408 TRANSACTIONS OF THE 



" First. Meat — have in a vessel, treacle and gelatine, in the 

 proportion of three-fourths treacle to one-fourth gelatine; bring 

 this composition up by steam or otherwise to 21 5 deg. heat. Then, 

 and not till then, immerse the meat therein — keeping it down 

 by means of a weight made to fit the vessel ; let the meat remain 

 in this vessel for the space of fifteen minutes to each pound, when 

 it may be withdrawn. By this process the decomposing gases in 

 the meat are completely neutralised; and it has, at the same time, 

 undergone a rapid process of curing or pickling. On no account 

 must the composition be allowed to boil, and great care must be 

 taken to have the heat uniform and regular. To improve the 

 flavor of the meat, salt, spices, garlic, &c., may be mixed with 

 the treacle. This meat may be smoked or otherwise dried. 



Second. When the meat is withdrawn, hang it up in a cool dry 

 place for about twenty-four hours, and wipe off wdth a sponge 

 the moisture from the exterior; then immerse it in a vessel con- 

 taining one half treacle and one-half strong gelatine, with a small 

 portion of isinglass, dissolved together, and sufiiciently heated 

 to be kept in a liquid state. This process hermetically seals the 

 meat and causes it to retain its moisture. 



Tliird. When the coating has hardened on the exterior of the 

 meat, re-dip it, and then cover the surface with charcoal powder. 

 This process protects the coat from mildew, and facilitates the 

 handling of meat in the packing. 



Fourth. Fish : subject — mackerel, salmon, cod-fish, &c., to the 

 same degree of heat as in No. 1 process; but in olive oil, when 

 cold, hermetically seal them, according to No. 2 process. 



Fifth. Vegetables coated according to No. 2, are protected as 

 with a coat of India rubber, from the influence of the external 

 air." 



We are glad to meet with suggestions and experiments so use- 

 ful ; hoping and expecting that our inventive people will render 

 perfect the crude ideas of other nations. 



H. MEIGS. 



It may not generally be known that a similar composition is 

 used to make printers' ink rollers; and that it is as hard and 

 tough almost, when cool, as India rubber. It seems reasonable 

 that a piece of meat covered with this substance w^ould be her- 

 metically sealed, and we see no reason why it should not thus be 

 preserved. It is easily dissolved in hot water, and has no flavor 

 injurious to the meat. The details of the process are given in the 

 Journal. 



