J G4 Foreign Literature and Science. 



4 lbs. of beef, and the second 3 or 4 lbs. of jelly obtained 

 from meat and poultry, slightly aromatic, and intended as a 

 substitute for the common dry portable soup, but under the 

 form of a very thick jelly. This aliment was put up on the 

 15th of April, 1822, and opened on the 15th of March, 1824, 

 several members of the Society being present, together with 

 captain Freycinet^ who was invited to attend. When the 

 boxes were perforated, a slight hissing was heard, owing to 

 the rapid influx of air to supply the place of that which had 

 been absorbed. When opened, the smell of meat was rather 

 strong, but this was speedily dissipated, and nothing remain- 

 ed but the savour of freshly cooked meat. The gravy was 

 sweet and agreeable, the fat firm, and of a good color. The 

 box of jelly was also in perfect condition, with only a very 

 slight savour, which cooks call a burnt taste. The boxes 

 were of tinned iron, and varnished. M. Appert proved by 

 his register, that he had sold more than 1 00,000 francs worth 

 of his preparations annually. Captain Freycinet attested that 

 he had used M. Appert's preserved aliments in his long voy- 

 ages, to the evident preservation of his crew from various 

 maladies which might have cost him the lives of many men. 

 This brave and learned navigator expressed the earnest hope 

 that the whole marine might in time be supplied with provi- 

 sions thus prepared, in lieu of salted meats. The premium 

 of 2000 francs was decreed to M. Appert. 



Bull, de la Soc. d'Encour. Oct. 1 824. 



Note. — At the termination of the Chemical Lectures in Rutger's 

 Medical Colfege two months ago, I opened a box of meat containing 

 about 4 lbs. which was given me by the late lamented Captain Williams, 

 of the Albion, and which had been in my possession more than 7 years. 

 It had been put up by a manufacturer in England, agreeably to the 

 method of Appert. This box was of common, but stout, tinned iron, 

 the cover thoroughly soldered on, and varnished. On perforating the 

 box with the corner of a small chissel, the air entered with a hissing 

 sound. The contents proved to be veal cooked and put up with pieces 

 of boiled carrot intermingled with jelly, the whole free from all unpleas- 

 ant taint, and in good condition. Toward the close of the lecture the 

 materials were dressed in a stew pan, by my assistant, and at the con- 

 clusion of the lecture, this food, which had been cooked at least seven 

 years before, was partaken of by a great number of the class, who pro- 

 nounced it good, and free from all taint of putridity. A portion of it was 

 served upon my table several days after ; and though is was less juicy 

 than meats fresh from the market, it was quite palatable. The facts ap- 

 pear to warrant the conclusion, that in the entire absence of air or ox- 

 ygen in the gaseous form, animal substances may retain their charac- 

 teristic qualities for an indefinite period. J. G. bth Mo. 1827. 



