EXPERIMENTS ON THE PRESERVATION OF FRESH MEAT. 255 
means. 1. The pylorus, which separates the two ferments. 
2. The gastric digestion itself, during which the pepsine is 
destroyed. 3. The bile, which annihilates in the passage 
the activity of the latter. It is this conflict, doubtless, 
which has prevented me when I tried pancreatine against 
disturbances of the second digestion, as 1 administered pep- 
sine against those of the first. During a digestive period, 
nearly as much pepsine as pancreatine is formed ; if the 
gastric juice appears more abundant, it is because it is more 
aqueous; if the pancreatic juice appears stronger, it is be- 
cause it is less dilute. The bile does not precipitate the 
product which has been digested by the stomach, so that its 
digestion be destroyed or repeated ; on the contrary, it is the 
acid of this last which precipitates the bile itself. Indeed, 
the precipitate is not formed, or is destroyed in an alkalized 
medium, indeed, by the bile itself. — Comptes Rendus , No. 14, 
April 6, 1857. 
ON THE RESULTS OF EXPERIMENTS ON THE PRESERVATION 
OF FRESH MEAT. 
By Mr. G. Hamilton. 
This inquiry was undertaken with a view of discovering a 
method by w 7 hich beef could be brought in a fresh state from 
South America. The experiments were made by inclosing 
pieces of beef in bottles containing one, or a mixture of two 
or more of the following gases : chlorine, hydrogen, nitrogen, 
ammonia, carbonic acid, carbonic oxide, and binoxide of ni- 
trogen. Of these, the last two only possessed the pow r er of 
retarding putrefaction. Beef that had been in contact with 
carbonic oxide for the space of three w T eeks was found to be 
perfectly fresh, and of a fine red colour. Binoxide of nitrogen 
is capable of preserving beef from putrefaction for at least 
five months, during which time the beef retains its natural 
colour and consistence. When meat that had been preserved 
by the last process was cooked by roasting, it w r as found to 
possess a disagreeable flavour. If cooked by boiling, the 
ebullition must be continued for a much greater length of 
time than is necessary for fresh meat. 
Professor Calvert remarked, that he had opportunities of 
observing the well-known valuable anti-putrescent proper- 
ties of carbolic acid, — and instanced the case of the carcase 
