Am.  Jour.  Phaem.  ) 
Oct.  1,  1874.  j" 
Emidsio  Carnis. 
465 
and  bottled  ;  this  in  my  experiment,  Idesignate  as  No.  1  emulsion.  I 
then  mixed  of 
(2)  No.  1  Emulsion,  fgxiv  with  Brandy,    .       .       .  f^ii 
(3)  No.  1  Emulsion,  fgxiv  with  Sherry  wine,        .       .  f^ii 
(4)  No.  1  Emulsion,  fgxiv  with  Glycerin,  .      .  f.5ii 
Experiment  No.  2 : 
A.  Fresh  Raw  Beef  (lean),   ,^ii 
Sweet  Almonds  (roasted),  ov 
Bitter  Almonds,  
Sugar,   ,5ii 
Water  sufficient  for  emulsion,       ....  f,^ viii 
Manipulated  the  same  as  No.  1,  until  an  emulsion  was  obtained  ;  it 
was  mixed  as  follows  : 
B.  Emulsion  No.  2,  f^xiv  with  Brandy,        .       .       .  f^ii 
C.  Emulsion  No.  2,  gxiv  with  Sherry  wine,      .       .  f^ii 
D.  Emulsion  No.  2,  ^xiv  with  Glycerin,       .       .       .  f^ii 
I  made  the  above  divisions  for  the  purpose  of  testing  the  preservative 
properties  of  each  agent  employed,  with  the  following  results : 
After  twenty-four  hours,  all  sweet  and  good. 
After  forty- eight  hours — 
No.  1.  Emulsion  fermented;  unfit  for  use. 
No.  2.  Perfectly  sweet. 
No.  3.  Faint  odor  ;  least  bit  sour. 
No.  4.  Sweet  and  good. 
After  seventy-two  hours — ■ 
No.  2.  Slightly  sour,  but  without  odor. 
No.  3.  Fermentation  commenced;  putres- 
cent odor. 
No.  4.  Fermentation  commenced;  putres- 
cent odor. 
After  ninety- six  hours — 
A.  Emulsion  No.  2,  fermentation  com- 
menced. 
B.  Sweet  and  good. 
C.  A  littlt  sour,  but  no  odor. 
D.  Sweet  and  good. 
B.  Good,  but  a  slight  sour  taste  left  on 
the  tor  gue. 
C.  No  odor,  but  sour. 
D.  Sweet,  good  and  palatable. 
B  was  unfit  for  use  ;  fermented. 
C  was  sour  ;  unfit  for  use  ;  fermented. 
D  was  very  slightly  changed,  still  palatable. 
It  will  thus  be  seen  that  the  brandy  and  glycerin  possess  about 
equal  preservative  properties,  although,  in  the  latter  case,  the  glycerin 
seems  to  preserve  the  greater  length  of  time.    The  preference  would 
29 
