PRESERVATION OF MEAT. 127 
determination not to swerve from their intentions, sure of 
the support of the profession. 
PRELIMINARY EXAMINATION AND THE EDINBURGH 
VETERINARY COLLEGE. 
We are informed that, subsequently to the meeting of 
the Council of the Royal College of Veterinary Surgeons, a 
communication was received by the President from Mr. 
Macgregor, agent to the trustees of the Edinburgh Veteri- 
nary College, to the effect f£ that the Committee of Trustees 
held a meeting on the 13th inst. (January), at which they 
had considered and approved generally the representations 
of the deputation from the Royal College of Veterinary 
Surgeons ; and that, after the heads of the Edinburgh 
College had adjusted the precise mode of the preliminary 
examination, the trustees would be glad to be afforded 
the opportunity of finally approving the scheme.” 
Extracts from British and Foreign Journals. 
PRESERVATION OE MEAT. 
Public attention within the last few years has been fre- 
quently called to one or other of the patented processes for 
the preservation of meat, and as none of these have come up 
to the expectation formed, considerable doubts are now 
entertained when any of these methods shall be announced a 
success. Among the processes of which much was expected 
about four years ago was one patented by Professor John 
Gamgee. The experiments he undertook about two years 
ago in the United States did not prove successful. The 
samples of preserved meat submitted for the approval of the 
“ Food Committee 99 of the London Society of Arts were 
apparent^ not such as in their opinion would warrant the 
Society to publicly announce that the desirable problem 
had been solved. 
From a statement which appeared in the Times newspaper 
of Friday last, it is to be inferred that the experiments which 
have been conducted in London by Professor Gamgee have 
