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more stimulating than actually nutritious, as much of the mate- 

 rial in meat which renders this a sufficient food for the support 

 of man is left behind in obtaining Liebig's extract. It is, how- 

 ever, an invaluable addition to our alimentary substances. 



But heat, which has even in other ways been brought to the 

 aid of the meat-preserver, has not alone attracted general atten- 

 tion. The mammoth's flesh in the regions of eternal snow, and 

 the frozen animals in the caves of the highest mountains in 

 almost every part of the habitable globe, have suggested to man 

 the freezing system which we use for our turkeys and prairie 

 chickens, which is employed to preserve salmon and other fish, 

 and affords fresh meat to passengers across the Atlantic, has 

 induced the construction of ice-houses which can be brought 

 to as low a temperature as 24° Fahrenheit, and suggested the 

 establishment of refrigerator railway cars, whereby we in Boston 

 are to be furnished with the healthy beef of the West. But 

 frozen meat loses its best flavor, and putrefies almost instantly 

 on exposure to air. 



The use of antiseptic and other gases for the preservation of 

 food in hermetically sealed vessels is of recent date, and hitherto 

 has only served, and that to a very limited extent, for the pres- 

 ervation of fruit. Meat has been preserved, but not so success- 

 fully as to lead to the development of a trade. 



Another invention of a different character has recently been 

 brought to the attention of the people, and it promises to be of 

 immense importance in modifying our supplies of animal food. 

 It is that of a new process of preserving meat by the use of 

 carbonic oxide and sulphurous acid gas. This simple and 

 inexpensive process was devised by Professor John Gamgee, of 

 the Albert Veterinary College, London. It is to be applied 

 first, on a commercial scale, in this country. 



It is easy to see that should it prove to be practicable, on a 

 large scale, as there seems no reason to doubt, it will do away 

 with the cruel system of live stock transportation over long lines 

 of railway, which is in the highest degree objectionable for many 

 reasons. The animals arrive at the market for sale, after five 

 or six days of travel, during which they are closely crowded 

 into box cars, often so that they cannot touch the fore feet to 

 the bottom of the car for hours in succession ; without a drop of 



