat with air-tight coating have 

 leen tried, but they have been carried little 

 further than the experimental stage. Meat lias 

 been dipped in molten paraffin- wax, gelat ine, gutta- 

 percha, fee. nil of which exclude air; but the 

 air, or, more correctly, the germs present in the 

 air, are imprisoned in the tissues of the meat, and 

 these -pi-'-ilily set up putrefactive changes. The 

 only process which has successfully accomplished 

 the desired end is by the use of high temperature 

 to expel the air and destroy the germs, and then 

 sealing to prevent ingress of more nir. Many have 

 claimed the credit of this invention, but in all 

 probability it was tirst proposed by a If. Appert of 

 Paris in 1810. The process as now carried on, how- 

 ever, is the outcome of many minds. Appert's 

 original method simply supplying the groundwork. 

 The various tinned meats, soups, >Vr. now in the 

 market are examples of this method of preserving 

 food. The meat, &c. is placed in tins, which are 

 immersed in a solution of calcium chloride heated 

 up to a temperature of 270 F., which destroys 

 both germs and s]ores. The tins are previously 

 i-lo~.il. except a small pin-hole for the escape 

 of steam. They are heated thus for about iln.-c 

 hours, when the pin-holes are closed by solder, 

 and the tins are allowed to cool. This process 

 i- thoroughly successful as far an mere preserva- 

 tion goes. Tins of meat thus treated have lieen 

 opened after twenty years, and no sign of putre- 

 faction has been noted ; occasionally through some 

 carelessness the air may not have been thoroughly 

 removed and putiefaciion ensues; such exceptions. 

 however, are rarely met with in tins sent out by 



good firms. A bad tin can lie detected before open- 

 ing by the bulged out appearance of the tin, the 

 gases of decomposition pressing out the sides or 

 ends. The objection to the process lies in the 

 over cooking to which the meat must IK- subjected. 

 This impairs Itoth the appearance and flavour, ami 

 no doll lit removes some cif the nutritive value of 

 the meat, although this latter point is denied by 

 some. Other plans, varying somewhat in detail but 

 similar in principle, have been patented, and are 

 in use in some of the food-preserving factories. 

 Aberdeen and London are centres for this industry, 

 the former having live factories, whilst in America 

 and New Zealand (q.v.) a large amount of capital 

 is invested in the trade. See SALMON. 



The various extracts of meat are in a way pie 

 served foods. They consist of the juice and 

 extractive matter of the meat evaporated down to 

 a thick consistence, and frequently preserved by a 

 large addition of salt. Ine majority of the-e 

 extracts are stimulants rather than foods, some of 

 them being practically useless. Vegetables are 

 frequently preserved by the piocess of pickling. 

 The vegetables are boiled with vinegar and spices. 

 The latter two substances, being antiseptic in their 

 nature, prevent putrefaction and decay. For the 

 preservation of wood, see DRY HOT. 



Presidency. See INDIA. 



President of tin- I'nited States, the head 



of the executive of the I'nited Stales, is also the 

 only executive officer who reaches his position by 

 election; the apixrintinent of the others being 

 either in his hands (subject to their confirmation 

 by the senate) or regulated by law. The president is 

 elected fora term of four years ; eight presidents 

 Washington, .letl'eison. Madison, Monroe. Jackson, 

 Lincoln, (irant, and Cleveland have been chosen 

 for a second term, but a third term, although there 

 is nothing in the constitution to prevent it, is 

 practically prohibited by the popular prejudice 

 against it. A candidate must be n natural born 

 citi/.en of the I'nited States, not under thirty-five 

 years of age. The president has a salary of s r >0.(XiO 

 a year, and must receive no other emolument 

 during ottice from the 1'nitcd States or any state. 

 He is Commander-in-chief of the army and navy of 

 the United States, and of the militia when in the 

 actual service of the Union ; he has the power to 

 grant reprieves and pardons for offences against the 

 1'nitcd States, except in eases of impeachment, and 

 (by and with the advice and consent of two-thirds 

 of the senate) to make treaties and to appoint 

 ambassadors, consuls, and all other officers of the 

 United States whose appointments are not other- 

 wise provided for: from time to time he sends to 

 congress a 'message' (cf. the '(Queen's Speech') 

 giving information as to the state of the I'nion, 

 and recommending measures for consideration ; he 

 may convene Uith houses, or either bouse, in special 

 session; and, if the two houses disagree as to tin- 

 time of adjournment, he may adjourn them to such 

 time as he thinks tit. Tin 1 president, like the vice 

 piesiilent and all other civil oflicers, may be 

 lemoved from office on impeachment by the House 

 of Representatives for and conviction by two-thirds 

 of the senate of treason, bribery, or other high 

 crimes ami misdemeanours. He may require the 

 opinion, in writing, of the head of any of the 

 executive departments on any subject relating to 

 the duties of his department. Every bill which 

 pa.ss.-s congress must have the president's signature 

 to iH'come a law, unless, after he has returned it 

 with his objections, two-thirds of each house 

 support it ami pass it over his veto. 



The Vice-president of the t'nitvd States, although 

 elected along with the president, is no pnrt of the 

 executive department. His sole function is to 



