16 ANIMAL FOOD RESOURCES OF DIFFERENT NATIONS. 



better adapted for the curing of meat than Buenos Ayres, 

 where there is a certain degree of humidity. The meai 

 of Chili is of richer flavour and more approaching that 

 of venison. In preparing it in Chili the bones and fat 

 are removed from the flesh, which is cut into strips, a 

 quarter or three-eighths of an inch thick, and hung up 

 in the full rays of the sun, and in about eight hours it is 

 dried almost as hard as a piece of glue. The slices are 

 made into long bundles and packed in raw hides, which 

 shrink upon it, and keep it very tight. Meat dried in 

 this way does not putrefy, but after a time mites are 

 found in it. In Buenos Ayres, where it is partially 

 salted and afterwards dried, the fat is used, andjihie 

 meat becomes rancid, but with the negr& population 

 it is a great treat to get some fat. In using the shreds 

 of meat, they are roasted thoroughly brown over the 

 embers of a fire, and pounded in very small pieces on 

 a flat stone. For all purposes of soup or stew it is a 

 valuable food. 



In Wallachia and Moldavia beef is much consumed by 

 the people under the natne of " pastourma " or " pastoor- 

 mah." The meat is salted and sun-dried, and seasoned 

 with spices and garlic when cooked. 



The tongues, sinews, etc., are sold to the sausage- 

 makers, who generally season them highly. The mar- 

 row, carefully extracted from the bones, is preserved in 

 goat-skins, and other vessels, and under the name of 

 " cerviche " is much employed for culinary purposes in 

 Constantinople. 



The flesh of the beasts fattened on distillery refuse 

 has a disagreeable odour. There is a large trade in pre- 

 served meat in Moldavia. One house, Messrs. Powell 

 & Co., employ 240 workpeople, and turn out 5,000 boxes 

 daily, containing about 33,000 lbs. of meat. 



In Siam elephants' flesh is dried and stored up for 

 food. Goats' flesh is also thus prepared. 



Dendeng is the Malay name for the jerked meat of 

 commerce, that is of animal muscular fibre, preserved by 

 drying in the sun, nearly the only mode of curing 



