302 BOARD OF AGRICULTURE. 



packed sausages in cases layer by layer, intercepted with fat 

 poured on warm so as to fill up every interstice and completely 

 surround the mass. If I mistake not, adventurous explorers 

 in Australia have adopted a similar plan with meat which they 

 required on distant overland journeys ; but it is necessary that 

 the meat should be cooked. The most recent and beautiful 

 modification of this process is that of Dr. Redwood, of London. 

 Paraffine, that simple, neutral and delicate material, capable of. 

 resisting all ordinary temperatures, is used for a coating around 

 meat which has been cut up into parcels of a few pounds, and 

 has been raised to a temperature of 240° Fahrenheit. The 

 paraffine is easily melted off when the meat has to be used, and 

 it imparts no flavor to food, which can be dressed in various 

 ways as a palatable form of diet. 



The system of filling tin cans with animal and vegetable sub- 

 stances, heating the whole first up to the boiling point, and then 

 to a higher point whilst the lid is finally closed by a drop of 

 solder poured on a pin-point outlet left for the escape of steam 

 and to prevent the bursting of the vessels, is one of the most 

 successful ever introduced. In order to raise the temperature 

 of the baths into which the tins are placed to be cooked, a solu- 

 tion of chloride of potassium or chloride of calcium is used 

 instead of water. This does away with much of the steam 

 which otherwise fills the atmosphere of the manufactories. The 

 tin cans are usually placed in testing rooms at 90°, and if they 

 resist this temperature for three or four days, will keep for 

 twenty or thirty years. 



In Liebig's process the animal is slaughtered and dressed in 

 the ordinary way, and when the carcase is cold the meat alone 

 is placed in iron rollers, armed with points, whereby it is reduced 

 to a pulp. This is thrown into water, steamed for an hour, and 

 passed into a trough with a sieve at the bottom through which 

 the meat-juice oozes into another vat. The fat is skimmed off. 

 Steam-pipes serve to heat the pure gravy, and bellows are made 

 to blow on the surface so as to evaporate for six or eight hours, 

 when it is passed into a filtering vat and drawn off as extract of 

 meat. This is then packed in tins for exportation. Eight 

 small tins holding the juice of an entire ox, are valued at ninety- 

 six shillings, and make over one thousand basins of strong soup, 

 estimated to cost one penny per basin. This soup is probably 



